Step 1: Preparing the Taco Fillings

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef or chicken and cook, breaking it up with a spatula until browned.

Add the chopped onion and minced garlic. Stir occasionally for 3-4 minutes until the onions soften.

Drain any excess fat, and add the taco seasoning. For homemade seasoning, combine cumin, chili powder, paprika, onion powder, garlic powder, salt, and pepper.

Add 1/4 cup of water to create a flavorful sauce and simmer for 5 minutes.

Mix in the optional ingredients like black beans, corn, and cooked rice, then remove the skillet from heat. Set aside.

Step 2: Preparing the Cheesy Pocket Shell

In a medium saucepan, melt 1/4 cup butter and 1 tablespoon olive oil over low heat. Stir in the garlic powder and onion powder.

Gradually pour in 1/2 cup milk, stirring constantly to prevent lumps.

Add the shredded mozzarella and cheddar cheese, stirring until melted and creamy. Season with salt and pepper.

Warm the tortillas in a lightly greased skillet over medium heat, 30 seconds per side, just until soft.

Step 3: Assembling the Taco Pockets

Lay a warm tortilla on a clean surface. Spoon a generous amount of taco filling in the center.

Drizzle the cheesy sauce over the filling.

Fold the tortilla in half to create a pocket, pressing the edges gently to seal.

Grill the taco pocket in a skillet for 1-2 minutes per side until golden and crispy, ensuring the cheese inside melts perfectly.

Step 4: Serving Your Loaded Cheesy Taco Pockets

Serve the taco pockets on a plate, topped with fresh cilantro, jalapeños, a dollop of guacamole, or a squeeze of lime juice.

Optionally, drizzle with hot sauce for extra flavor and spice.