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Loaded Cheesy Pocket Tacos

Delicious and customizable tacos filled with cheesy goodness and savory beef, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

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.

Method
 

Preparation of Filling
  1. 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.
  2. Drain any excess fat. Add the minced garlic and cook for an additional 1 minute.
  3. Stir in the taco seasoning mix and water. Simmer for 3-4 minutes, or until the mixture has thickened.
  4. Remove from heat and let cool slightly.
Assembling the Tacos
  1. Lay a tortilla flat on a clean surface. Sprinkle a small amount of shredded cheddar and mozzarella cheese in the center.
  2. Spoon a portion of the ground beef mixture over the cheese.
  3. Fold the sides of the tortilla in towards the center, then fold the bottom and top edges in to create a sealed pocket.
  4. Repeat with the remaining tortillas, beef mixture, and cheese.
Cooking the Tacos
  1. Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil.
  2. Place the pocket tacos seam-side down in the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy.
  3. Work in batches if necessary, adding more oil as needed.
  4. Remove the cooked pocket tacos from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serving
  1. Serve the loaded pocket tacos warm, topped with shredded lettuce, diced tomatoes, sliced black olives, chopped green onions, and a dollop of sour cream.
  2. 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.