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Loaded Cheesy Pocket Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 39 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 pocket tacos 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Gluten Free (if using GF tortillas)

Description

Loaded Cheesy Pocket Tacos are a fun and delicious twist on traditional tacos, featuring a flavorful blend of seasoned ground beef or turkey, melted cheeses, and optional refried beans, all wrapped in a soft flour tortilla pocket and baked to golden crisp perfection. Perfect for taco night, these handheld pockets are topped with fresh green onions and cilantro, making them a crowd-pleaser that’s easy to prepare and enjoy.

Ingredients

Scale

Meat and Seasoning

  • 1 pound ground beef or ground turkey
  • 1 packet taco seasoning
  • 2/3 cup water

Cheese and Fillings

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup refried beans (optional)
  • 1/2 cup salsa or taco sauce
  • 1/2 cup sour cream

Additional Toppings and Tortillas

  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 8 small flour tortillas
  • 2 tablespoons oil or melted butter for brushing

Instructions

  1. Preheat Oven: Preheat your oven to 375°F and line a baking sheet with parchment paper to prepare for baking the tacos.
  2. Cook Meat: In a skillet over medium heat, cook the ground beef or turkey until it is browned and completely cooked through, about 6 to 8 minutes. Drain any excess grease to avoid soggy pockets.
  3. Add Seasoning: Stir in the taco seasoning and 2/3 cup water to the cooked meat. Let it simmer for 3 to 4 minutes until the mixture thickens slightly. Remove from heat and set aside.
  4. Prepare Tortillas: Warm the flour tortillas briefly in a microwave or on a dry skillet to make them malleable and easier to fold without cracking.
  5. Assemble Pockets: Spread a thin layer of refried beans in the center of each tortilla if using, then add a spoonful of the seasoned meat, followed by salsa or taco sauce. Sprinkle a mix of cheddar and Monterey Jack cheese on top, then add a dollop of sour cream.
  6. Fold and Seal: Fold the sides of the tortilla inwards, then roll it into a rectangular-shaped pocket, tucking the ends securely as you go to enclose the filling.
  7. Prepare for Baking: Place each folded taco seam-side down on the lined baking sheet. Brush the tops of the pockets lightly with oil or melted butter to promote browning and crispness.
  8. Bake: Bake the tacos in the preheated oven for 12 to 15 minutes until the exterior is golden and crispy.
  9. Garnish and Serve: Remove from the oven and sprinkle chopped green onions and fresh cilantro over the top before serving to add fresh flavor and a nice color contrast.

Notes

  • You can air-fry these pocket tacos at 375°F for 8 to 10 minutes for an even crispier texture.
  • Customize your filling by adding chopped jalapeños, black olives, or crushed tortilla chips inside for extra flavor and crunch.
  • Great option for meal prep—store cooked tacos in the refrigerator and reheat in the oven or air fryer when ready to enjoy.

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Find it online: https://peruvianfoodrecipes.com/loaded-cheesy-pocket-tacos-recipe/