Loaded Cheesy Pocket Tacos
Delicious and customizable tacos filled with cheesy goodness and savory beef, perfect for any occasion.
Ingredients
For the Filling
- 1 lb ground beef Make sure to drain excess fat.
- 1 small onion, chopped Adds flavor to the beef filling.
- 2 cloves garlic, minced Enhances aroma and taste.
- 1 packet taco seasoning mix For seasoning the beef.
- 1/4 cup water Helps to thicken the mixture.
For the Tacos
- 1 cup shredded cheddar cheese For cheesy goodness.
- 1 cup shredded mozzarella cheese Adds additional meltiness.
- 8 medium flour tortillas Main component of the tacos.
- 2 tablespoons vegetable oil For frying the tacos.
- 1/2 cup sour cream To serve on top.
For the Toppings
- 1 cup shredded lettuce For freshness.
- 1/2 cup diced tomatoes Adds color and taste.
- 1/4 cup sliced black olives Optional topping.
- 1/4 cup chopped green onions For garnish.
- 1/4 cup chopped fresh cilantro Optional but recommended.
Instructions
Preparation of Filling
- In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is soft, about 5-6 minutes.
- Drain any excess fat. Add the minced garlic and cook for an additional 1 minute.
- Stir in the taco seasoning mix and water. Simmer for 3-4 minutes, or until the mixture has thickened.
- Remove from heat and let cool slightly.
Assembling the Tacos
- Lay a tortilla flat on a clean surface. Sprinkle a small amount of shredded cheddar and mozzarella cheese in the center.
- Spoon a portion of the ground beef mixture over the cheese.
- Fold the sides of the tortilla in towards the center, then fold the bottom and top edges in to create a sealed pocket.
- Repeat with the remaining tortillas, beef mixture, and cheese.
Cooking the Tacos
- Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil.
- Place the pocket tacos seam-side down in the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy.
- Work in batches if necessary, adding more oil as needed.
- Remove the cooked pocket tacos from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serving
- Serve the loaded pocket tacos warm, topped with shredded lettuce, diced tomatoes, sliced black olives, chopped green onions, and a dollop of sour cream.
- Garnish with chopped fresh cilantro, if desired.
Notes
These Loaded Cheesy Pocket Tacos are best served hot and fresh. Customize with toppings like salsa, guacamole, or jalapeños for added flavor.