Of course! Loaded Cheesy Pocket Tacos are a fun, easy, and incredibly satisfying meal that combines all the best parts of a taco into a crispy, cheesy, handheld pocket. Think of them as a cross between a quesadilla, a taco, and a grilled cheese!
This recipe is highly customizable and perfect for a quick weeknight dinner.
Loaded Cheesy Pocket Tacos
Makes 4 large pocket tacos
Ingredients
For the Filling:
· 1 lb ground beef (or turkey, chicken, or plant-based crumbles)
· 1 packet (2 tbsp) taco seasoning
· ½ cup water
· 1 cup shredded cheddar cheese
· 1 cup shredded Monterey Jack or pepper Jack cheese
· ½ cup canned black beans, rinsed and drained
· ½ cup corn kernels (canned, frozen/thawed, or roasted)
· ¼ cup finely diced red onion
· 2 tablespoons chopped fresh cilantro (optional)
For Assembly & Cooking:
· 4 large burrito-size flour tortillas (10-inch)
· 2 tablespoons softened butter or olive oil
· Optional Garnishes for Serving: Sour cream, salsa, guacamole, shredded lettuce, pico de gallo, pickled jalapeños.
Instructions
Step 1: Make the Filling
- In a large skillet over medium-high heat, cook the ground beef until no longer pink, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Add the taco seasoning and ½ cup water. Stir to combine and simmer for 3-5 minutes until the water has mostly evaporated and the meat is coated in a thick sauce. Remove from heat and let it cool slightly.
- In a large bowl, combine the slightly cooled meat, shredded cheeses, black beans, corn, red onion, and cilantro. Mix well. The cheese will start to get a little melty from the warm meat—this is perfect!
Step 2: Assemble the Pocket Tacos
- Lay one tortilla flat on a clean surface. Spoon a generous amount (about 1 heaping cup) of the filling mixture onto one half of the tortilla, leaving a 1-inch border around the edge.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
- Seal the Edge: Press down firmly. You can simply cook it as-is, but for a guaranteed seal, do one of the following:
· Fork Press: Use the tines of a fork to press down firmly all around the curved edge.
· Water Brush: Lightly wet the edge of the tortilla with a little water on your finger before folding. This helps it stick together.
Step 3: Cook to Golden Perfection
- Heat a large skillet or griddle over medium heat.
- Lightly brush the outside of one pocket taco with butter or olive oil.
- Place it oil-side down in the hot skillet. Cook for 3-4 minutes, until the bottom is golden brown and crispy.
- While the first side is cooking, brush the top side with more butter or oil.
- Carefully flip the pocket taco and cook the other side for another 3-4 minutes, until golden brown and the cheese inside is fully melted and gooey.
- Remove from the skillet and repeat with the remaining pocket tacos.
Serving
Let the pocket tacos rest for a minute or two before cutting (the filling will be molten hot!). Slice in half and serve immediately with all your favorite taco garnishes like sour cream, salsa, and guacamole for dipping.
**Tips for the Best Pocket—
Tips for the Best Pocket Tac Tacos
· Donos
· Don’t Over’t Overfillfill: It’s tempting, but overfilling will make:** It’s tempting, but overfilling will make them difficult to seal and more likely them difficult to seal and more likely to burst open.
· Get a Good Seal to burst open. · Get a Good Seal: The fork-press method is the easiest and: The fork-press method is the easiest and most effective way to ensure your most effective way to ensure your fillings stay inside.
fillings stay inside.
· Customize Your Customize Your Fillings: This is a Fillings:* This is a great “clean out the fridge great “clean out the fridge” recipe!
*” recipe!
· Add Add Rice: A ½ Rice: A ½ cup of cup of cooked Spanish or cilantro cooked Spanish or cilantro-lime rice-lime rice makes them even heartier.
· makes them even heartier.
· Add Veggies: Sautéed bell peppers or mushrooms Add Veggies: Sautéed bell peppers or mushrooms are a great addition.
are a great addition.
· Make it Spicy: Use pepper * Make it Spicy: Use pepper Jack cheese and add Jack cheese and add a a diced jalapeño to diced jalapeño to the the filling.
· Air Fryer Option: For a less greasy version filling.
· Air Fryer Option: For a less greasy version, brush the pockets lightly with oil, brush the pockets lightly with oil and air fry at 375°F (190°C) for 6-8 minutes, flipping halfway through, and air fry at 375°F (190°C) for 6-8 minutes, flipping halfway through, until golden and crispy.
· until golden and crispy.
Make-Ahead:* Make-Ahead You can assemble the pocket tac: You can assemble the pocket tacos ahead of timeos ahead of time, store, store them in the fridge them in the fridge for a few hours for a few hours, and, and then cook them then cook them when ready.
Enjoy your fun when ready.
Enjoy your fun, delicious, and, delicious, and totally totally loaded creation loaded creation