Name: Easy Loaded Cheesy Pocket Tacos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 ½ lbs lean ground beef; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 packet (1 oz) taco seasoning mix; ½ cup beef broth; ½ cup tomato sauce; 1 tsp ground cumin; ½ tsp smoked paprika; Salt and black pepper to taste; 12-16 medium flour tortillas (8-inch diameter); 4 cups shredded Colby Jack or Mexican blend cheese; 2 tbsp vegetable oil, for pan-frying; 1 can (15 oz) refried beans, heated; Sliced pickled jalapeños; Sour cream or Greek yogurt; Salsa or pico de gallo; Guacamole or diced avocado; Fresh cilantro, chopped; Shredded lettuce; Lime wedges

Jump to Recipe

Introduction

Easy Loaded Cheesy Pocket Tacos are a delicious and satisfying meal perfect for any day of the week. Filled with seasoned ground beef, melted cheese, and optional toppings, these hand-held pockets are crispy, gooey, and bursting with flavor.

A row of four crispy golden brown tacos is arranged diagonally on a wooden board, each taco shell showing a bubbly, crunchy texture. Inside each shell, there is a layer of finely cooked dark brown ground beef filling the bottom half. On top of the beef, there is a layer of shredded light green lettuce mixed with small chopped red tomato pieces. White creamy sauce is drizzled over the lettuce and also drips down the front of the first taco. In the background, a small black bowl with diced red tomatoes is slightly blurred, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 ½ lbs lean ground beef
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 packet (1 oz) taco seasoning mix
½ cup beef broth
½ cup tomato sauce
1 tsp ground cumin
½ tsp smoked paprika
Salt and black pepper to taste
12-16 medium flour tortillas (8-inch diameter)
4 cups shredded Colby Jack or Mexican blend cheese
2 tbsp vegetable oil, for pan-frying

Optional add-ins & toppings:

1 can (15 oz) refried beans, heated
Sliced pickled jalapeños
Sour cream or Greek yogurt
Salsa or pico de gallo
Guacamole or diced avocado
Fresh cilantro, chopped
Shredded lettuce
Lime wedges

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up, and cook until browned, about 6-8 minutes. Drain excess fat.
Step 2: Reduce heat to medium. Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Add taco seasoning, ground cumin, and smoked paprika to the skillet. Cook and stir for 1 minute to combine flavors.
Step 4: Pour in beef broth and tomato sauce. Cover and simmer on low heat for 10-15 minutes until sauce thickens and flavors meld. Season with salt and pepper to taste. Let the filling cool slightly.
Step 5: Warm tortillas briefly in the microwave or a dry skillet to make them pliable. Lay one tortilla flat, then sprinkle ¼ cup shredded cheese over half the tortilla, leaving a small border.
Step 6: Spoon 2-3 tablespoons of meat filling over the cheese. Optionally, add a thin layer of heated refried beans or sliced pickled jalapeños. Top with another ¼ cup shredded cheese.
Step 7: Fold the empty half of the tortilla over the filling to form a semi-circle pocket. Gently press the edges to seal. Repeat for remaining tortillas and filling.
Step 8: Heat vegetable oil in a large non-stick skillet over medium heat. Place 2-3 pocket tacos seam-side down and cook for 3-5 minutes until golden and crispy.
Step 9: Carefully flip each pocket and cook another 3-5 minutes on the other side until golden brown and the cheese inside is melted.
Step 10: Transfer cooked pockets to a wire rack and keep warm in a low oven if cooking in batches, adding more oil to the skillet as needed.
Step 11: Cut tacos diagonally and serve immediately with optional toppings like sour cream, salsa, guacamole, cilantro, shredded lettuce, and lime wedges.

Tips & Variations

For extra flavor, add chopped fresh cilantro into the meat filling before cooking is complete.
Swap ground beef for turkey or chicken for a lighter option.
Use corn tortillas for a gluten-free version, though they may be more delicate to fold.
Add diced bell peppers or corn into the filling for extra texture and color.
Serve with your favorite hot sauce for an added kick.

Storage

The meat filling can be stored in an airtight container in the refrigerator for up to 2 days. Cooked pocket tacos keep well in the fridge for 2-3 days. Reheat refrigerated pockets in a 350°F (175°C) oven for 5-7 minutes to restore crispness. You can also freeze assembled pockets on a baking sheet until solid, then transfer to a zip-top bag and store for up to three months. Bake frozen pockets with an extra 5-7 minutes added to the cooking time until heated through and crispy.

How to Serve

A row of four crispy taco shells with a golden brown and slightly shiny texture sit on a wooden board, each filled with dark brown cooked ground meat in the bottom layer. Above the meat, there is a layer of shredded green lettuce mixed with small red tomato cubes, topped with drizzles of white sauce that partially run down the shells' edges. In the background, out of focus, a small white bowl contains chunky tomato salsa, and behind it, some green leafy vegetables add color contrast. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meat filling ahead of time?

Yes, the meat filling can be prepared a day or two in advance and stored in the refrigerator. Reheat gently before assembling the pocket tacos.

What cheese works best for these pocket tacos?

Shredded Colby Jack or a Mexican cheese blend melt beautifully and provide great flavor. You can also experiment with cheddar or Monterey Jack cheeses.