Step 2: Assemble the Pocket Tacos
Lay a tortilla flat on a clean surface. Sprinkle a small amount of shredded cheddar and mozzarella cheese in the center of the tortilla.
Spoon a portion of the ground beef mixture over the cheese.
Fold the sides of the tortilla in towards the center, then fold the bottom and top edges in to create a sealed pocket.
Repeat with the remaining tortillas, beef mixture, and cheese.
Step 3: Cook the Pocket Tacos
Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil.
Place the pocket tacos seam-side down in the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy. Work in batches if necessary, adding more oil as needed.
Remove the cooked pocket tacos from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 4: Serve
Serve the loaded cheesy pocket tacos warm, topped with shredded lettuce, diced tomatoes, sliced black olives, chopped green onions, and a dollop of sour cream.
Garnish with chopped fresh cilantro, if desired.
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