Loaded Cheesy Pocket Tacos
A delightful twist on traditional tacos, these Loaded Cheesy Pocket Tacos are packed with tasty ingredients, wrapped in warm flour tortillas, and baked to perfection.
Ingredients
Taco Filling
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese (e.g., cheddar or Monterey Jack)
- 1 cup cooked and seasoned ground beef or chicken You can use shredded chicken, turkey, or even beans for a vegetarian option.
- ½ cup sour cream
- ¼ cup salsa You can use spicy salsa for an extra kick.
- Salt and pepper to taste
For Assembly
- 6 large flour tortillas
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the ground beef or chicken until browned and fully cooked. Season it with salt and pepper to taste.
- Lay each flour tortilla flat. In the center, layer the cooked meat, shredded cheese, lettuce, and diced tomatoes.
- Fold the sides of the tortilla over the filling, then roll it up tightly to form a pocket.
- Place the filled tortillas seam-side down on a baking sheet.
Baking
- Bake in the preheated oven for 10-15 minutes, or until the tortillas are golden brown and the cheese is melted.
- Serve warm with sour cream and salsa on the side.
Notes
If you have leftovers, let the pocket tacos cool completely before storing them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven until warmed through.