Description
Loaded Cheesy Pocket Tacos are crispy, oven-baked tortilla pockets stuffed with seasoned beef, melted cheese, and classic taco toppings — perfect for a quick and satisfying dinner.
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)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- Add taco seasoning and water to the beef, stirring well. Simmer for 4–5 minutes until thickened.
- Warm tortillas slightly to make them pliable.
- Spoon about 2 tablespoons of the beef mixture onto each tortilla. Top with cheddar and mozzarella cheese.
- Fold each tortilla into a half-moon shape and press edges with a fork to seal.
- Brush both sides of the pockets with olive oil and place them on the prepared baking sheet.
- Bake for 12–15 minutes, flipping halfway, until golden and crispy.
- Serve hot with optional sour cream, salsa, shredded lettuce, and diced tomatoes.
Notes
Swap ground beef for turkey or shredded chicken for variety.
Use black beans and corn or sautéed vegetables for a vegetarian version.
Add jalapeños or hot sauce for extra heat.
Mix cream cheese into the filling for added creaminess.
Use mini tortillas for appetizer-sized pocket tacos.
To reheat, use an oven or air fryer for best texture. Avoid microwaving for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 pocket tacos
- Calories: 310
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg
