Here’s a fun, cheesy, handheld taco recipe that’s perfect for a quick dinner or party snack 🌮🧀
Stuffed Cheesy Pocket Tacos
These tacos are crispy on the outside, gooey on the inside, and packed with beef, cheese, and your favorite taco flavors. Think of them as a cross between a taco and a quesadilla—totally customizable and super kid-friendly.
🧺 Ingredients (Makes 6–8 Pockets)
For the Filling
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1 lb ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon chili powder
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1 teaspoon cumin
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Salt and pepper, to taste
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1 cup shredded cheddar or Mexican blend cheese
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½ cup salsa or diced tomatoes with mild green chilies
For the Pockets
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6–8 small flour tortillas
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1 tablespoon olive oil or cooking spray
Optional Toppings
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Sour cream
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Guacamole
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Lettuce, chopped
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Extra salsa
🍳 Instructions
1. Cook the Filling
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Heat a skillet over medium heat. Add ground beef and cook until browned.
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Add onion, garlic, chili powder, cumin, salt, and pepper. Sauté 3–4 minutes until onions are soft.
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Stir in salsa or tomatoes. Remove from heat.
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Let cool slightly, then mix in shredded cheese.
2. Assemble the Pocket Tacos
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Lay a tortilla flat. Spoon 2–3 tablespoons of the filling onto one half of the tortilla.
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Fold the tortilla over the filling and press edges gently to seal.
3. Cook the Pockets
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Heat a nonstick skillet over medium heat.
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Brush lightly with oil or spray.
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Cook each pocket 2–3 minutes per side, until golden and crispy, and cheese is melted.
4. Serve
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Serve warm with sour cream, guacamole, and extra salsa.
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Perfect for dipping!
🌮 Tips for Success
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Don’t overfill the tortillas—too much filling can make them hard to seal.
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Use shredded cheese that melts easily (cheddar, Monterey Jack, or a Mexican blend).
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For extra crunch, bake them at 400°F (200°C) for 10 minutes instead of pan-frying.
If you want, I can also make a baked sheet-pan version that makes 12–16 pocket tacos at once—perfect for parties or meal prep.