Ingredients (makes 6–8 pocket tacos)
For the filling:
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1 lb ground beef or chicken
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1 small onion, finely chopped
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1 clove garlic, minced
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1 teaspoon chili powder
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½ teaspoon cumin
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½ teaspoon paprika
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Salt & pepper to taste
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1 cup shredded cheddar cheese (or Mexican blend)
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½ cup cooked black beans (optional)
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½ cup corn kernels (optional)
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2 tablespoons tomato sauce or salsa
For the pockets:
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6–8 small tortillas (flour or corn)
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Cooking spray or a little oil for crisping
Optional toppings:
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Sour cream
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Guacamole or sliced avocado
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Jalapeños
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Fresh cilantro
Instructions
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Cook the filling:
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Heat a skillet over medium heat. Add a little oil, then sauté onion until soft.
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Add garlic, then the ground beef (or chicken). Cook until browned.
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Stir in chili powder, cumin, paprika, salt, and pepper.
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Add tomato sauce/salsa, beans, and corn if using. Cook 2–3 more minutes until everything is well combined. Remove from heat.
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Assemble the pockets:
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Lay out a tortilla. Spoon 2–3 tablespoons of filling in the center.
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Sprinkle a generous amount of cheese on top.
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Fold tortilla in half or roll into a pocket (like a quesadilla). Press edges lightly to seal.
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Cook the pockets:
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Heat a skillet over medium heat and lightly grease with oil or spray.
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Cook the pocket tacos 2–3 minutes per side until golden brown and cheese is melted.
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Serve:
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Serve warm with sour cream, guacamole, jalapeños, or cilantro on top.
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💡 Tips:
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For extra gooeyness, use a mix of mozzarella and cheddar.
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You can make these ahead and freeze—just reheat in an oven or air fryer for crispiness.
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Add veggies like bell peppers or mushrooms to boost nutrition.
If you want, I can also give you a baked version that’s easier for a crowd and super cheesy without flipping each taco individually.
Do you want that version too?
