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Loaded Baked Cheesy Pocket Tacos

A stack of golden-brown cheesy pocket tacos cut in half, showing a savory ground beef and melted cheddar filling.
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Make simple, crispy, handheld tacos stuffed with seasoned ground beef and melted cheese.

Ingredients

Scale
  • 1 lb ground beef
  • 1 packet taco seasoning mix
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 12 small flour tortillas (taco size)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
  3. Stir the taco seasoning mix and water into the cooked ground beef. Bring to a simmer and cook for 5 minutes, stirring until the sauce thickens slightly. Remove from heat.
  4. In a small bowl, mix the cheddar and Monterey Jack cheeses together.
  5. Lay a tortilla flat. Place about 2 tablespoons of the meat mixture slightly off-center on the tortilla. Top the meat with about 2 tablespoons of the cheese mixture.
  6. Fold the tortilla in half to create a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork if needed.
  7. Place the sealed pocket seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
  8. Brush the tops of the pockets lightly with olive oil.
  9. Bake for 10 to 12 minutes, or until the tortillas are golden brown and crispy.
  10. Serve immediately.

Notes

  • For extra crispiness, you can lightly spray the pockets with cooking spray before baking.
  • Use your favorite type of shredded cheese blend.
  • Serve with salsa, sour cream, or guacamole for dipping.

Nutrition

Find it online: https://flavorzine.com/cheesy-pocket-tacos-recipe-quick-dinner/