Of course! Get ready for a fun, delicious, and highly customizable meal that’s perfect for dinner, game day, or feeding a crowd. These Loaded Cheesy Pocket Tacos are essentially all the best parts of a taco, wrapped in a crispy, cheesy shell.
This recipe uses a simple flour tortilla method, but I’ll include a super-easy shortcut option as well.
Loaded Cheesy Pocket Tacos
Think of these as a cross between a quesadilla, a taco, and an empanada. They’re cheesy, savory, and perfect for dipping.
Ingredients
For the Filling:
· 1 lb ground beef (or ground turkey/chicken)
· 1 packet taco seasoning (or 2 tbsp homemade blend)
· ½ cup water
· 1 cup shredded cheddar cheese
· 1 cup shredded Monterey Jack or pepper Jack cheese
· ½ cup canned black beans, rinsed and drained
· ½ cup canned corn, drained (or frozen, thawed)
· (Optional) ¼ cup finely diced onions or green chiles
For Assembly:
· 8 large burrito-size flour tortillas (10-inch)
· 4 tbsp butter, melted (or use cooking spray)
· ½ cup softened cream cheese (the “glue” – trust me!)
For Serving (The “Loaded” Part!):
· Shredded lettuce
· Diced tomatoes
· Sour cream
· Guacamole or sliced avocado
· Salsa or pico de gallo
· Pickled jalapeños
· Cilantro
· Lime wedges
Instructions
1. Prepare the Filling:
· In a skillet over medium-high heat, cook the ground beef until browned. Drain any excess grease.
· Add the taco seasoning and ½ cup water. Simmer for 3-4 minutes, stirring occasionally, until the water is mostly absorbed. Remove from heat and let it cool slightly.
· In a large bowl, combine the slightly cooled meat, shredded cheeses, black beans, corn, and any optional add-ins. Mix well.
2. Assemble the Pocket Tacos:
· Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
· Lay out a tortilla. Spread about 1 tablespoon of softened cream cheese over one half of the tortilla. This acts as a delicious sealant.
· Place a generous ½ cup of the meat and cheese filling on the same half, leaving a ½-inch border around the edge.
· Fold the tortilla: Fold the bare half over the filling to create a half-moon shape.
· Seal the edges: Press down firmly on the edges. Then, use a fork to crimp and seal the edge tightly. This is crucial to prevent cheese from leaking out.
· Repeat with the remaining tortillas and filling.
3. Bake to Perfection:
· Place the sealed pocket tacos on the prepared baking sheet.
· Brush the top of each one generously with melted butter (or spray lightly with cooking spray). This will help them get golden brown and crispy.
· Bake for 12-15 minutes, flipping halfway through, until the pockets are golden brown and crispy. Keep a close eye on them as oven temperatures can vary.
4. Serve and Load Up!:
· Let the pocket tacos cool for a few minutes before serving (the filling will be molten lava hot!).
· Serve immediately with all your favorite “loaded” toppings on the side for everyone to customize their own.
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Chef’s Notes & Tips for Success:
· The Shortcut Method (Taquito Style): Use small 6-inch flour or corn tortillas. Warm them first to make them pliable. Place the filling down the center, roll them up tightly, and place them seam-side down on the baking sheet. Bake as directed. These are easier for little hands to hold!
· Air Fryer Option: This works GREAT. Preheat your air fryer to 390°F (200°C). Brush the pockets with butter and air fry for 6-8 minutes, flipping halfway through, until golden and crispy.
· Sealing is Key: The cream cheese trick is a game-changer for sealing. If you don’t have it, you can use a flour/water paste or just press very, very firmly with a fork.
· Make Ahead: You can assemble these pocket tacos ahead of time, place them on the baking sheet, and freeze them solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding 5-7 extra minutes to the baking time.
· Customize Your Filling: The possibilities are endless!
· Buffalo Chicken: Use shredded cooked chicken mixed with buffalo sauce and ranch seasoning, and blue cheese inside.
· Breakfast Tacos: Scrambled eggs, cooked sausage, cheese, and diced potatoes.
· Veggie-Packed: Use sautéed peppers, onions, mushrooms, and zucchini with beans and cheese.
Enjoy your incredibly fun and delicious homemadeLoaded Cheesy Pocket Tacos