Description
These folded, crispy, cheesy tacos are packed with seasoned beef, melty cheese, and classic toppings. They’re fun, super customizable, and perfect for quick dinners, parties, or meal prep.
Ingredients
For the Beef Filling
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1 lb (450g) ground beef
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1 small onion, finely diced
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2 cloves garlic, minced
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1 packet taco seasoning (or homemade)
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½ cup water
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Salt & pepper to taste
For the Taco Pockets
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10 small flour tortillas
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2 cups shredded cheese (cheddar, Mexican blend, or mozzarella)
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Oil or butter for the pan
Optional Add-Ins
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Shredded lettuce
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Diced tomatoes
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Sour cream
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Jalapeños
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Salsa
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Guacamole
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Hot sauce
Instructions
1. Cook the Beef
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Heat a skillet over medium heat. Add ground beef and break it up.
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Add diced onion and cook until soft and beef is browned.
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Stir in garlic and cook 30 seconds.
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Add taco seasoning + water. Simmer until thickened.
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Taste and adjust seasoning with salt & pepper.
2. Assemble the Pocket Tacos
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Lay out each tortilla.
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Add a scoop of beef filling onto the center.
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Sprinkle generously with shredded cheese.
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Add any extras (tomatoes, jalapeños, etc.).
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Fold the tortilla in half, then fold the bottom edges inward to create a sealed “pocket” shape. Press lightly to flatten.
3. Pan-Cook the Pockets
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Heat oil or butter in a skillet over medium.
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Cook each pocket 2–3 minutes per side until golden, crispy, and the cheese is melted.
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Remove and let rest 1–2 minutes to fully set.
Notes
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Don’t overfill — it helps keep the pockets sealed.
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Use a slightly lower heat so the tortilla crisps without burning.
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Press gently with a spatula while cooking to help the cheese act as “glue.”
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Want extra crisp? Brush lightly with oil before cooking.