Name: Easy Loaded Cheesy Pocket Tacos Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 ½ lbs lean ground beef; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 packet (1 oz) taco seasoning mix; ½ cup beef broth; ½ cup tomato sauce; 1 tsp ground cumin; ½ tsp smoked paprika; Salt and black pepper to taste; 12-16 medium flour tortillas (8-inch diameter); 4 cups shredded Colby Jack or Mexican blend cheese; 2 tbsp vegetable oil, for pan-frying; 1 can (15 oz) refried beans, heated; Sliced pickled jalapeños; Sour cream or Greek yogurt; Salsa or pico de gallo; Guacamole or diced avocado; Fresh cilantro, chopped; Shredded lettuce; Lime wedges

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Introduction

These Easy Loaded Cheesy Pocket Tacos are a delicious and fun twist on classic tacos. Crispy on the outside and gooey with cheese and savory beef inside, they’re perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

A row of four crispy golden brown tacos is arranged diagonally on a wooden board, each taco shell showing a bubbly, crunchy texture. Inside each shell, there is a layer of finely cooked dark brown ground beef filling the bottom half. On top of the beef, there is a layer of shredded light green lettuce mixed with small chopped red tomato pieces. White creamy sauce is drizzled over the lettuce and also drips down the front of the first taco. In the background, a small black bowl with diced red tomatoes is slightly blurred, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 ½ lbs lean ground beef
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 packet (1 oz) taco seasoning mix
½ cup beef broth
½ cup tomato sauce
1 tsp ground cumin
½ tsp smoked paprika
Salt and black pepper to taste
12-16 medium flour tortillas (8-inch diameter)
4 cups shredded Colby Jack or Mexican blend cheese
2 tbsp vegetable oil, for pan-frying

Optional add-ins & toppings:

1 can (15 oz) refried beans, heated
Sliced pickled jalapeños
Sour cream or Greek yogurt
Salsa or pico de gallo
Guacamole or diced avocado
Fresh cilantro, chopped
Shredded lettuce
Lime wedges

Instructions

Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, break it up with a spoon, and cook until browned, about 6-8 minutes. Drain any excess fat.
Step 2: Reduce heat to medium. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Add taco seasoning, ground cumin, and smoked paprika. Stir and cook for 1 minute to toast the spices.
Step 4: Pour in the beef broth and tomato sauce. Cover and simmer on low heat for 10-15 minutes until the flavors meld and the sauce thickens. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
Step 5: Warm tortillas briefly in the microwave or a dry skillet to make them pliable. Lay one tortilla flat and sprinkle about ¼ cup shredded cheese over half of it, leaving a small border around the edges.
Step 6: Spoon 2-3 tablespoons of the meat filling over the cheese. Optionally add a thin layer of heated refried beans or some sliced pickled jalapeños, then top with another ¼ cup shredded cheese.
Step 7: Fold the empty half of the tortilla over the filling to form a semi-circle pocket. Gently press the edges to seal. Repeat with the remaining tortillas and filling.
Step 8: Heat 1-2 tablespoons vegetable oil in a large non-stick skillet over medium heat. Place 2-3 pocket tacos seam-side down in the skillet. Cook 3-5 minutes until golden brown and crispy on the bottom.
Step 9: Carefully flip the tacos and cook the other side for an additional 3-5 minutes until golden and the cheese inside is melted and gooey.
Step 10: Transfer cooked tacos to a wire rack and keep warm in a low oven (200°F/95°C) while you cook remaining batches, adding more oil as needed.
Step 11: Cut tacos diagonally and serve immediately with your choice of toppings like sour cream, salsa, guacamole, cilantro, shredded lettuce, and lime wedges.

Tips & Variations

For extra crispy pockets, press gently with a spatula while cooking to ensure even browning.
Substitute ground turkey or chicken for a lighter version of the filling.
Add a pinch of cayenne pepper to the meat mixture for some heat.
Try different cheeses like sharp cheddar or Monterey Jack for varying flavors.
Make vegetarian pockets by replacing the meat with sautéed mushrooms and black beans.

Storage

Store any leftover cooked pocket tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness. You can also freeze assembled pockets by placing them on a baking sheet until solid, then transferring to a zip-top bag for up to three months. Bake frozen pockets directly, adding 5-7 minutes to the cooking time until heated through.

How to Serve

A row of four crispy taco shells with a golden brown and slightly shiny texture sit on a wooden board, each filled with dark brown cooked ground meat in the bottom layer. Above the meat, there is a layer of shredded green lettuce mixed with small red tomato cubes, topped with drizzles of white sauce that partially run down the shells' edges. In the background, out of focus, a small white bowl contains chunky tomato salsa, and behind it, some green leafy vegetables add color contrast. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meat filling ahead of time?

Yes, the meat filling can be prepared 1-2 days ahead and stored in an airtight container in the refrigerator. Reheat it gently before assembling the pocket tacos.

What type of tortillas work best for this recipe?

Medium-sized (8-inch) flour tortillas are ideal because they are flexible enough to fold and crisp nicely when pan-fried. Corn tortillas can be used but may be more prone to tearing.