Loaded Cheesy Pocket Tacos

These Loaded Cheesy Pocket Tacos are a fun, delicious twist on traditional tacos. With crispy, cheesy taco pockets stuffed with flavorful fillings, they’re the ultimate handheld snack or meal. Perfect for taco night or a quick and satisfying dinner!

Why You’ll Love This Recipe

• Cheesy Goodness – Melted cheese in every bite, creating a crispy, gooey, and savory experience.
• Customizable – Fill with your favorite taco fillings for a meal everyone will love.
• Quick and Easy – Perfect for busy nights, ready in just 30 minutes!
• Crispy & Crunchy – The taco pocket is crispy on the outside while staying soft on the inside.

Ingredients:

• 1 lb ground beef (or chicken or turkey)
• 1 packet taco seasoning (or homemade seasoning)
• ½ cup water
• 1 cup shredded cheddar cheese (or Mexican blend)
• 4 flour tortillas (medium size)
• 1 tablespoon olive oil (for cooking)
• ½ cup salsa
• ½ cup sour cream
• 1 cup shredded lettuce
• 1 small tomato, diced
• ¼ cup sliced black olives (optional)
• Fresh cilantro for garnish (optional)

How to Make Loaded Cheesy Pocket Tacos:

1. Prepare the Meat Filling:
   • In a large skillet, heat a little olive oil over medium heat. Add the ground beef (or chicken/turkey) and cook, breaking it up with a spoon, until browned and cooked through.
   • Drain any excess fat, then stir in taco seasoning and water. Simmer for about 5 minutes until the sauce thickens and the meat is well-coated with the seasoning.
2. Assemble the Taco Pockets:
   • Place each flour tortilla on a flat surface. Sprinkle a generous amount of shredded cheese in the center of each tortilla, leaving a border around the edges.
   • Spoon the seasoned meat mixture on top of the cheese, then fold the tortilla in half to create a pocket. Press the edges to seal, pinching tightly to hold everything inside.
3. Cook the Taco Pockets:
   • Heat olive oil in a large skillet over medium heat. Carefully add the taco pockets and cook for 2-3 minutes per side, until golden brown and crispy. Flip gently, using a spatula, to cook both sides evenly.
4. Serve:
   • Once the taco pockets are crispy and golden, remove them from the skillet. Cut them in half or serve whole.
   • Top with fresh shredded lettuce, diced tomatoes, sliced olives, and a drizzle of salsa and sour cream. Garnish with cilantro if desired.

Serving Suggestions:

• Serve with a side of guacamole and tortilla chips.
• Pair with a refreshing salad or some seasoned rice for a complete meal.
• For added heat, top with your favorite hot sauce or jalapeños.

Tips for the Best Loaded Cheesy Pocket Tacos:

• For a crispier pocket, be sure to use enough cheese, as it helps seal the tortilla while cooking.
• If you prefer a vegetarian version, you can substitute the ground meat with black beans or a veggie filling.
• Don’t overstuff the pockets, as they may break while cooking.

Storage & Reheating:

• Refrigerate: Store leftover taco pockets in an airtight container for up to 2 days.
• Reheat: Reheat in a skillet over low heat or in a toaster oven to maintain the crispy texture.

Frequently Asked Questions:

• Can I use corn tortillas instead of flour tortillas?
  Yes, but corn tortillas may be more delicate. Consider using smaller ones to keep them intact while flipping.
• Can I make these ahead of time?
  Yes! You can assemble the taco pockets and store them in the fridge for up to 2 hours before cooking. Just cook them when ready to eat.
• Can I use different fillings?
  Absolutely! Try using ground turkey, pulled pork, or even shrimp for a fun variation.

Conclusion: Loaded Cheesy Pocket Tacos are a fun and delicious take on taco night. Crispy, cheesy, and filled with flavorful fillings, they make for the perfect handheld treat that’s sure to satisfy your cravings.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Mexican-inspired

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