Loaded Cheesy Pocket Tacos

Ingredients (Makes 6–8 pockets)

For the Filling:

• 1 lb (450 g) ground beef or ground chicken/turkey
• 1 tablespoon taco seasoning (or store-bought)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• ½ cup salsa or diced tomatoes (drained)
• 1 cup shredded cheddar cheese (or Mexican blend)
• Optional: ¼ cup cream cheese or sour cream (for extra creaminess)

For the Pockets:

• 1 can refrigerated biscuit dough (e.g. Pillsbury Grands) or
  6–8 flour tortillas (6-inch)
• 1 cup shredded mozzarella or more cheddar (for topping)
• 1 tablespoon butter or oil (for brushing)

Optional Add-ins:

• Cooked black beans or refried beans
• Corn kernels
• Jalapeños or green chilies
• Diced onions
• Chopped cilantro

Instructions

1. Cook the Meat Filling

1. In a skillet over medium heat, cook ground meat until browned.
2. Drain excess fat, then stir in taco seasoning, garlic powder, onion powder, and salsa.
3. Cook for another 2–3 minutes until well combined.
4. Stir in cheddar cheese and optional cream cheese for extra richness.
5. Remove from heat and let cool slightly.

2. Assemble the Pocket Tacos

If using biscuit dough:

1. Flatten each biscuit into a 5–6 inch circle using your hands or a rolling pin.
2. Spoon about 2 tablespoons of the filling into the center.
3. Fold over into a half-moon shape and pinch the edges to seal (use a fork if needed).
4. Place on a baking sheet lined with parchment.

If using tortillas:

1. Warm tortillas slightly to make them pliable.
2. Place filling on one half, sprinkle with cheese, and fold over like a quesadilla.
3. Press the edges lightly.

3. Cook the Pockets

Oven Method (Biscuit Dough or Tortilla):

1. Preheat oven to 375°F (190°C).
2. Brush tops with melted butter or oil.
3. Sprinkle with extra cheese if desired.
4. Bake for 15–18 minutes, or until golden and crispy.

Skillet Method (Tortilla Only):

1. Heat a non-stick pan over medium heat.
2. Add the pocket and cook for 2–3 minutes per side, until golden and crispy.
3. Cheese should melt and seal the edges.

To Serve

• Cut in half and serve hot with:
  • Sour cream
  • Guacamole or avocado slices
  • Salsa or hot sauce
  • Shredded lettuce or chopped tomatoes

Tips

• For freezer-friendly: Assemble and freeze unbaked; bake from frozen at 375°F for 20–25 minutes.
• For vegetarian: Use beans, corn, and sautéed veggies instead of meat.
• For spicy lovers: Add chipotle sauce or chopped jalapeños inside.