Loaded Cheesy Pocket Tacos
Ingredients
Serves 4–6
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1 pound ground beef, chicken, or turkey
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 packet taco seasoning (or 2 tablespoons homemade)
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1/4 cup water
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1 cup shredded cheddar cheese (or Mexican blend)
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4–6 flour tortillas or small taco-sized wraps
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1 cup cooked rice (optional)
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1/2 cup black beans, drained and rinsed (optional)
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1/2 cup corn (optional)
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Salsa, sour cream, and chopped cilantro for serving
Instructions
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Cook the meat:
In a skillet over medium heat, cook the ground meat with the chopped onion until browned. Drain excess fat. -
Season:
Add garlic and cook 30 seconds more. Stir in taco seasoning and water, simmer for 3–5 minutes until the sauce thickens. -
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. -
Cook the pockets:
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Option 1: Heat a skillet over medium heat and cook each folded taco 2–3 minutes per side until golden brown and cheese melts.
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Option 2: Bake at 375°F (190°C) on a lined baking sheet for 8–10 minutes until lightly browned and heated through.
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Serve:
Top with salsa, sour cream, or chopped cilantro as desired.
Tips & Variations
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Add jalapeños, avocado, or pickled onions for extra flavor.
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For crispier pockets, brush lightly with olive oil before baking.
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Make ahead: assemble pockets and refrigerate; cook just before serving.
If you want, I can also provide a slow-cooker version, or a cheese-stuffed air fryer version.
