We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

loaded cheesy pocket keto tacos
loaded cheesy pocket keto tacos

loaded cheesy pocket keto tacos
loaded cheesy pocket keto tacos
Source
Ingredients:
1
Servings
  • 4
    item
     low-carb tortillas or wraps
  • 480
    ml
     shredded mozzarella cheese
  • 240
    ml
     shredded cheddar cheese
  • 1
    lb
     ground beef or turkey
  • 1
    item
     packet taco seasoning (low-carb)
  • 120
    ml
     diced onion
  • 120
    ml
     diced bell peppers
  • 60
    ml
     diced tomatoes (optional)
  • 60
    ml
     chopped cilantro (optional)
  • 1
    item
     salt and pepper to taste
loaded cheesy pocket keto tacos
Instructions:
  1. Prepare the Filling: In a skillet, cook the ground beef or turkey over medium heat until browned.
  2. Add the diced onion and bell peppers to the skillet and cook until softened.
  3. Stir in the taco seasoning and cook for another minute. Remove from heat and set aside.
  4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  5. Place a handful of shredded mozzarella cheese in the center of each tortilla.
  6. Spoon the cooked filling on top of the cheese, then sprinkle with shredded cheddar cheese.
  7. Fold the edges of the tortillas over the filling to create pockets, pressing firmly to seal the edges.
  8. Place the cheese pockets on the prepared baking sheet.
  9. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the edges are golden and crispy.
  10. Remove from the oven and let the cheese pockets cool for a few minutes before serving.
  11. Garnish with diced tomatoes and chopped cilantro if desired.
  12. Serve with your favorite keto-friendly toppings and enjoy!
  • 4
    item
     low-carb tortillas or wraps
  • 480
    ml
     shredded mozzarella cheese
  • 240
    ml
     shredded cheddar cheese
  • 1
    lb
     ground beef or turkey
  • 1
    item
     packet taco seasoning (low-carb)
  • 120
    ml
     diced onion
  • 120
    ml
     diced bell peppers
  • 60
    ml
     diced tomatoes (optional)
  • 60
    ml
     chopped cilantro (optional)
  • 1
    item
     salt and pepper to taste
1
Servings
0

Prepare the Filling: In a skillet, cook the ground beef or turkey over medium heat until browned.

Add the diced onion and bell peppers to the skillet and cook until softened.

Stir in the taco seasoning and cook for another minute. Remove from heat and set aside.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place a handful of shredded mozzarella cheese in the center of each tortilla.

Spoon the cooked filling on top of the cheese, then sprinkle with shredded cheddar cheese.

Fold the edges of the tortillas over the filling to create pockets, pressing firmly to seal the edges.

Place the cheese pockets on the prepared baking sheet.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the edges are golden and crispy.

Remove from the oven and let the cheese pockets cool for a few minutes before serving.

Garnish with diced tomatoes and chopped cilantro if desired.

Serve with your favorite keto-friendly toppings and enjoy!

Contact About
Privacy Policy Terms of Service Sitemap