In a large skillet over medium heat, cook your ground beef with taco seasoning until browned and fully cooked. Drain any excess fat to keep your filling from getting soggy. Stir in the diced bell peppers, onions, and salsa. Let it cook for another 2–3 minutes, just until the vegetables soften and everything is coated in that savory, zesty sauce.

Remove the pan from the heat and let the filling cool slightly for a few minutes. Once it’s cooled, stir in the shredded cheddar and mozzarella (or pepper jack if you want a little spice).

Lay one tortilla flat on a clean surface. Spoon about 2–3 tablespoons of the filling mixture onto one half of the tortilla, keeping it about 1 inch from the edge. Fold the tortilla over to form a half-moon shape, pressing the edges gently to seal. Repeat this step for all tortillas until you have six stuffed taco pockets ready to cook.

Brush each taco pocket lightly with olive oil or melted butter. If you want more texture, sprinkle a touch of garlic powder or paprika over the tops before baking or pan-frying.

To Bake: Preheat your oven to 375°F (190°C). Place the pockets on a parchment-lined baking sheet and bake for 12–15 minutes, or until golden and crisp. Flip them halfway through to ensure both sides cook evenly.

To Pan-Fry: Heat a nonstick skillet over medium heat and cook each pocket for about 2–3 minutes per side, pressing gently with a spatula until the tortilla is golden and the cheese inside is melted.

To Air Fry: Set your air fryer to 375°F (190°C). Spray the basket lightly with oil and cook for 8–10 minutes, flipping halfway through.