Loaded Cheesy Pocket Tacos
Ingredients:
8 soft flour tortillas
1 lb ground beef or chicken (optional: tofu or beans for vegetarian)
1 packet taco seasoning
1 cup shredded cheddar cheese (or any cheese blend)
1 cup mozzarella cheese
1 cup sour cream or Greek yogurt
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup sliced black olives
1/2 cup diced red onions
1 avocado, diced
1/2 cup salsa or taco sauce
1 tbsp olive oil
Optional: jalapeños, cilantro, or any additional toppings you like
Instructions:
1. Cook the filling:
In a skillet, heat olive oil over medium heat. Add the ground beef or chicken, cooking until browned. Drain excess fat if needed.
Add taco seasoning and water according to package instructions. Let simmer until the filling thickens.
2. Prepare the tortillas:
Preheat the oven to 350°F (175°C).
Microwave tortillas for about 20-30 seconds to make them soft and pliable.
3. Assemble the pockets:
Place a handful of shredded cheddar cheese in the center of each tortilla.
Add a spoonful of the cooked taco filling on top of the cheese.
Fold the sides of the tortilla in, then fold up the bottom to create a “pocket” (secure with a toothpick if necessary).
Place the folded tacos seam-side down on a baking sheet.
4. Bake:
Sprinkle shredded mozzarella cheese on top of the folded tortillas.
Bake in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
5. Load with toppings:
Remove the tacos from the oven and top each one with sour cream, shredded lettuce, diced tomatoes, black olives, red onions, avocado, salsa, and any other toppings you enjoy.
6. Serve:
Serve hot with extra salsa or taco sauce on the side.
Enjoy your Loaded Cheesy Pocket Tacos with a side of chips and guacamole!
