Description
Loaded Cheesy Pocket Tacos combine the irresistible elements of tacos and cheesy baked burritos. These golden-baked tortilla pockets are packed with seasoned ground beef, mixed veggies, and rich tomato sauce, all wrapped up with layers of melty cheese. Perfect for busy nights, family dinners, or party trays, they deliver both flavor and convenience in every bite.
Ingredients
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 cup frozen mixed vegetables
- 3/4 cup tomato sauce or enchilada sauce
- 6–8 medium flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1/2 cup mozzarella slices (optional)
- Fresh cilantro or parsley, chopped (for garnish)
- Chopped green onions (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook ground beef and onions until browned. Drain fat.
- Stir in garlic powder, paprika, cumin, salt, and pepper. Cook for 1–2 minutes.
- Add mixed vegetables and cook for 2–3 minutes.
- Stir in tomato sauce and simmer for 5 minutes. Remove from heat.
- Warm tortillas until pliable.
- Spoon 2–3 tablespoons of filling onto each tortilla. Add some shredded cheese and roll tightly.
- Place rolled tortillas seam-side down in a greased or parchment-lined 9×13 baking dish.
- Top with remaining shredded cheese and mozzarella slices.
- Bake for 18–22 minutes until cheese is melted and golden. Broil for 2 minutes if desired.
- Let rest for a few minutes, then garnish with fresh herbs and green onions. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes