Cook the beef: In a skillet over medium heat, cook the ground beef with diced onions, garlic powder, chili powder, salt, and pepper until browned. Drain excess fat.
Assemble the pockets: Lay a tortilla flat, add a few tablespoons of the beef mixture and a generous sprinkle of shredded cheese. Fold the tortilla into a half-moon or pocket shape.
Cook the pockets: Heat a non-stick skillet over medium heat. Cook each pocket 2–3 minutes per side until golden brown and the cheese melts.
Serve: Top with sour cream, guacamole, salsa, or any favorite toppings. Serve hot.
Tips:
For extra crispiness, brush the outside lightly with oil or butter before cooking.
Customize with beans, corn, or peppers inside the pockets.
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These loaded cheesy pocket tacos are quick, cheesy, and perfect for snacks, lunches, or family dinners.
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