Ingredients:
For the taco filling:
- 1 lb ground beef (or chicken or turkey)
- 1 packet taco seasoning mix (or homemade)
- 1/2 cup water
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (optional)
- 1/2 cup canned black beans (drained & rinsed, optional)
- 1/2 cup corn kernels (optional)
For the cheesy pockets:
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup shredded mozzarella (for extra meltiness)
- 8 flour tortillas (8-inch size)
- 1 tbsp oil or butter (for frying)
Toppings (optional):
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Shredded lettuce
- Diced tomatoes
- Jalapeños
- Guacamole
Instructions:
- Cook the filling:
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
- Add diced onions and peppers. Cook 2–3 minutes until softened.
- Stir in taco seasoning and water. Simmer for 5 minutes.
- Add beans and corn if using. Stir to combine and cook another 2 minutes. Remove from heat.
- Assemble the pocket tacos:
- Warm tortillas slightly in the microwave or on a skillet so they fold easily.
- Spread 2–3 tbsp of filling on one half of each tortilla.
- Top with a generous amount of shredded cheese.
- Fold the tortilla over to make a half-moon pocket. Press the edges lightly.
- Crisp the pockets:
- Heat a bit of oil or butter in a skillet over medium heat.
- Place the folded tacos in the skillet, 2–3 at a time. Cook 2–3 minutes per side until golden brown and the cheese is melted.
- Remove and let cool slightly.
- Serve:
- Slice in half and serve with your favorite toppings and dips.
