My neighbor old lady made this once and I couldn’t stop eating it.

Prepare the Filling:

Cook the ground beef or chicken in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat.
Add taco seasoning and water (according to the package instructions) and cook until the meat is fully seasoned and saucy.
Prepare Taco Pockets/Shells:

If you're using soft tortillas, heat them in a pan or microwave until warm and pliable.
If you're making cheesy taco pockets, melt some shredded cheese on a baking sheet and let it harden to create a cheesy shell.
Assemble the Loaded Cheesy Pocket Tacos:

Layer a spread of refried beans (if using) on the taco shell or pocket.
Add a generous portion of the cooked meat.
Sprinkle a good amount of shredded cheese over the meat and melt it slightly in the oven or on a hot pan to make it ooze.
Top with fresh ingredients like lettuce, tomatoes, onions, and jalapeños.
Drizzle with sour cream, guacamole, and salsa.
Serve:

Garnish with fresh cilantro and enjoy your loaded cheesy pocket tacos!
This is a customizable recipe, so feel free to load your tacos with other ingredients like olives, shredded carrots, or even a fried egg for extra indulgence!