In a skillet over medium heat, cook the ground beef until browned.

Drain excess fat and add chili powder, cumin, paprika, garlic powder, onion powder, and cayenne pepper. Stir well.

Add diced tomatoes and chopped onions, cook for an additional 5 minutes.

In a mixing bowl, combine flour and salt. Add vegetable oil and warm water, mix until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth.

Divide the dough into 8 equal pieces and roll each piece into a circle about 6 inches in diameter.

Place a spoonful of the taco filling and cheese in the center of each circle, fold over and seal the edges.

Heat oil in a skillet over medium heat and fry each taco pocket until golden brown and crispy, about 3-4 minutes per side.

Serve the taco pockets hot with sour cream, guacamole, lettuce, and salsa on the side.