Name: Loaded Cheesy Pocket Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound ground beef; 1 packet taco seasoning; 1/3 cup water; 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 8 small flour tortillas; 1 tablespoon olive oil (for brushing); 1/2 cup sour cream (optional, for serving); 1/2 cup salsa (optional, for serving); 1/2 cup shredded lettuce (optional); 1/4 cup diced tomatoes (optional)

Crispy, golden-baked tortilla pockets filled with seasoned ground beef, gooey cheese, and all the classic taco toppings — these Loaded Cheesy Pocket Tacos are everything I crave in a quick, satisfying dinner. Whether I’m planning a Taco Tuesday or just need something simple on a busy night, these baked tacos hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef

1 packet taco seasoning

1/3 cup water

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

8 small flour tortillas

1 tablespoon olive oil (for brushing)

1/2 cup sour cream (optional, for serving)

1/2 cup salsa (optional, for serving)

1/2 cup shredded lettuce (optional)

1/4 cup diced tomatoes (optional)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet over medium heat, I brown the ground beef until it’s fully cooked. If there’s extra fat, I drain it.

I stir in the taco seasoning and water, then let it simmer for about 4–5 minutes until thickened.

I warm the tortillas slightly to make them easier to fold without tearing.

Then I spoon about 2 tablespoons of taco meat onto each tortilla, then top with a mix of cheddar and mozzarella.

I fold the tortilla into a half-moon shape and press the edges with a fork to seal them shut.

I brush both sides of each taco pocket lightly with olive oil and place them on the baking sheet.

Next I bake for 12–15 minutes, flipping halfway, until they’re golden and crispy.

I serve them hot with sour cream, salsa, lettuce, and tomatoes on the side.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 310 kcal per serving

Variations

I sometimes swap ground beef for ground turkey or shredded chicken to change things up.

For a vegetarian version, I use black beans and corn or sautéed peppers and onions instead of meat.

I add jalapeños or hot sauce for a spicy twist.

Then I mix in cream cheese with the beef for an extra creamy filling.

I make them mini-sized with street taco tortillas for parties or appetizers.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F until heated through and crispy again. Microwaving works in a pinch, but the texture won’t be as crisp. I avoid freezing them once baked, but I can prep the filled pockets ahead and freeze before baking.

FAQs

How do I keep the tortilla pockets from opening while baking?

I make sure to press the edges firmly with a fork and slightly warm the tortillas beforehand. Brushing the outside with oil also helps them crisp and hold their shape.

Can I make these tacos ahead of time?

Yes, I often assemble them in advance and refrigerate until I’m ready to bake. They’re great for prepping in the morning and baking at dinnertime.

What’s the best cheese to use?

I like the combo of cheddar and mozzarella for both flavor and meltiness, but I’ve also used pepper jack or Monterey Jack with great results.

Can I cook these in the air fryer?

Absolutely. I air fry them at 375°F for about 8–10 minutes, flipping halfway through. They come out extra crispy this way.

Do I need to flip them while baking?

Yes, flipping them helps both sides get golden and evenly crispy, which I prefer for that perfect crunch.

Conclusion

These Loaded Cheesy Pocket Tacos are my go-to when I want something fun, flavorful, and fast. They’re easy to customize, super satisfying, and always a hit with family or guests. Whether I’m feeding a crowd or just making dinner for two, this recipe never lets me down.

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