Loaded Cheesy Pocket Tacos -

Loaded Cheesy Pocket Tacos

500 g (1 lb) ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (or 1½ tsp chili powder + 1 tsp paprika + ½ tsp cumin)

½ cup tomato sauce or salsa

Salt and black pepper, to taste

6–8 large flour tortillas (soft taco size)

2 cups shredded mozzarella or Mexican blend cheese

½ cup shredded cheddar cheese

Cooked rice

Black beans or corn

Jalapeños (for heat)

Fresh parsley or cilantro, chopped

Cooking spray or melted butter

Prepare the Filling:

Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.

Add the chopped onion and minced garlic, and sauté for 2–3 minutes until softened and fragrant.

Stir in taco seasoning and tomato sauce, and simmer for 5 minutes. Season with salt and pepper to taste. Remove from heat.

Assemble the Taco Pockets:

Preheat the oven to 190°C (375°F).

Lay the tortillas flat on a clean surface.

Spoon the beef mixture onto one half of each tortilla.

Sprinkle shredded mozzarella and cheddar cheese over the beef mixture.

Fold the tortillas over to create a pocket and press the edges lightly to seal.

Bake:

Place the taco pockets seam-side down in a greased baking dish.

Brush the tops lightly with melted butter or spray with cooking oil.

Bake uncovered for 20–25 minutes or until golden brown and bubbly.

Garnish and Serve:

Remove the taco pockets from the oven and let cool for a few minutes.

Garnish with chopped fresh parsley or cilantro.

Serve hot and enjoy!

For an extra cheesy pocket, feel free to sprinkle some additional cheese on top before baking.

These taco pockets are perfect for customizing—add rice, beans, or extra veggies to the filling for a more hearty meal.

Serve with your favorite taco toppings like sour cream, salsa, or guacamole for an even more delicious experience!