Taco pocket stuffed with cheese

Cheesy Loaded Pocket Tacos are a delicious blend of traditional Mexican and American flavors, combining the best of both worlds into one mouth-watering treat. These tacos are an irresistible take on the classic taco, where every ingredient is carefully chosen to create the perfect harmony of taste and texture. It’s a great quick meal when you’re on the go. In my house we always take the kids to the sport, to the sport, to a school reunion, to a church group or to a friend’s house. So I love meals like these! I can get them on top and keep them snug. When the kids are ready, they grab and we leave. I can’t lie to you, I actually thought of something like this a long time ago, but for some reason I thought it would be a lot of work. *ingredients °1 packet of taco seasoning °1 lb. minced meat °Half a cup of sauce °8 ounces soft cream cheese °2 tablespoons of melted butter °1 cup grated cheddar cheese °12 tortillas measuring 6 inches *How to make Minced meat is crumbled in a skillet and cooked through Drain fat from the skillet

Written by carmen waller

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Today, I’m thrilled to share a story that blends nostalgia with a dash of Tex-Mex flair, all from my cozy Midwest kitchen. Picture this: a quaint gathering where our community first fell in love with nachos, thanks to a kind-hearted traveler from Texas. Since then, this delightful snack has become a staple in our homes, celebrated for its heartwarming ability to bring folks together, whether for casual get-togethers, spirited game days, or as a comfort-food feast. And why, you might wonder, should you consider making a batch of baked nachos in a tin foil tray? Well, my dears, it’s as straightforward as can be, requires minimal cleanup, and offers endless creativity with toppings. Plus, preparing them in a tin foil tray means they’re perfectly portable for sharing with neighbors or bringing joy to community events. Nachos, in essence, are like a warm embrace, meant to be enjoyed and shared in good company. To complement these scrumptious nachos, I suggest pairing them with a refreshing homemade coleslaw or a bright garden salad—dressings on the side, of course. And for those occasions that call for a little extra something, lay out bowls of salsa, guacamole, and sour cream. Cap off the meal with a slice of apple pie, a sweet nod to our beloved community potlucks. Tin-Foil-Packet Nachos Recipe Servings: 4-6 Ingredients: HomeMy man loves this dish and now I can make it in the oven! My man loves this dish and now I can make it in the oven! Ingredients: 1 large bag of tortilla chips 2 cups shredded sharp cheddar cheese (or a blend of Monterey Jack and Colby) 1 (15-ounce) can black beans, rinsed and drained 1 ripe tomato, diced 1 small red onion, finely chopped 1 jalapeño, thinly sliced (seeded for less heat) 1/2 cup sliced black olives 1/2 cup sweet corn (fresh, frozen, or canned) 1 cup cooked, shredded chicken or ground beef (optional) Chopped cilantro for garnish Salt and pepper to taste Directions: Preheat your oven to 375°F, cozying up the kitchen for the arrival of good company. Spread tortilla chips in a large tin foil tray, forming the base of this edible art. Sprinkle half the cheese over the chips, followed by an even layer of black beans, tomato, red onion, jalapeño, olives, and corn. Add chicken or beef if using. Top with the remaining cheese, and season with salt and pepper. Bake for 10-15 minutes, until the cheese is golden and bubbly. Let cool briefly, then garnish with cilantro. Variations & Tips: Feel free to add any fresh veggies you have, like bell peppers or zucchini. A sprinkle of taco seasoning on the cheese adds an extra kick. Choose sturdy tortilla chips that can support your generous toppings. Gather your loved ones, serve these nachos fresh and hot, and revel in the shared joy and comfort they bring. It’s a treat that tastes of laughter, camaraderie, and the simple pleasure of good food and good company. Enjoy, my dears!

MILK BRIOCHE – Best Fluffy like cloud and super soft