Name: Easy Loaded Cheesy Pocket Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 perfect weeknight dinner that’s both satisfying and fun to eat. Filled with seasoned ground beef and melted cheese, they come together quickly and can be customized with your favorite toppings. Crispy on the outside and gooey inside, they’re sure to become a family favorite.

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 and 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 spatula, and cook until browned, about 6-8 minutes. Drain any excess fat.
Step 2: Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Mix in the taco seasoning, ground cumin, and smoked paprika. Cook for another 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, allowing the flavors to meld and the sauce to thicken. Season with salt and black pepper to taste. Let the filling cool slightly.
Step 5: Warm the tortillas briefly in the microwave or a dry skillet so they become pliable. Lay one tortilla flat and sprinkle ¼ cup shredded cheese over half, 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 sliced pickled jalapeños. Top with another ¼ cup shredded cheese.
Step 7: Fold the empty half of the tortilla over the filled side to create a semi-circle pocket. Press the edges gently to seal. Repeat with 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 for 3-5 minutes until the bottom is golden brown and crispy.
Step 9: Carefully flip each taco and cook the other side for another 3-5 minutes, until golden and crispy, and the cheese inside is melted.
Step 10: Transfer cooked tacos to a wire rack and keep warm in a low oven (about 200°F/95°C) while you cook the remaining batches, adding more oil as needed.
Step 11: Cut tacos diagonally and serve immediately with your favorite toppings such as sour cream, salsa, guacamole, fresh cilantro, shredded lettuce, and lime wedges.

Tips & Variations

For extra flavor, use a blend of mexican cheeses like Chihuahua, Monterey Jack, and Queso Oaxaca.
Substitute ground turkey or chicken for beef for a leaner option.
Add diced bell peppers or corn to the filling for some vegetable crunch.
To keep pockets from falling apart, press the edges firmly and cook seam-side down first.
Try baking the assembled pockets at 375°F (190°C) for 10-12 minutes as an alternative to pan-frying.

Storage

The meat filling can be stored in an airtight container in the refrigerator for up to 2 days. Assemble the pockets fresh for best results. Cooked tacos can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven for 5-7 minutes to restore crispness. You can also freeze fully assembled pockets by placing them on a baking sheet until firm, then transferring to a zip-top bag. Freeze for up to 3 months. Bake frozen pockets directly, adding 5-7 minutes to the cooking time.

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 prepare the meat filling ahead of time?

Yes, the meat filling can be made a day or two ahead and refrigerated in an airtight container. Reheat gently before assembling the tacos.

What if I don’t have taco seasoning mix?

You can make your own blend using chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Adjust the spices to taste for a fresh homemade flavor.