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Loaded Cheesy Pocket Tacos Recipe

These Loaded Cheesy Pocket Tacos are a delicious fusion of bold flavors, gooey cheese, and crispy textures. Packed with seasoned beef or chicken, melted cheese, and wrapped in a crispy tortilla pocket, this dish is perfect for family dinners, parties, or a fun twist on traditional tacos!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Snack
Cuisine Mexican
Servings 6
Calories 420 kcal

Ingredients
  

Taco Filling:

  • 1 lb 450g ground beef or chicken
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 packet 1 oz taco seasoning mix or homemade blend
  • 1/2 cup tomato sauce or salsa
  • 1/2 cup canned black beans drained and rinsed (optional)
  • 1/2 cup corn kernels
  • 1/2 cup diced bell peppers
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Cheese Filling:

  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cream cheese softened
  • 1/4 cup sour cream
  • 1/2 tsp smoked paprika

Tortilla Pockets:

  • 8 small flour tortillas
  • 2 tbsp melted butter or oil

Optional Toppings:

  • Shredded lettuce
  • Diced tomatoes
  • Sliced jalapeños
  • Chopped cilantro
  • Sour cream
  • Guacamole or avocado slices
  • Hot sauce

Instructions
 

Step 1: Prepare the Taco Filling

  • Heat olive oil in a skillet over medium heat.
  • Add chopped onion and sauté for 2-3 minutes.
  • Stir in minced garlic and cook for another 30 seconds.
  • Add ground beef or chicken and cook until browned.
  • Drain excess grease and stir in taco seasoning, salt, and pepper.
  • Pour in tomato sauce or salsa and mix well.
  • Add black beans, corn, and bell peppers. Simmer for 3-5 minutes.
  • Remove from heat and set aside.

Step 2: Prepare the Cheese Mixture

  • In a bowl, combine cheddar cheese, mozzarella, cream cheese, and sour cream.
  • Mix until smooth and well incorporated.
  • Add smoked paprika for extra depth.

Step 3: Assemble the Pocket Tacos

  • Lay tortillas on a clean surface.
  • Spread a spoonful of cheese mixture onto one half of each tortilla.
  • Add a scoop of taco filling on top of the cheese.
  • Fold tortillas in half, pressing edges to seal.

Step 4: Cook the Pockets

  • Heat a skillet over medium heat and brush with melted butter or oil.
  • Cook tacos for 2-3 minutes per side until golden brown and crispy.
  • Transfer to a plate lined with paper towels.

Step 5: Serve & Enjoy!

  • Garnish with lettuce, tomatoes, jalapeños, and cilantro.
  • Serve with sour cream, guacamole, or dipping sauces.

Notes

  • Make-Ahead Tip: Prepare the taco filling and cheese mixture up to 2 days in advance.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze assembled (uncooked) pocket tacos for up to 2 months.
  • Spice Adjustment: Add chopped jalapeños or hot sauce for extra heat.