Spicy Crispy Mexican Taco Pockets

These Spicy Crispy Mexican Taco Pockets offer a quick, flavor-packed meal solution that’s perfect for busy weeknights or casual gatherings. This recipe transforms simple ingredients into delectable, crunchy pockets bursting with authentic Mexican zest, making it an ideal solution for satisfying your taco craving with a delightful textural twist.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 pockets

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Taco Filling

1 tablespoon olive oil
1 pound ground beef 80/20 recommended for flavor
1 medium yellow onion finely chopped
2 cloves garlic minced
1 packet (1.25 oz) taco seasoning mix or homemade blend chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, black pepper
1/2 cup water
1 can (15 oz) black beans rinsed and drained
1 cup frozen corn kernels thawed
1/4 cup fresh cilantro chopped, plus more for garnish

For the Crispy Pockets

12-16 small flour tortillas taco-sized, warmed slightly
1/2 cup Monterey Jack cheese shredded
1/2 cup cheddar cheese shredded

For Serving (Optional but Recommended)

sour cream or Greek yogurt
salsa
guacamole or sliced avocado
shredded lettuce
diced tomatoes
jalapeño slices

Equipment

Large skillet
Clean, dry non-stick skillet

Method

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
1 tablespoon olive oil, 1 pound ground beef
Add the chopped yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
1 medium yellow onion, 2 cloves garlic
Sprinkle the taco seasoning mix over the beef and onion mixture. Stir well to coat everything evenly. Pour in the 1/2 cup of water and bring to a simmer.
1 packet (1.25 oz) taco seasoning mix or homemade blend, 1/2 cup water
Reduce the heat to low, cover, and let the filling simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the rinsed and drained black beans and the thawed corn kernels. Cook for another 3-5 minutes until heated through. Remove from heat and stir in the chopped fresh cilantro. Taste and adjust seasoning if needed.
1 can (15 oz) black beans, 1 cup frozen corn kernels, 1/4 cup fresh cilantro
Lay out your slightly warmed flour tortillas on a clean surface. Spoon a generous portion of the taco filling onto one half of each tortilla, making sure to leave a border for sealing. Sprinkle some of the shredded Monterey Jack and cheddar cheese over the filling.
12-16 small flour tortillas, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese
Fold the other half of the tortilla over the filling to create a half-moon shape. Press the edges firmly to seal. You can use a fork to crimp the edges for extra security.
Heat a clean, dry non-stick skillet or a lightly oiled skillet over medium heat. Carefully place 2-3 taco pockets into the skillet at a time, ensuring not to overcrowd it. Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese is melted and gooey.
Remove the crispy taco pockets from the skillet and place them on a plate. Repeat the searing process with the remaining pockets. Serve immediately with your favorite toppings.

Notes

These pockets are best enjoyed fresh. Leftovers can be stored in the refrigerator for 2-3 days and reheated in an oven or skillet to maintain crispiness.