Loaded Cheesy Pocket Tacos – Easy Cheesy Taco Recipe for Any Weeknight
You ever bite into something so good it makes you question your life choices? 🧀🌮 Well, that’s these loaded cheesy pocket tacos. I made them on a lazy Tuesday when all I had in the fridge was ground beef, tortillas, and some leftover cheese – and let me tell you, it was love at first crunchy, gooey bite.
We’re talking melty cheese, seasoned beef, and all the things you’d stuff in a taco if calories didn’t count. It’s like if your favorite fast-food guilty pleasure got a home-cooked makeover – except you don’t need to put on pants or wait in line. And yes, there’s no shame in licking your fingers afterward.
Best part? They’re ridiculously easy to throw together, even if you’re juggling hungry kids, texts from your boss, and a smoke alarm that thinks steam is fire. These pocket tacos are your new best friend for dinner parties, solo snacking, or just pretending you’re on a cooking show while making them. 😉
Servings: 4 servings
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 tbsp olive oil for brushing
- Optional: sliced jalapeños, chopped lettuce, diced tomatoes
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef. Drain the grease (or don’t, if you’re living dangerously).
- Add taco seasoning and water, simmer until it thickens and smells like Tuesday night dreams.
- Lay out the tortillas. Add a generous scoop of beef, a mix of the cheeses, and any optional toppings.
- Fold them into pockets – think envelope, but delicious – and press the edges lightly to seal.
- Brush with olive oil and place on a baking sheet. Bake for 10-12 minutes or until golden and crispy.
- Serve hot with sour cream and salsa. Or ranch. Or guac. You’re the boss.