Here is a clean, professional recipe for Loaded Cheesy Pocket Tacos:

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Loaded Cheesy Pocket Tacos

Ingredients

Serves 4–6

• 1 pound ground beef, chicken, or turkey

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 packet taco seasoning (or 2 tablespoons homemade)

• 1/4 cup water

• 1 cup shredded cheddar cheese (or Mexican blend)

• 4–6 flour tortillas or small taco-sized wraps

• 1 cup cooked rice (optional)

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

• 1/2 cup corn (optional)

• Salsa, sour cream, and chopped cilantro for serving

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Instructions

1. Cook the meat:
   In a skillet over medium heat, cook the ground meat with the chopped onion until browned. Drain excess fat.

2. Season:
   Add garlic and cook 30 seconds more. Stir in taco seasoning and water, simmer for 3–5 minutes until the sauce thickens.

3. Assemble the pockets:
   Lay a tortilla flat. In the center, place a portion of meat, then add cheese, rice, beans, and corn if using. Fold the tortilla over or fold the sides to create a pocket.

4. Cook the pockets:

   • Option 1: Heat a skillet over medium heat and cook each folded taco 2–3 minutes per side until golden brown and cheese melts.

   • Option 2: Bake at 375°F (190°C) on a lined baking sheet for 8–10 minutes until lightly browned and heated through.

5. Serve:
   Top with salsa, sour cream, or chopped cilantro as desired.

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Tips & Variations

• Add jalapeños, avocado, or pickled onions for extra flavor.

• For crispier pockets, brush lightly with olive oil before baking.

• Make ahead: assemble pockets and refrigerate; cook just before serving.

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If you want, I can also provide a slow-cooker version, or a cheese-stuffed air fryer version.