(Makes 6 pocket tacos)
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6 large flour tortillas
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1 lb ground beef (or shredded chicken, turkey, or black beans)
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1 tbsp taco seasoning
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella or pepper jack
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1 cup bell peppers, diced
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½ cup onions, diced
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¼ cup salsa or taco sauce
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2 tbsp olive oil or melted butter (for brushing)
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Optional: jalapeños, corn, sour cream, guacamole, or fresh cilantro.
🔪 How to Make Loaded Cheesy Pocket Tacos:
Step 1: Prepare the Filling:
In a skillet over medium heat, cook your ground beef with taco seasoning until browned and cooked through. Drain any excess fat. Stir in the diced peppers, onions, and salsa. Cook for another 2–3 minutes until veggies soften.
Step 2: Assemble the Pockets:
Lay out a tortilla. On one half, layer some of the meat mixture, followed by shredded cheeses and any additional fillings you like (jalapeños, corn, etc.). Fold the tortilla in half to form a semi-circle and press edges together gently.
🧀 Tip: Don’t overfill or they’ll burst while cooking—leave a small border around the edge.
Step 3: Crisp Them Up:
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