Loaded Cheesy Pocket Tacos

Ingredients

• 1 pound ground beef (or a vegetarian alternative, like black beans or lentils)
• 1 tablespoon taco seasoning (store-bought or homemade)
• 1 cup shredded cheddar cheese (or a blend of your favorite cheeses)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup salsa (store-bought or homemade)
• 4 large flour tortillas (or corn tortillas for a gluten-free option)
• 1 tablespoon olive oil (for brushing)
• Shredded lettuce
• Diced tomatoes
• Sour cream
• Guacamole
• Chopped cilantro
• Additional salsa or hot sauce (for extra spice)

Instructions

1. In a large skillet over medium heat, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
2. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess grease.
3. Stir in the taco seasoning and salsa, mixing well. Cook for an additional 2-3 minutes until heated through.
4. While the beef mixture cools, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Take one flour tortilla and place about 1/4 of the beef mixture in the center. Top with a generous amount of shredded cheese.
6. Fold the sides of the tortilla over the filling, then roll from the bottom to create a pocket. Ensure the closure is secure.
7. Place the pocket tacos seam-side down on the prepared baking sheet. Brush the tops with olive oil.
8. Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and crispy.
9. Remove from the oven and let cool for a few minutes. Serve with your favorite toppings.

Nutrition