Prep Time 15 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

These Loaded Cheesy Pocket Tacos are a crave-worthy twist on traditional tacos. With gooey melted cheese, savory seasoned beef, and crisp golden tortillas folded into a cheesy, hand-held pocket, they’re perfect for game nights, parties, or a quick dinner. Packed with flavor and easy to make, they’ll quickly become a family favorite!

Ingredients
    For the Taco Filling
  • 500 g ground beef (lean)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning (store-bought or homemade)
  • 0.25 cup water
  • Salt to taste
  • Black pepper to taste
    • For the Cheese Sauce
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup whole milk (warm)
  • 1.5 cups cheddar cheese (shredded)
  • 0.25 tsp paprika
  • Pinch of salt
    • For the Pocket Tacos
  • 8 medium flour tortillas
  • 1.5 cups shredded mozzarella cheese
  • 1 cup lettuce (shredded)
  • 1 medium tomato, diced
  • 0.25 cup sour cream (optional)
  • 1 tbsp butter or oil (for frying each taco)
Instructions
    Prepare the Taco Meat
  1. 1
    In a skillet over medium heat, add olive oil and sauté the chopped onions until translucent (about 3-4 minutes). Add the garlic and cook for 1 more minute. Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if needed. Stir in taco seasoning, water, salt, and pepper. Let simmer for 5 minutes until thickened.
    2. Make the Cheese Sauce
  2. 2
    In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in warm milk while whisking. Simmer until it thickens (about 2-3 minutes), then stir in shredded cheddar cheese and paprika. Mix until fully melted and smooth. Add a pinch of salt to taste.
    3. Assemble the Pocket Tacos
  3. 3
    Lay out the tortillas on a flat surface. Spoon 2-3 tablespoons of taco meat onto one side of each tortilla. Add a generous drizzle of cheese sauce, followed by a sprinkle of shredded mozzarella. Fold the tortilla in half to create a semi-circle. Press edges gently to seal.
    4. Fry the Pocket Tacos
  4. 4
    Heat a nonstick skillet or griddle over medium heat. Add a little butter or oil and place folded tacos in the pan. Cook for 2-3 minutes per side or until golden brown and crispy. Repeat until all tacos are done.
    5. Add Toppings & Serve
  5. 5
    Let tacos rest for 2 minutes before cutting or serving. Gently open and stuff with shredded lettuce, diced tomato, and a dollop of sour cream if desired. Serve warm and enjoy the melty, cheesy goodness.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer for best texture.

Variations:

  • Use ground chicken or turkey instead of beef.
  • Add jalapeños or hot sauce for extra heat.
  • Swap cheese sauce for guacamole or salsa verde.

Make Ahead Tip: Prepare the filling and cheese sauce in advance and assemble tacos when ready to serve.

Keywords: quick tacos, cheesy tacos, pocket tacos, easy dinner, kid-friendly
Read it online: https://petitepanini.com/recipe/loaded-cheesy-pocket-tacos-recipe/