Loaded Cheesy Pocket Tacos Recipe!!!

Ouadie Rhabbouron

  • ½ cup diced bell peppers

  • Optional toppings: sour cream, guacamole, salsa, jalapeños, cilantro

    • Instructions

    1. Cook the Filling: In a skillet over medium heat, cook ground beef until browned. Add onions, bell peppers, and taco seasoning, then stir until everything is well combined and cooked through. Remove from heat.

    2. Assemble the Pocket Tacos: Lay out a tortilla and spoon a generous amount of the taco mixture onto one half. Sprinkle with both cheeses, then fold the tortilla over to form a pocket. Press edges with a fork to seal.

    3. Cook the Pockets: Heat a lightly oiled skillet over medium heat. Cook each pocket for 2–3 minutes per side, until golden brown and crispy, and the cheese inside has melted.

    4. Serve & Enjoy: Cut in half if desired, and serve with your favorite toppings — sour cream, guacamole, or fresh salsa take them to the next level!

    Tips & Variations

    • Vegetarian option: Use black beans, corn, and sautéed mushrooms instead of meat.

    • Spicy kick: Add jalapeños or a drizzle of hot sauce before folding.

    • Cheese lovers’ dream: Mix in pepper jack or queso for extra gooeyness.

    • Make ahead: Assemble pockets ahead of time and bake at 375°F (190°C) for 10–12 minutes when ready.

    These Loaded Cheesy Pocket Tacos are the perfect blend of crispy, cheesy, and savory — everything you could want in a quick and satisfying meal. They’re fun to make, easy to share, and absolutely irresistible.

     

    One bite, and you’ll understand why these tacos are disappearing faster than you can say “extra cheese, please!” 🌮🧀✨

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