Sweet Loaded Cheesy Pocket Tacos
These crispy taco pockets are stuffed with seasoned beef, melted cheese, and a touch of sweet chili sauce for a delicious sweet-and-savory twist. They’re perfect for lunch, dinner, or game day.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
Filling
- 1 lb (450 g) lean ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz/28 g) taco seasoning
- ¼ cup water
- 1 tablespoon sweet chili sauce
- 1 tablespoon barbecue sauce
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Pockets
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeños
- Chopped cilantro
Instructions
- Preheat the oven to 400°F (200°C) or preheat your air fryer to 375°F (190°C).
- Cook the ground beef and onion in a large skillet over medium heat until the beef is browned. Drain any excess fat.
- Stir in the garlic and cook for 30 seconds.
- Add the taco seasoning, water, sweet chili sauce, and barbecue sauce. Simmer for 2–3 minutes until slightly thickened.
- Remove from the heat and let the filling cool for 5 minutes.
- Place about ½ cup of the filling onto one half of each tortilla. Top with the cheddar and mozzarella.
- Fold the tortilla over to form a half-moon and press the edges together. For extra security, crimp the edges with a fork.
- Brush both sides with melted butter or olive oil.
Oven Method
- Bake for 12–15 minutes, flipping halfway through, until golden and crispy.
Air Fryer Method
- Air fry for 8–10 minutes, flipping halfway through, until crisp and golden.
Nutrition (Per Pocket)
Approximate values:
- Calories: 460
- Protein: 26 g
- Carbohydrates: 28 g
- Fat: 27 g
- Fiber: 2 g
Tips
- Let the filling cool slightly before assembling to prevent soggy tortillas.
- Don’t overfill the pockets or they may burst during cooking.
- Seal the edges firmly to keep the cheese inside.
- Serve with salsa, sour cream, or guacamole for dipping.