Dinner

Cheesy Beef Taco Pockets Recipe

Name: Cheesy Beef Taco Pockets Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb (450g) ground beef; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tsp chili powder; ½ tsp cumin; ½ tsp paprika; ¼ tsp cayenne pepper (optional, for heat); Salt & pepper, to taste; ½ cup tomato sauce; ½ cup shredded cheddar cheese; 8–10 small or medium flour tortillas; 1 tbsp olive oil, for brushing; Optional toppings: sour cream, salsa, chopped cilantro

Byrami Hayes February 18, 2026February 18, 2026

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Introduction

These Cheesy Beef Taco Pockets are a fun and flavorful twist on traditional tacos. Packed with seasoned ground beef and melted cheddar cheese, they make a perfect handheld meal that’s crispy on the outside and gooey on the inside.

The image shows six golden-brown baked pockets on white parchment paper, each pocket with a slightly crispy outer shell and lightly browned spots on top. The pockets have a rough rectangular shape, with edges pressed down and crimped like a seal. Some melted orange cheese is visible on the tops and edges of the pockets, along with a few scattered shredded cheese pieces around them. The stuffed filling inside looks dense and slightly spilling out at some edges, giving a hint of savory contents inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 tsp chili powder
½ tsp cumin
½ tsp paprika
¼ tsp cayenne pepper (optional, for heat)
Salt & pepper, to taste
½ cup tomato sauce
½ cup shredded cheddar cheese
8–10 flour tortillas (small or medium size)
1 tbsp olive oil (for brushing)
Optional toppings: sour cream, salsa, chopped cilantro

Instructions

Step 1: Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
Step 2: Add the diced onion and minced garlic to the skillet. Cook for 3–4 minutes until softened.
Step 3: Stir in chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Mix well to combine.
Step 4: Pour in the tomato sauce and simmer for 2–3 minutes until the mixture thickens slightly.
Step 5: Remove the skillet from heat and stir in the shredded cheddar cheese. Let the mixture cool slightly.
Step 6: Preheat your oven to 375°F (190°C).
Step 7: Lay a tortilla flat on a clean surface. Spoon 2–3 tablespoons of the beef mixture into the center of each tortilla.
Step 8: Fold the edges of the tortilla over to form a pocket or half-moon shape. Use a little water to seal the edges if needed.
Step 9: Place the pockets on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil.
Step 10: Bake for 12–15 minutes or until the pockets are golden and crispy.
Step 11: Serve warm with sour cream, salsa, or chopped cilantro as desired.

Tips & Variations

For extra flavor, add a splash of lime juice to the beef mixture before assembling the pockets.
Swap cheddar for pepper jack cheese to add a spicy kick.
Use corn tortillas if you prefer a gluten-free option.
Add diced bell peppers or jalapeños to the beef mixture for more texture and heat.

Storage

Store leftover taco pockets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 8–10 minutes to keep them crispy. Avoid microwaving if you want to maintain the crispy texture.

How to Serve

A white plate holds two halves of a stuffed pastry, stacked with one half leaning on the other. Each pastry is golden brown and crispy on the outside, showing a flaky texture. Inside, there are two visible layers: a bottom layer of browned ground meat with a slightly crumbly texture, and a top layer of melted bright yellow cheese that looks gooey and soft, oozing slightly out of the pastry. Small bits of green herbs are scattered lightly on the plate’s edge, while the background features a blurred white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these taco pockets?

Yes, you can freeze the assembled pockets before baking. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Bake from frozen, adding extra time to the baking process.