Here’s a fun, crowd-pleasing recipe for Loaded Cheesy Pocket Tacos 🌮🧀 — crispy, gooey, and fully customizable.
Loaded Cheesy Pocket Tacos
Servings: 4–6
Time: ~30 minutes
Ingredients
For the filling
- 1 lb ground beef, chicken, or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika (optional)
- Salt & pepper, to taste
- ½ cup diced tomatoes (canned or fresh)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup cooked black beans or corn (optional)
For the tacos
- 8–10 small flour or corn tortillas
- 2 tbsp butter or oil for crisping
Optional toppings
- Sour cream, salsa, guacamole, chopped cilantro, jalapeños
Instructions
- Cook filling
- Heat a skillet over medium heat. Add ground meat and cook until browned.
- Add onion and garlic, sauté until soft.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Mix in tomatoes, beans/corn (if using), and ½ cup cheese. Cook 2–3 minutes until cheese melts.
- Assemble tacos
- Spoon filling into the center of each tortilla. Fold in half or roll into a pocket.
- Crisp tacos
- Heat butter or oil in a skillet over medium heat.
- Cook each taco 2–3 minutes per side until golden brown and crispy.
- Serve
- Top with extra cheese, sour cream, salsa, guacamole, or cilantro.
Tips & Variations
- Make them oven-baked: preheat to 375°F (190°C), bake 10–12 minutes until crisp.
- Add spicy kick: diced jalapeños, hot sauce, or chipotle seasoning.
- Use taco-seasoned shredded chicken instead of ground beef for a lighter version.
- Freeze cooked tacos individually; reheat in the oven for a quick meal.
I can also give a “super cheesy pull-apart” version where the tacos are layered in a pan and baked like a casserole—extra indulgent.
Do you want me to give that version?
