Loaded Cheesy Pocket Tacos are a delicious, cheesy, and flavorful take on traditional tacos, where the taco shell is made out of soft, doughy pockets filled with seasoned meat, melty cheese, and your favorite taco toppings. They’re easy to make and perfect for a family dinner or a fun weeknight meal.
Loaded Cheesy Pocket Tacos Recipe
Ingredients:
For the Dough (Pocket):
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil (or vegetable oil)
- 3/4 cup warm water (adjust as needed)
- 1 tablespoon melted butter (optional, for extra flavor)
For the Filling:
- 1 lb ground beef (or ground chicken or turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade seasoning mix)
- 1/2 cup water (or as directed by seasoning packet)
- 1 1/2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1/2 cup sour cream (optional, for serving)
- Salsa (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
- Jalapeño slices (optional, for added heat)
Optional Toppings:
- Chopped lettuce
- Diced tomatoes
- Shredded cheese
- Avocado or guacamole
- Sour cream
Instructions:
1. Make the Dough:
- In a large bowl, combine the flour, baking powder, and salt.
- Add the olive oil and warm water and stir until the dough begins to come together. If the dough is too dry, add a little more water, a tablespoon at a time. If it’s too wet, sprinkle in a bit more flour.
- Knead the dough on a floured surface for about 3-4 minutes until smooth and elastic.
- Cover the dough with a clean towel and let it rest for 15-20 minutes.
2. Prepare the Filling:
- While the dough is resting, cook the ground meat in a large skillet over medium heat. Break it apart with a spoon as it cooks. Once browned, drain any excess fat.
- Add the onion and garlic to the skillet and cook for another 3-4 minutes until softened.
- Stir in the taco seasoning and water, and let it simmer for 5 minutes until the sauce thickens and the meat is fully coated. Remove from heat and set aside.
3. Assemble the Tacos:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Divide the dough into 8-10 equal pieces, and roll each piece into a small ball.
- Roll out each ball of dough into a small, flat circle about 4-5 inches in diameter.
- Place a spoonful of the seasoned meat mixture in the center of each dough circle, then top with a generous amount of shredded cheese.
- Fold the dough over the filling to create a pocket, pinching the edges tightly to seal.
- Brush the tops of the dough pockets with melted butter for extra flavor and a golden finish (optional).
4. Bake the Pocket Tacos:
- Place the filled dough pockets on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the pockets are golden brown and the cheese is melted inside.
5. Serve:
- Let the cheesy pocket tacos cool for a few minutes, then slice them open carefully.
- Serve with sour cream, salsa, guacamole, fresh cilantro, and any other toppings you like.
Tips:
- For Extra Crispiness: After baking, you can lightly pan-fry the pockets in a little oil for 2-3 minutes per side to get them extra crispy.
- Add Veggies: You can mix in sautéed peppers, corn, or beans into the filling for added texture and flavor.
- Make it Spicy: For a spicy kick, add chopped jalapeños or your favorite hot sauce to the filling.
These Loaded Cheesy Pocket Tacos are a fun twist on traditional tacos, with a warm, soft dough filled with all the tasty flavors you love. Enjoy these cheesy pockets as a great meal or snack that everyone will enjoy!