HOW TO MAKE LOADED CHEESY POCKET TACOS
Loaded Cheesy Pocket Tacos take the concept of traditional tacos to a whole new level by transforming them into handheld pockets of cheesy, meaty goodness. This recipe combines seasoned ground beef, a medley of vegetables, gooey melted cheese, and a variety of toppings, all encased in a crispy tortilla pocket. These flavorful and satisfying tacos are perfect for a fun family dinner or as a crowd-pleasing appetizer for parties. Get ready to savor the deliciousness of these loaded pockets of taco goodness.
FOR THE FILLING:
450 grams.Of ground beef.
1 small onion – finely chopped.
2 garlic cloves, minced.
1 Tbsp.Of olive oil.
1 Tsp.Of chili powder.
1/2 Tsp.Of ground cumin.
1/2 Tsp.Of paprika.
Salt and black pepper, to taste.
1/4 Cup.Of tomato sauce.
1/4 Cup.Of water.
1 Cup.Of shredded cheddar cheese.
1 Cup.Of diced tomatoes.
1/2 Cup.Of diced bell peppers (any color).
1/4 Cup.Of sliced black olives.
2 green onions, thinly sliced.
Fresh cilantro, chopped (for garnish).
FOR THE TORTILLA POCKETS:
10 large flour tortillas,
250 grams.Of shredded cheddar cheese.
In a large skillet over medium heat, heat the olive oil. Add the onion and garlic and sauté until the onion is translucent and aromatic.
Add the minced beef to the pan and sauté, splitting it up with a wooden spatula, until browned and thoroughly cooked. Remove any excess oils from the pan.
Season the cooked ground beef with chili powder, ground cumin, paprika, salt, and black pepper. To uniformly saturate the meat with seasonings, mix thoroughly.
Pour the tomato sauce and water into the dish and stir to combine. Allow the mixture to simmer for approximately 5 minutes, or until the sauce thickens and the flavors combine. Take the pan off the heat and set it aside.
Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). In the meantime, distribute a liberal amount of grated cheddar cheese on one-half of a large flour tortilla.
On top of the cheese, place a portion of the cooked minced beef on the same side of the tortilla. Leave a border around the margins for sealing convenience.
On top of the minced beef, sprinkle diced tomatoes, diced bell peppers, sliced black olives, and green scallions. The unoccupied half of the tortilla should be folded over the filling to create a half-moon shape. Gently press down to seal the edges. Repeat with the remainder of the tortillas and filling.
Place the filled tortilla pockets on an aluminum foil-lined baking sheet. Bake tortillas in a preheated oven for 10 to 12 minutes, or until golden brown and crusty.
Allow the baked pouches to settle after removing them from the oven. Fresh cilantro is sprinkled on top for added flavor and aroma.
Serve the Loaded Cheesy Pocket Tacos with your preferred condiments, including sour cream, guacamole, and salsa. The combination of molten cheese, seasoned meat, and fresh vegetables is delicious.