Loaded Cheesy Pocket Tacos
These crispy, cheesy taco pockets are stuffed with seasoned beef, melty cheese, and your favorite taco toppings. They’re perfect for a quick dinner, game day, or meal prep.
Ingredients
For the filling:
1 lb (450 g) ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
⅓ cup water
1 cup canned black beans, drained (optional)
1 cup corn kernels (optional)
For the pockets:
8 large flour tortillas
2 cups shredded cheddar or Mexican cheese blend
1 cup shredded mozzarella
½ cup diced tomatoes
¼ cup sliced jalapeños (optional)
2 tablespoons melted butter or olive oil
Optional toppings:
Sour cream
Salsa
Guacamole
Shredded lettuce
Chopped cilantro
Diced avocado
Instructions
Heat a large skillet over medium heat. Cook the ground beef and onion until the beef is browned. Drain excess fat.
Stir in the garlic and cook for 30 seconds.
Add the taco seasoning and water. Simmer for 3–5 minutes until thickened. Stir in black beans and corn if using.
Lay a tortilla flat. Add a layer of cheddar cheese, a scoop of the beef mixture, a little mozzarella, tomatoes, and jalapeños.
Fold the tortilla into a sealed pocket by folding in the sides and then rolling tightly, or fold into a crunchwrap-style packet.
Brush both sides with melted butter or olive oil.
Cook in a skillet over medium heat for 3–4 minutes per side until golden brown and crispy, or bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
Let cool for 2 minutes before serving.
Serving Suggestions
Serve with salsa, sour cream, guacamole, fresh cilantro, and a side of Mexican rice, chips, or a crisp salad.
