Description
These Loaded Cheesy Pocket Tacos are crispy on the outside, juicy and cheesy on the inside, and packed with bold taco flavors. Perfect for weeknight dinners, parties, or game nights, these handheld taco pockets are filled with seasoned ground beef, melted cheese, and your favorite toppings. Easy to make and absolutely irresistible!
Ingredients
For the Filling:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- ½ cup tomato sauce or salsa
- Salt and pepper to taste
For the Pockets:
- 8 small flour tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup shredded mozzarella (optional for extra cheesiness)
- ½ cup diced tomatoes
- ½ cup chopped lettuce
- ¼ cup sliced jalapeños (optional)
- ¼ cup sour cream (for serving)
For Cooking:
- 2–3 tbsp butter or oil for frying
Instructions
- Cook the Filling:
In a skillet over medium heat, cook the ground beef until browned. Add chopped onion and garlic, cooking until softened. Drain excess grease. - Season:
Stir in taco seasoning and tomato sauce (or salsa). Simmer for 3–5 minutes until thickened. Remove from heat. - Assemble the Pockets:
Lay a tortilla flat. Add a spoonful of beef mixture to one side, sprinkle generously with cheese, then fold over to create a half-moon pocket. Press edges gently. - Cook Until Crispy:
Heat butter or oil in a pan over medium heat. Cook each pocket for 2–3 minutes per side until golden brown and crispy, and cheese is melted. - Serve:
Remove from pan and let cool slightly. Add lettuce, tomatoes, jalapeños, and a dollop of sour cream before serving.
Tips
- Seal edges with a little water or beaten egg to keep filling from spilling out.
- For a healthier option, bake at 375°F (190°C) for 12–15 minutes until golden.
- Add cooked beans or corn for extra texture and flavor.
- Use rotisserie chicken instead of beef for a quick variation.
- Serve with guacamole or salsa for dipping.