Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef, break it up, and cook until browned (6-8 minutes). Drain excess fat to keep the filling lean.

Reduce heat to medium. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in the taco seasoning mix, ground cumin, and smoked paprika; cook for another minute to develop flavor.

Pour in beef broth and tomato sauce. Cover and simmer on low heat for 10-15 minutes until the flavors combine and the sauce thickens. Season with salt and black pepper to taste. Let the filling cool slightly before assembling.

Warm tortillas slightly in a microwave or dry skillet to make them pliable. Lay a tortilla flat and sprinkle ¼ cup shredded cheese evenly over one half, leaving a small border around the edges.

Spoon 2-3 tablespoons of the meat filling evenly over the cheese. Optionally, add a thin layer of heated refried beans or sliced pickled jalapeños. Sprinkle another ¼ cup shredded cheese over the filling layer.

Fold the empty half of the tortilla over the filled half to create a semi-circle pocket. Gently press the edges to seal the pocket securely. Repeat this process for all tortillas and filling.

Heat 1-2 tablespoons vegetable oil in a large non-stick skillet over medium heat. Place 2-3 assembled pocket tacos seam-side down into the skillet. Cook for 3-5 minutes until the bottom is golden brown and crispy.

Carefully flip each pocket taco and cook the other side for an additional 3-5 minutes until also golden brown and crispy, ensuring the cheese inside is fully melted and gooey.

Transfer cooked taco pockets to a wire rack. Keep them warm in a low oven set to 200°F (95°C) while you cook the remaining batches, adding more oil to the skillet as needed.

Cut the tacos diagonally and serve immediately with optional toppings such as sour cream, salsa, guacamole, fresh cilantro, shredded lettuce, and lime wedges for added freshness and flavor.

• Prepare Meat Filling Ahead: The meat filling can be made 1-2 days in advance, stored in an airtight container in the refrigerator, and gently reheated before use.
• Freeze Assembled Pockets: Assemble pockets fully, freeze on a baking sheet until solid, then transfer to a zip-top bag for up to three months storage.
• Reheat Frozen Pockets: Bake frozen pockets directly in the oven, adding 5-7 minutes to the usual cooking time until heated through and crispy.
• Reheat Refrigerated Pockets: For refrigerated pockets (up to 3 days), reheat in a 350°F (175°C) oven for 5-7 minutes to restore warmth and crispness.