Loaded Cheesy Pocket Tacos Recipe

Loaded Cheesy Pocket Tacos are everything you love about tacos — seasoned beef, melty cheese, and fresh toppings — wrapped in a golden, toasted tortilla pocket. Easy to make, easy to eat, and perfect for parties, weeknight dinners, or game-day snacks.

Ingredients (Makes 8 Pocket Tacos)

For the filling:

1 lb (450 g) ground beef

1 packet taco seasoning (or 2 tbsp homemade blend)

½ cup water

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack (or mozzarella)

½ cup salsa (optional, for moisture and flavor)

Salt and pepper to taste

For assembly:

8 small flour tortillas (soft taco size)

1 cup additional shredded cheese for topping/sealing

1 egg (beaten, for sealing – optional)

Oil or cooking spray (for toasting)

Toppings & Garnishes (optional):

Shredded lettuce

Diced tomatoes

Sour cream

Guacamole

Jalapeños

Hot sauce

Instructions

Cook the Filling:
In a skillet over medium heat, brown the ground beef until fully cooked.

Drain excess fat.

Stir in taco seasoning + water. Let it simmer for 5–7 minutes.

Stir in 1 cup mixed cheese and optional salsa. Remove from heat.

Assemble the Pocket Tacos:
Warm tortillas slightly to make them flexible (microwave ~15 seconds).

Spoon 2–3 tablespoons of filling onto one half of each tortilla.

Fold in half like a taco, then fold the sides inward and roll tightly into a pocket (like a burrito but smaller).

Brush the edge with beaten egg or press to seal with cheese inside.

Toast/Grill the Pockets:
Heat a skillet or griddle over medium heat. Lightly grease with oil or spray.

Place pocket tacos seam-side down. Press gently with a spatula.

Cook each side 2–3 minutes until golden and crispy, cheese melted.

Remove and rest for 1–2 minutes before serving.

Serving Ideas
Serve with a side of Mexican rice, refried beans, or nacho chips

Great for dipping into sour cream, spicy ranch, or queso

Turn leftovers into taco bowls the next day!

Tips & Variations
Substitute ground beef with chicken, turkey, or black beans

Use store-bought crescent dough or pizza dough for a puffier version

Want it spicy? Add hot sauce or jalapeños inside before sealing

Air fryer option: Toast at 375°F / 190°C for 6–8 minutes, flipping halfway