Easy Loaded Cheesy Pocket Tacos

Easy Loaded Cheesy Pocket Tacos – Your New Favorite Dinner Shortcut!

These pocket tacos are stuffed to the brim with seasoned meat, gooey cheese, and your favorite toppings, all wrapped in a golden, crispy tortilla shell. They’re fun, fast, and totally crave-worthy!

Ingredients

1 lb ground beef or ground chicken
1 packet taco seasoning
½ cup water
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cooked refried beans (optional)
8 large flour tortillas
2 tbsp butter or oil for pan-frying

Optional Fillings
Diced tomatoes
Chopped lettuce
Sour cream
Sliced jalapeños
Salsa or hot sauce

Instructions

1. Cook the meat: In a skillet over medium heat, brown the ground meat. Drain excess fat. Add taco seasoning and water, simmer until thickened. Set aside.
2. Assemble the pockets: Lay out tortillas. Spread a spoonful of beans (if using) on one half, top with cooked meat, shredded cheese, and any desired fillings.
3. Fold and seal: Fold each tortilla in half and press the edges to seal. You can use a bit of water or cheese as glue. Gently press down with a spatula.
4. Cook until crispy: Heat butter or oil in a pan over medium heat. Cook each pocket taco for 2–3 minutes per side or until golden brown and crispy, and cheese is melted.
5. Serve: Slice in half and serve warm with sour cream, guacamole, or salsa on the side.

Tips
• Add taco sauce inside before folding for extra flavor.
• Great for using up leftover taco meat or rotisserie chicken.
• Make and freeze before cooking—just reheat in a pan or air fryer!

FAQs

Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F (200°C) for 10–12 minutes, flipping halfway.

Can I use corn tortillas?
Corn tortillas are trickier to fold—try warming them first or use flour tortillas for best results.

How do I keep them from falling apart?
Don’t overstuff, and be sure to seal edges well before cooking.