🌮 Loaded Cheesy Pocket Tacos
Ingredients
🌮 Taco Filling
- 1 lb (450 g) ground beef (or chicken/turkey)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (or 2 tbsp) taco seasoning
- ¼ cup water
🧀 Cheesy Pocket
- 2 cups shredded cheese
(cheddar, mozzarella, or Mexican blend) - 8–10 small flour tortillas
- ½ cup sour cream
- ½ cup diced tomatoes
- ½ cup corn (optional)
- ¼ cup sliced jalapeños (optional)
- Cooking spray or butter
Instructions
1️⃣ Cook the Filling
- Heat oil in a pan over medium heat
- Add onion and garlic, sauté until soft
- Add ground meat, cook until browned
- Stir in taco seasoning and water
- Simmer 5 minutes, then cool slightly
2️⃣ Assemble the Pockets
- Lay tortilla flat
- Add:
- Spoon of meat
- Sprinkle of cheese
- Tomatoes, corn, jalapeños
- Small dollop of sour cream
- Fold tortilla in half or into a pocket
3️⃣ Cook Until Crispy
Stovetop:
- Heat skillet with butter or spray
- Cook pockets 2–3 minutes per side until golden
Oven:
- Bake at 375°F (190°C) for 12–15 minutes
Air Fryer:
- 375°F (190°C) for 6–8 minutes, flipping halfway
🌟 Tips & Variations
- Extra cheesy: Add cheese on both sides of filling
- Vegetarian: Use black beans + peppers
- Breakfast version: Eggs + sausage + cheese
- Spicy: Add hot sauce or chipotle sauce
🍽 Serving Ideas
- Salsa or pico de gallo
- Guacamole
- Chipotle mayo or queso dip