Here’s a delicious recipe for Loaded Cheesy Pocket Tacos – crispy on the outside, cheesy and loaded on the inside!
🌮
Loaded Cheesy Pocket Tacos Recipe
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Servings: 8 pocket tacos
🧀 Ingredients:
For the Filling:
- 1 lb (450g) ground beef or chicken
- 1 packet taco seasoning (or homemade)
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella (optional for extra gooeyness)
- ½ cup black beans (optional)
- ½ cup corn (optional)
- ¼ cup diced red onion
- ¼ cup diced tomatoes (or salsa)
- ¼ cup chopped cilantro (optional)
- 1 jalapeño, diced (optional for heat)
For the Pockets:
- 8 large flour tortillas
- 1½ cups shredded cheese (cheddar or Mexican blend, for topping)
- 2 tbsp butter or oil (for crisping)
🥣 Instructions:
1.
Cook the Meat Filling:
- In a skillet over medium heat, cook ground beef or chicken until browned.
- Drain excess fat, then add taco seasoning and water. Stir well and simmer for 5 minutes until thickened.
- Stir in beans, corn, onions, tomatoes, and jalapeños if using. Cook for 2–3 more minutes.
- Remove from heat and let cool slightly. Mix in cheddar and mozzarella cheese.
2.
Assemble the Pockets:
- Warm tortillas slightly (10–15 seconds in the microwave) to make them more pliable.
- Spoon about ⅓ to ½ cup of the filling onto one half of each tortilla.
- Fold the tortilla over into a half-moon shape, pressing the edges gently to seal.
3.
Crisp the Pocket Tacos:
- Heat a skillet over medium heat and add a bit of butter or oil.
- Place folded tacos in the skillet and cook for 2–3 minutes per side, pressing slightly with a spatula, until golden and crispy.
- While the second side cooks, sprinkle a small handful of shredded cheese on top of each taco. Let it melt slightly and get crispy.
4.
Serve:
- Serve warm, loaded with your favorite toppings like sour cream, guacamole, salsa, or extra cheese.
🥑 Optional Toppings:
- Sour cream
- Guacamole
- Pico de gallo or salsa
- Hot sauce
- Shredded lettuce
- Diced avocado