Description
These Loaded Cheesy Pocket Tacos are crispy, cheesy, and bursting with flavor! Perfect for a fun meal that’s easy to customize with your favorite toppings.
Ingredients
Units
Scale
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup sour cream (or Greek yogurt)
- 12 small flour tortillas (street taco size or slightly larger)
Toppings (optional, but highly recommended):
- Diced tomatoes
- Shredded lettuce
- Salsa
- Guacamole
- Jalapeños
Instructions
- Cook the Taco Meat: In a large skillet over medium-high heat, brown the ground beef (or turkey), breaking it up with a spoon. Drain off any excess grease.
- Add Seasoning: Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Prepare the Cheese Mixture: In a medium bowl, combine the cheddar cheese and Monterey Jack cheese.
- Assemble the Pockets: Warm the tortillas according to package directions (usually a few seconds in a microwave or skillet). You want them pliable, not crispy.
- Lay out a tortilla. On one half of the tortilla, spread a spoonful of the taco meat. Top with a generous sprinkle of the cheese mixture, some red onion, and cilantro.
- Fold the tortilla in half to create a pocket.
- Toast the Pockets (Optional but Recommended): For extra crispiness and to help the cheese melt, you can toast the pockets in a skillet or panini press. Cook over medium heat for a minute or two per side, until golden brown and the cheese is melted and gooey.
- Load Them Up: Open the pocket and add your favorite toppings, such as diced tomatoes, shredded lettuce, salsa, guacamole, and jalapeños.
- Serve: Serve immediately with sour cream or Greek yogurt.
Notes
- Spice Level: Adjust the amount of taco seasoning or add some chopped jalapeños to control the spice level.
- Vegetarian Option: Substitute the ground beef with black beans or pinto beans.
- Cheese Variations: Use different cheeses, such as pepper jack, queso fresco, or cotija.
- Topping Variations: Get creative with your toppings! Corn, black olives, pico de gallo, or even a drizzle of queso are all great options.
- Baking: For a larger batch, you can assemble the pockets and bake them in the oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.
- Make-Ahead: You can cook the taco meat ahead of time and store it in the refrigerator. Assemble the pockets just before serving.
Nutrition
- Serving Size: 1 taco
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg