Name: Easy Loaded Cheesy Pocket Tacos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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 fun and satisfying twist on classic tacos. Filled with seasoned ground beef and melted cheese, they’re crispy, gooey, and perfect for a quick weeknight meal or casual gathering.

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 & 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 ground beef, break it up with a spoon, and cook until browned, about 6-8 minutes. Drain any excess fat.
Step 2: Reduce heat to medium. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Mix in the taco seasoning, ground cumin, and smoked paprika, cooking for another minute.
Step 3: Pour in beef broth and tomato sauce. Cover and simmer on low heat for 10-15 minutes until the flavors meld and the sauce thickens. Season with salt and black pepper to taste. Let the filling cool slightly.
Step 4: Warm tortillas briefly in the microwave or a dry skillet until pliable. Lay one tortilla flat and sprinkle about ¼ cup shredded cheese over one half, leaving a small border.
Step 5: 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 of shredded cheese.
Step 6: Fold the empty half of the tortilla over the filled side to form a semi-circle pocket. Gently press the edges to seal. Repeat with remaining tortillas and filling.
Step 7: Heat 1-2 tablespoons vegetable oil in a large non-stick skillet over medium heat. Place 2-3 pocket tacos seam-side down into the skillet. Cook for 3-5 minutes until the bottom is golden brown and crispy.
Step 8: Carefully flip each taco and cook the second side for another 3-5 minutes until golden brown and the cheese is melted and gooey inside.
Step 9: Transfer cooked pockets to a wire rack. Keep warm in a low oven (about 200°F or 95°C) while cooking remaining batches, adding more oil as needed.
Step 10: Cut the tacos diagonally and serve immediately with desired toppings like sour cream, salsa, guacamole, cilantro, shredded lettuce, and lime wedges.

Tips & Variations

For extra flavor, add a splash of lime juice to the meat filling before assembling.
Use corn tortillas for a gluten-free option, but warm carefully as they are more fragile.
Swap ground beef for ground turkey or chicken for a leaner version.
Try mixing in black beans or corn with the meat filling for added texture and nutrition.
Add sliced avocado or guacamole inside the pockets right before serving to keep it fresh.

Storage

Store any leftover meat filling in an airtight container in the refrigerator for up to 2 days. Assemble tacos ahead and refrigerate for up to 3 days, then reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness. For longer storage, freeze fully assembled pockets on a baking sheet until solid, then transfer to a zip-top bag for up to 3 months. Bake frozen pockets directly from the freezer, adding about 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 make these pocket tacos vegetarian?

Yes! Substitute the ground beef with cooked lentils, chopped mushrooms, or a plant-based meat substitute. Use vegetable broth instead of beef broth, and keep the rest of the seasonings the same for a flavorful vegetarian option.

How do I prevent the pockets from leaking filling?

Be careful not to overfill the pockets and leave a small border when adding filling. Gently pressing the edges to seal well helps prevent leaks. Cooking seam-side down first also helps keep the pockets closed and crispy.