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- While the dough is resting, cook the ground meat in a large skillet over medium heat. Break it apart with a spoon as it cooks. Once browned, drain any excess fat.
- Add the onion and garlic to the skillet and cook for another 3-4 minutes until softened.
- Stir in the taco seasoning and water, and let it simmer for 5 minutes until the sauce thickens and the meat is fully coated. Remove from heat and set aside.
3. Assemble the Tacos:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Divide the dough into 8-10 equal pieces, and roll each piece into a small ball.
- Roll out each ball of dough into a small, flat circle about 4-5 inches in diameter.
- Place a spoonful of the seasoned meat mixture in the center of each dough circle, then top with a generous amount of shredded cheese.
- Fold the dough over the filling to create a pocket, pinching the edges tightly to seal.
- Brush the tops of the dough pockets with melted butter for extra flavor and a golden finish (optional).
4. Bake the Pocket Tacos:
- Place the filled dough pockets on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the pockets are golden brown and the cheese is melted inside.
5. Serve:
- Let the cheesy pocket tacos cool for a few minutes, then slice them open carefully.
- Serve with sour cream, salsa, guacamole, fresh cilantro, and any other toppings you like.
Tips:
- For Extra Crispiness: After baking, you can lightly pan-fry the pockets in a little oil for 2-3 minutes per side to get them extra crispy.
- Add Veggies: You can mix in sautéed peppers, corn, or beans into the filling for added texture and flavor.
- Make it Spicy: For a spicy kick, add chopped jalapeños or your favorite hot sauce to the filling.
These Loaded Cheesy Pocket Tacos are a fun twist on traditional tacos, with a warm, soft dough filled with all the tasty flavors you love. Enjoy these cheesy pockets as a great meal or snack that everyone will enjoy!
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