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Loaded Cheesy Pocket Tacos Recipe

A quick and fun twist on classic tacos, these Loaded Cheesy Pocket Tacos feature seasoned ground beef, a melty three‑cheese blend, and fresh toppings—all tucked into crispy, golden flour tortillas for the ultimate handheld delight.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Mexican
Servings 8 pockets
Calories 350 kcal

Ingredients
  

For the filling:

  • 1 lb 450 g ground beef
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2  tbsp tomato paste
  • 1  tsp ground cumin
  • 1  tsp chili powder
  • ½  tsp smoked paprika
  • Pinch of cayenne pepper optional
  • ½  cup beef broth
  • Salt & pepper to taste

For the cheese blend:

  • 1  cup sharp cheddar shredded
  • 1  cup Monterey Jack shredded
  • ½  cup queso fresco or cotija crumbled (optional)

For the pockets:

  • 8 large flour tortillas 8–10″
  • 2  tbsp melted butter or oil for brushing

Toppings:

  • Chopped cilantro
  • Diced tomatoes or pico de gallo
  • Sliced jalapeños
  • Sour cream or crema
  • Lime wedges

Instructions
 

Cook aromatics & beef:

  • In a skillet over medium-high heat, sauté onion in a drizzle of oil until translucent (3–4 min).
  • Add garlic, cook 30 sec, then add ground beef. Brown, breaking up meat, until no pink remains. Drain excess fat.

Build the filling:

  • Stir in tomato paste, cumin, chili powder, smoked paprika, and cayenne. Toast 1 min.
  • Pour in broth, scrape up any browned bits, and simmer until slightly thickened (3–4 min). Season to taste.

Prep tortillas:

  • Preheat oven to 375 °F (190 °C) if baking.
  • Lay tortillas flat, brush one side with melted butter or oil.

Assemble pockets:

  • Fold each tortilla in half, press edges gently to form a pocket.
  • Spoon ½ cup filling into each, then top with ¼ cup cheese blend.

Cook pockets:

  • Oven method: Place seam‑side down on a baking sheet; bake 8–10 min until golden and bubbly.
  • Stovetop method: Cook on a hot griddle 2–3 min per side, pressing gently, until crisp and cheese is melted.

Serve:

  • Garnish with cilantro, tomatoes, jalapeños, sour cream, and lime wedges.

Notes

  • Make‑Ahead: Prepare the beef filling up to 3 days in advance; assemble pockets just before cooking.
  • Freezing: Assemble unbaked pockets, wrap individually, freeze up to 1 month. Bake from frozen, adding 3–5 min.
  • Gluten‑Free: Swap in gluten‑free tortillas or soft corn tortillas (warm first under a damp towel).
  • Heat Level: Omit cayenne for mild flavor; add chipotle in adobo for smoky spice.