Step 3: Cook the Pocket Tacos
Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil.

Place the pocket tacos seam-side down in the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy. Work in batches if necessary, adding more oil as needed.

Remove the cooked pocket tacos from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Step 4: Serve

Serve the loaded cheesy pocket tacos warm, topped with shredded lettuce, diced tomatoes, sliced black olives, chopped green onions, and a dollop of sour cream.
Garnish with chopped fresh cilantro, if desired.

Cooking Tips & Notes

Tortilla Choice: Use medium flour tortillas that are soft and pliable to make folding easier. If the tortillas are stiff, warm them in the microwave for a few seconds to make them more flexible.

Cheese Blend: Feel free to use your favorite cheese blend. Monterey Jack or pepper jack cheese also work well for added flavor.

Filling Tip: Be careful not to overfill the tortillas, as it can make it difficult to seal them properly.

Variations

Spicy Version: Add diced jalapeños or a pinch of crushed red pepper flakes to the beef mixture for some heat.

Vegetarian Option: Substitute the ground beef with black beans, pinto beans, or a plant-based meat substitute for a vegetarian version.

Breakfast Pocket Tacos: Use scrambled eggs, cooked sausage or bacon, and cheese to make a delicious breakfast version of these pocket tacos.

BBQ Beef Pocket Tacos: Mix barbecue sauce into the ground beef mixture for a smoky twist.

Frequently Asked Questions (FAQs)