Loaded Cheesy Pocket Tacos

Introduction

Loaded Cheesy Pocket Tacos are the ultimate comfort food that takes the traditional taco to a whole new level! Bursting with flavor, these handheld delights combine seasoned meat, gooey cheese, and fresh veggies all wrapped in a crispy, golden pocket. Perfect for any occasion—whether it’s a family dinner, game day, or a casual get-together—these tacos are sure to please both kids and adults alike.

The beauty of these pocket tacos lies in their versatility; you can customize the fillings and toppings to suit your taste. Whether you prefer classic beef, spicy chicken, or a vegetarian twist, these cheesy pockets are a fun and satisfying way to enjoy your favorite taco flavors. Get ready to dig into a deliciously cheesy experience that will leave everyone asking for seconds!

Ingredients

1 lb ground beef or turkey

1 packet taco seasoning

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup diced bell peppers (optional)

1/2 cup diced onions (optional)

1 package refrigerated pizza dough or crescent roll dough

Cooking spray or oil for frying

Toppings (optional):

Sour cream

Salsa

Guacamole

Chopped cilantro

Instructions

Preheat Oven:

Preheat your oven to 375°F (190°C) if baking.

Cook the Meat:

In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat. Stir in the taco seasoning and follow package instructions, adding water if needed.

Add Veggies:

If using, add diced bell peppers and onions to the meat mixture. Cook for an additional 3-4 minutes until softened.

Prepare Dough:

Roll out the pizza or crescent roll dough on a floured surface. Cut into squares or circles, depending on your preferred shape for the tacos.

Assemble Tacos:

Place a spoonful of the meat mixture in the center of each dough piece. Top with a mix of cheddar and mozzarella cheese.

Seal the Tacos:

Fold the dough over the filling to create a pocket. Press the edges to seal tightly. You can use a fork to crimp the edges for extra security.

Cook:

Baking Method: Place the tacos on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.

Frying Method: Heat oil in a deep skillet over medium heat. Fry the tacos in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.

Storage Method

Refrigeration

Cool Down:

Allow the tacos to cool to room temperature after cooking. This helps prevent condensation, which can make them soggy.

Wrap Individually:

Wrap each taco individually in plastic wrap or aluminum foil to maintain freshness.

Use an Airtight Container:

Alternatively, place the wrapped tacos in an airtight container to keep them from drying out.

Refrigerate:

Store in the refrigerator for up to 3-4 days.

Freezing

Cool Completely:

Ensure the tacos are completely cooled before freezing to avoid ice crystals.

Wrap Tightly:

Wrap each taco tightly in plastic wrap, followed by aluminum foil to prevent freezer burn.

Use Freezer Bags or Containers:

Place the wrapped tacos in freezer-safe bags or airtight containers. Label with the date for reference.

Freeze:

Store in the freezer for up to 2-3 months.

Reheating

From Refrigerator:

Reheat in the microwave for about 1-2 minutes or until heated through. You can also reheat in an oven at 350°F (175°C) for about 10-15 minutes until warm and crispy.

From Freezer:

Thaw in the refrigerator overnight before reheating, or use the microwave’s defrost setting. Reheat until hot.

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