Crispy on the outside, melty and loaded on the inside, these cheesy pocket tacos are perfect for weeknight dinners, game days, or quick lunches. They’re easy to assemble and completely customizable.
Ingredients
For the filling
1 lb ground beef
1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
1/2 cup water
1 cup cooked rice (optional, for extra filling)
1 cup shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack cheese
For the pockets
8 small flour tortillas (soft taco size)
2 tablespoons melted butter or oil (for brushing)
Optional toppings inside
1/2 cup diced tomatoes
1/2 cup sliced jalapeños
1/4 cup chopped onions
1/4 cup chopped cilantro
For serving (optional)
Sour cream
Salsa
Guacamole
Instructions
Step 1: Cook the taco meat
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess grease.
Add the taco seasoning and water. Stir well and simmer for 3–5 minutes until thickened. Remove from heat and let cool slightly.
Step 2: Prepare the filling
In a bowl, combine the cooked taco meat, cooked rice (if using), and both cheeses. Mix until evenly combined. Add any optional fillings you like.
Step 3: Assemble the pocket tacos
Lay a tortilla flat on a clean surface.
Spoon about 1/3 cup of filling onto one half of the tortilla, leaving space around the edges.
Fold the tortilla over to form a half-moon shape. Press edges gently to seal. You can press with a fork for a tighter seal.
Step 4: Bake or pan-fry
Oven method (recommended for multiple servings):
Preheat oven to 400°F (200°C).
Place pocket tacos on a lined baking sheet. Brush both sides lightly with melted butter or oil.
Bake for 12–15 minutes, flipping halfway, until golden brown and crispy.
Pan-fry method (extra crispy):
Heat a skillet over medium heat with a little oil.
Cook pocket tacos for 2–3 minutes per side until golden and crispy.
Step 5: Serve
Let cool for 2–3 minutes before serving. Serve warm with sour cream, salsa, or guacamole on the side.
Tips
Do not overfill the tortillas to prevent leaking.
Use low-moisture cheese for best melting without sogginess.
These reheat well in the oven or air fryer for leftovers.
