Loaded Cheesy Pocket Tacos

Cheesy Pocket Tacos sound delicious! Here’s a loaded version of the recipe with plenty of flavor and texture:

Loaded Cheesy Pocket Tacos

Ingredients:

• For the Taco Pockets:

  • 1 lb ground beef (or ground chicken, turkey, or plant-based alternative)

  • 1 packet taco seasoning (or homemade taco seasoning)

  • 1 cup water

  • 1 tbsp olive oil (if using lean meat)

  • 8 small flour tortillas (or 6-inch taco-sized tortillas)

  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)

  • 1 tbsp butter (for browning the tortilla pockets)

• For the Toppings:

  • 1 cup shredded lettuce

  • 1 cup diced tomatoes

  • 1/2 cup diced onions (red or white)

  • 1/2 cup sliced jalapeños (optional for heat)

  • 1/2 cup sour cream or Greek yogurt

  • 1/2 cup guacamole or mashed avocado

  • Salsa or pico de gallo

  • Fresh cilantro leaves

  • Lime wedges

• For the Taco Pocket Shells:

  • Preheat the oven to 375°F (190°C). Lay out the flour tortillas and lightly brush one side with melted butter or olive oil. Warm the tortillas in the oven for about 3-5 minutes so they become slightly crispy.

Instructions:

1. Prepare the Taco Filling:

   • In a skillet, heat the olive oil over medium heat.

   • Add the ground beef (or your choice of meat) and cook until browned, breaking it apart with a spoon as it cooks.

   • Drain any excess fat if necessary, then add the taco seasoning and water. Stir and let it simmer for about 5 minutes, until the sauce thickens.

2. Assemble the Cheesy Pockets:

   • Lay out the tortillas on a flat surface.

   • Spoon some of the taco filling in the center of each tortilla.

   • Sprinkle a generous amount of shredded cheese over the meat filling.

   • Fold the tortilla over the filling to create a half-moon or pocket shape.

3. Cook the Taco Pockets:

   • Heat a large skillet over medium heat, adding a little butter or oil.

   • Place the taco pockets in the skillet, seam-side down, and cook until golden brown and crispy on both sides (about 3-4 minutes per side).

   • Alternatively, you can bake them in the oven for about 10-12 minutes, flipping halfway through to ensure both sides are golden.

4. Top the Pockets:

   • Once the taco pockets are crispy and golden, carefully remove them from the skillet and place them on a plate.

   • Top them with shredded lettuce, diced tomatoes, onions, jalapeños, and a dollop of sour cream or Greek yogurt.

   • Add a spoonful of guacamole or avocado, some fresh cilantro, and a squeeze of lime juice for an extra fresh kick.

   • Serve with your favorite salsa or pico de gallo on the side.

Optional Add-ins:

• Beans: Black beans or refried beans can be added to the meat filling for extra texture and flavor.

• Rice: Add a small scoop of cilantro lime rice inside the taco pocket for a more filling dish.

• Cheese variety: Try pepper jack cheese for some added spice or a sharp cheddar for a bolder flavor.

Enjoy!

These Loaded Cheesy Pocket Tacos are the perfect balance of crispy and cheesy, with all the fresh toppings that make them extra delicious. You can adjust the fillings and toppings based on what you have at home or your personal preference!

Let me know if you’d like any variations or other recipes!