Loaded cheesy pocket tacos

Okay YUM—loaded cheesy pocket tacos are basically tacos + quesadillas + handheld happiness 🤤🌮
Here’s a super easy, crowd-pleasing version.

🌮🧀 Loaded Cheesy Pocket Tacos

Ingredients

• 1 lb ground beef or chicken
• 1 packet taco seasoning (or DIY)
• ½ cup water
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• ½ cup queso or nacho cheese (optional but elite)
• Small flour tortillas (street-size or fajita size)
• Cooking spray or butter

Optional fillings

• Cooked rice
• Black beans or refried beans
• Corn
• Jalapeños
• Crushed tortilla chips for crunch 😏

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Instructions

1. Cook the meat
   • Brown meat in a skillet. Drain if needed.
   • Add seasoning + water. Simmer until thick.
2. Assemble pockets
   • Warm tortillas so they’re pliable.
   • Add meat, shredded cheese, and any extras.
   • Fold tortilla over filling, then fold sides in to make a pocket.
3. Crisp them up
   • Heat skillet over medium.
   • Lightly butter or spray pockets.
   • Cook seam-side down first, 2–3 min per side until golden and melty.

   OR bake:

   • 400°F (205°C), 12–15 min, flipping once.

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🔥 Serving ideas

• Dip in sour cream, salsa, or queso
• Top with shredded lettuce & pico
• Drizzle with chipotle mayo or crema

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Pro Tips

• Don’t overfill—cheese needs space to melt
• Press gently with a spatula while cooking for max crisp
• Serve immediately (they’re best hot & gooey)

Want a breakfast version, air-fryer method, or birria-style pocket taco next?