Description
These Loaded Cheesy Pocket Tacos are a delicious fusion of homemade soft tortillas filled with a savory mixture of seasoned ground beef, melted cheddar and mozzarella cheeses, refried beans, and fresh toppings like jalapeños and cilantro. Cooked on a skillet until golden and crispy on the outside with gooey cheese inside, they make a perfect, satisfying meal or snack for taco lovers looking for a fun twist on the classic.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 cup warm water
- 1 tablespoon olive oil
Filling Ingredients
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked ground beef
- 1/4 cup sour cream
- 1/4 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup sliced jalapeños
- 1/2 cup refried beans
- 1 tablespoon taco seasoning
- 1 tablespoon fresh cilantro
Instructions
- Mix dry ingredients: In a medium-sized bowl, combine flour, salt, garlic powder, onion powder, cumin, chili powder, and paprika thoroughly.
- Add water: Gradually pour in warm water while stirring until the dough starts to come together.
- Knead dough: Incorporate olive oil and knead the dough for 3-4 minutes until smooth and elastic.
- Rest dough: Cover with a damp towel or plastic wrap and let it rest for 15 minutes.
- Prepare filling: In another bowl, combine cheddar, mozzarella, cooked ground beef, sour cream, diced tomatoes, green onions, jalapeños, refried beans, taco seasoning, and cilantro; mix well.
- Divide dough: After resting, split the dough into 8 equal portions and shape each into a small ball.
- Roll tortillas: On a floured surface, roll each ball into a 5-inch diameter circle.
- Cook tortillas: Heat a non-stick skillet over medium-high heat and cook each tortilla for 1-2 minutes per side until lightly browned. Remove and set aside.
- Fill tortillas: Place a generous amount of filling on each tortilla center.
- Form pockets: Fold each tortilla in half over the filling and press edges to seal firmly.
- Cook pockets: Return filled pockets to the skillet and cook 1-2 minutes per side until cheese melts and exterior is crispy golden.
- Cool and serve: Let the pocket tacos cool for a minute before serving warm, optionally with extra sour cream, tomatoes, green onions, or cilantro.
Notes
- Use warm water to help the dough come together smoothly.
- For spicier pockets, add more jalapeños or chili powder to the filling.
- You can substitute ground beef with ground turkey or a plant-based meat alternative.
- If the dough feels sticky while rolling, lightly flour the surface and rolling pin.
- Ensure that edges are pressed firmly to prevent filling from leaking while cooking.
- Serve immediately for the best crispy texture and melted cheese experience.
