Loaded Cheesy Pocket Tacos

Here’s a fun and super cheesy Loaded Pocket Tacos recipe — crispy outside, gooey cheesy inside 🌮🧀

🌮 Loaded Cheesy Pocket Tacos

Ingredients (4–6 pockets)

• 6 small flour tortillas (or taco-sized wraps)

• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• ½ cup cooked ground beef or chicken (seasoned with taco seasoning)

• ¼ cup refried beans (optional)

• ¼ cup diced tomatoes

• ¼ cup chopped onions or green onions

• ¼ cup sliced olives (optional)

• 1 tsp olive oil (for cooking)

• Optional toppings: sour cream, guacamole, salsa

Instructions

1. Prepare filling
   In a bowl, combine meat, beans, cheese, tomatoes, onions, and olives.

2. Assemble pockets

   • Lay tortilla flat.

   • Spoon filling onto half of the tortilla, leaving edges clear.

   • Fold tortilla over and press edges with a fork to seal.

3. Cook pockets

   • Heat olive oil in a skillet over medium heat.

   • Cook pockets 2–3 minutes per side, until golden brown and cheese is melted.
     (Alternatively, bake at 375°F / 190°C for 10–12 minutes.)

4. Serve
   Slice in half and serve with salsa, sour cream, or guacamole.

Tips

• Don’t overfill — too much cheese or meat can leak.

• You can make these ahead of time and bake later.

• Add spices like cumin, chili powder, or smoked paprika for extra flavor.

I can also make a crispy air-fryer version, a vegetarian version, or a mini snack-size version if you want.