1. Brown the ground beef or turkey in a pan over medium heat. Remove any unnecessary fat. Toss in the taco seasoning mix and stir according to the package’s directions. Let the ingredients boil together so that the flavors may blend.

2. Heat the oven as instructed on the tortilla box. Spread out the tortillas on a plate or clean table. Fill the middle of each tortilla with the taco meat mixture.

3. Cover the taco meat with a layer of shredded cheddar cheese. On top of the cheese, sprinkle some diced tomatoes, red onion, and chopped cilantro.

4. Fold the tortilla’s long edges over the filling, then the short ends, so that you have a rectangle tortilla. The tortilla’s base is folded up to entirely enclose the contents.

5. Fold the pockets in half and place them on a baking sheet covered with parchment paper. To ensure that the pockets crisp up in the oven, spray the tops lightly with cooking spray.

6. Follow the directions on the tortilla box or until the tortillas are golden brown and crispy, then stuff them with the cheesy filling. Cool the cheesy pockets for a few minutes after taking them out of the oven. This will give the melted cheese a chance to firm up a little.

7. In a small bowl, mix sour cream and salsa to create a tangy and creamy dipping sauce for your pockets. Warm the loaded cheesy pocket tacos and serve them with sour cream and salsa for dipping