Loaded Cheesy Pocket Tacos - Recipes Website

Loaded Cheesy Pocket Tacos

Introduction

Bring a fun, cheesy twist to taco night with these Loaded Cheesy Pocket Tacos! Soft, warm tortilla pockets are stuffed with savory seasoned beef, melty cheese, and fresh, zesty toppings. They’re perfect for a quick family dinner, game day snacks, or casual get-togethers. Each bite delivers the classic flavors of a taco with a gooey, cheesy surprise that everyone will love.

Ingredients

For the Filling:

  • 1 tbsp olive oil

  • 1 lb ground beef

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)

  • 1/4 cup water

  • 1/2 cup black beans, drained and rinsed (optional)

  • 1/2 cup corn (optional)

  • Salt and black pepper, to taste

For the Pockets:

  • 8 medium flour tortillas

  • 1 1/2 cups shredded Mexican blend cheese

  • 2 tbsp melted butter (for brushing)

For the Toppings:

  • 1 cup shredded lettuce

  • 1 cup diced tomatoes

  • 1/2 cup sour cream

  • 1/4 cup chopped fresh cilantro

  • 1/2 cup salsa or pico de gallo

  • Sliced jalapeños (optional)

Instructions

1. Prepare the Taco Filling

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and chopped onion; cook 5–6 minutes until browned. Drain excess fat.

  2. Stir in garlic and cook 1 minute until fragrant. Add taco seasoning and water, simmering 2–3 minutes until slightly thickened.

  3. Mix in black beans and corn if desired. Season with salt and pepper. Set aside.

2. Assemble the Cheesy Pockets

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Lay out tortillas and place 2 tbsp of shredded cheese in the center of each. Add a generous scoop of taco filling.

  3. Fold tortillas into pockets: fold bottom, then sides, then top. Place seam-side down on the baking sheet.

  4. Brush the tops with melted butter. Bake 10–12 minutes until golden, crispy, and melty.

3. Serve with Toppings

Let pockets cool slightly. Top with shredded lettuce, diced tomatoes, sour cream, and cilantro. Serve with salsa or pico de gallo and optional jalapeños for extra heat.

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