Description
These Loaded Cheesy Pocket Tacos are the ultimate weeknight comfort food—a satisfying blend of seasoned ground beef, mixed veggies, taco sauce, and melty cheese, all wrapped in warm flour tortillas and baked to golden perfection. Easy to customize, great for leftovers, and sure to please everyone at the table.
Ingredients
Scale
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1/4 cup water
- 1 cup frozen mixed vegetables (corn, peas, carrots, green beans)
- 6 medium flour tortillas (8-inch size)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- 1/2 cup taco sauce or salsa, plus more for topping
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a skillet over medium heat, brown ground beef until fully cooked. Drain excess fat.
- Add taco seasoning and water to the beef. Simmer until thickened, about 3 minutes.
- Stir in frozen mixed vegetables and cook until heated through. Remove from heat.
- Warm tortillas in the microwave between damp paper towels for 20–30 seconds.
- Spoon filling into the center of each tortilla. Add a drizzle of taco sauce and a sprinkle of cheese inside.
- Fold tortillas into pockets by tucking in the sides and rolling up tightly. Place seam-side down in the baking dish.
- Pour extra taco sauce over the top of the pockets and sprinkle with remaining cheese.
- Bake uncovered for 18–22 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro, if using, and serve hot.