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1.3M views · 12K reactions | I'm never making Tacos any other way | I'm never making tacos any other way | By Robyn Q | Oh my gosh. They look awesome. Alright? I got my tortillas cut into nice, thin strips, alright? So, I'm just going to get those strips right out of the bag I have a large muffin tin and I have sprayed it with some cooking spray. Alright, so we're just going to take those tortilla strips and I am just going to fan them around in my muffin tin. Just having it kind of overhang a little bit on the sides and you could use corn tortillas if you want to too for the I just like how flexible the flour tortillas are. I feel like they're a little bit easier to work with and these are the taco-sized tortillas and they work really well for this but I wanted a little bit bigger one so I'd have more stuff in it. So, I chose the bigger muffin tin. Okay. Next step, I'm putting some cheese in and you can use any type you want. So, I'm just going to add a little bit in the bottom of each of these little cups. Yeah, just enough to kind of cover the bottom. Alright, guys. I have some taco meat and I'm just going to use my ice cream scoop to just scoop that in. How easy is that? And you could just use regular hamburger. You don't have to use the taco seasoning if you don't want to but I love that flavor and you can mix it up with chicken if you want to. I've just got some sour cream and I'm just going to squeeze a dollop of sour cream and I think that's kind of fun for a little surprise when they bite into it. Just a little bit on the top of each one of these. Oh yeah, the delicious. Next up, I have some diced green chilies that I drained and I'm just going to add a little bit on top of the sour cream because I love the flavor that diced cream chilies gives to this dish. Okay. Two more. So, how fast is this? Hey, guys. I think we need some more cheese. Perfect. Okay. Can't have too much cheese, right? Yeah. And you guys have to tell me what kind of cheese is your favorite kind to have when you're making a taco breast and I'm just going to fold all of these little flaps over just so they come together. And then I'm actually going to brush it with just a little bit of oil. So just a tiny bit on it. There we go. Just kind of press down and don't worry if it pops up a little bit because we're actually going to put something on top of it so that you won't even have to worry about that. That sheet pan right on top. So, 375 degrees for about 20 minutes or until they're nice and crispy. Alright, our taco pocket is done and I'm so excited about trying these. Okay, guys. So, I'm going to flip this over. I've let it cool a little bit. Okay. Are we ready? Oh my gosh. They look awesome. Look at those guys. Aren't those so cool? Oh my gosh. I can't wait to try one. We gotta see what this looks like inside. Feel how crispy that is? Can you hear it? Oh yeah. Oh yeah. Oh my gosh. That looks so good. Okay guys. Look at that. Oh. That looks delicious. Okay. I gotta try this. Yum. A taco pocket? Yes.

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As soon as my mom tasted it, she rushed over to get the recipe from me.