Instructions
Step 1: Prepare the Beef Filling
In a large skillet over medium heat, cook the ground beef and chopped onion for 5–6 minutes, until the beef is browned and the onion is soft. Drain excess fat.
Add the minced garlic and cook for 1 minute more.
Stir in the taco seasoning mix and water. Simmer for 3–4 minutes, until thickened. Remove from heat and allow to cool slightly.
Step 2: Assemble the Pocket Tacos
Lay a tortilla flat on a clean surface. Sprinkle a small amount of cheddar and mozzarella cheese in the center.
Spoon some of the beef mixture over the cheese, then add a little more cheese on top.
Fold the sides of the tortilla inward, then fold the bottom and top over to form a sealed pocket. Press gently to secure.
Repeat with the remaining tortillas.
Step 3: Cook the Pocket Tacos
Heat a large skillet or griddle over medium heat and add 1 tablespoon oil.
Place the pocket tacos seam-side down in the skillet. Cook for 2–3 minutes per side, until golden brown and crispy. Work in batches, adding more oil as needed.
Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Serve
Serve warm, topped with shredded lettuce, diced tomatoes, black olives, green onions, and a dollop of sour cream. Garnish with fresh cilantro if desired.
Tips & Variations
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Different proteins: Try ground turkey, chicken, or smoked beef
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Cheese swaps: Colby Jack, pepper jack, or Mexican blend work well
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Spicy version: Add jalapeños or hot sauce to the filling
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Make ahead: Assemble pockets and refrigerate up to 24 hours before cooking
Serving Suggestions
These pocket tacos pair well with:
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Salsa or guacamole
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Chips and queso
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Mexican rice or corn salad
Storage & Reheating
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Refrigerator: Store leftovers up to 3 days
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Freezer: Freeze cooked pockets up to 2 months
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Reheat: Warm in a skillet, oven, or air fryer until crisp
