🌮 Loaded Cheesy Pocket Tacos

🛒 Ingredients

For the Filling:

• 1 lb (450g) ground beef, chicken, or turkey

• 1 packet taco seasoning (or homemade: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, pinch salt & pepper)

• 1 small onion, diced

• 1 bell pepper, diced

• 1 cup shredded cheddar or Mexican blend cheese

• Optional: ½ cup corn, black beans, or diced tomatoes

For the Tacos:

• 8–10 small flour tortillas

• 2 tbsp butter or oil (for brushing)

• Extra shredded cheese for topping

Optional Toppings:

• Sour cream

• Salsa

• Guacamole

• Fresh cilantro

👩‍🍳 Instructions

1️⃣ Cook the Filling

• Heat a skillet over medium heat.

• Cook onion and bell pepper 2–3 minutes until softened.

• Add ground meat, breaking it up with a spatula.

• Stir in taco seasoning (and optional corn/beans/tomatoes). Cook 5–7 minutes until fully cooked.

• Remove from heat and mix in 1 cup shredded cheese.

2️⃣ Assemble the Pocket Tacos

• Preheat oven to 375°F (190°C).

• Lay tortillas flat. Spoon 2–3 tablespoons of the filling onto one half of each tortilla.

• Fold the tortilla over to form a half-moon pocket. Press edges with a fork to seal.

• Place on a baking sheet lined with parchment paper.

3️⃣ Bake & Crisp

• Brush the tops with butter or a little oil.

• Sprinkle extra shredded cheese on top.

• Bake 10–12 minutes until golden and crispy.

4️⃣ Serve

• Serve hot with sour cream, salsa, guacamole, or any favorite toppings.

🌟 Tips for Maximum “Loaded” Flavor

• Use mix of cheeses: cheddar + mozzarella or pepper jack for gooey stretch.

• For extra crispiness: pan-fry lightly before baking.

• Add pickled jalapeños or hot sauce for a spicy kick.

If you want, I can also give a 30-minute stovetop version that skips the oven but still makes cheesy, melty pocket tacos.