Loaded Cheesy Pocket Tacos
Ingredients
For the Filling:
- 1 lb (450g) ground beef or ground turkey
- 1 packet taco seasoning (or 2 tablespoons homemade seasoning)
- 1/4 cup water
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup salsa or taco sauce
For the Taco Pockets:
- 6–8 medium flour tortillas
- 1 1/2 cups shredded cheese (extra for layering)
- Optional fillings:
- Refried beans or black beans
- Diced tomatoes
- Jalapeños
- Cooked onions or peppers
- Sour cream
- Shredded lettuce
For Cooking:
- Butter or oil, for brushing and toasting
Instructions
1. Cook the Meat
- In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
- Add taco seasoning and water. Stir and simmer for 3–4 minutes until thickened.
- Stir in salsa and 1 cup of shredded cheese. Mix until the cheese is melted and well combined. Remove from heat.
2. Assemble the Pockets
- Warm the tortillas slightly to make them pliable.
- Spoon some of the meat mixture onto one half of each tortilla.
- Add extra shredded cheese and any desired toppings (like beans, tomatoes, or jalapeños).
- Fold the tortilla over to form a semi-circle, pressing gently to seal.
3. Cook the Pockets
- Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Place the folded tortillas in the skillet and cook for 2–3 minutes per side, or until golden brown and the cheese is melted inside.
- Press down slightly with a spatula to seal and flatten.
4. Serve
- Cut in half if desired and serve hot.
- Offer toppings or dips on the side: sour cream, guacamole, salsa, or hot sauce.
Tips & Variations
- Make it spicier: Add hot sauce or spicy taco seasoning.
- Add crunch: Mix in crushed tortilla chips inside before folding.
- Make it vegetarian: Use seasoned black beans or a meatless crumble instead of ground beef.
- Bake instead: Place assembled pockets on a baking sheet, brush with butter, and bake at 375°F (190°C) for 10–12 minutes, flipping halfway.
