Loaded Cheesy Pocket Tacos (Print Version)
# Ingredients:
→ Protein
01 -
1 lb cooked ground beef, chicken, or turkey
→ Seasonings
02 -
1 tsp garlic powder
03 -
1 tsp onion powder
04 -
½ tsp smoked paprika (optional)
05 -
Salt and pepper, to taste
→ Cheese
06 -
1 cup shredded cheddar or Mexican blend cheese
→ Tortillas
07 -
8 small flour tortillas
→ Sauces and Oils
08 -
½ cup salsa or mild taco sauce
09 -
1 tbsp olive oil or melted butter
→ Optional Toppings
10 -
Sour cream
11 -
Chopped lettuce
12 -
Diced tomatoes
# Instructions:
01 -
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper to facilitate easy cleanup.
02 -
In a large bowl, combine cooked ground meat with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in the shredded cheese and salsa until evenly incorporated.
03 -
Lay each tortilla flat and spoon the filling onto one half, leaving a small border. Fold the other half over the filling and press edges firmly to seal, creating a pocket.
04 -
Brush each assembled pocket with olive oil or melted butter. Bake on the prepared sheet for 12 to 15 minutes, flipping halfway for extra crispness, until golden and crunchy.
# Notes:
01 -
For a vegetarian alternative, substitute the meat with black beans or seasoned lentils. Corn tortillas brushed with oil can be used for a gluten-friendly option.