Loaded Cheesy Pocket Tacos (Printer-Friendly)
Warm tortillas filled with seasoned beef, creamy salsa blend, and shredded cheddar baked to golden crisp.
# What You’ll Need:
→ Meat
01 -
1 pound ground beef
→ Seasoning
02 -
1 packet taco seasoning mix
03 -
2/3 cup water
→ Dairy
04 -
113 grams (4 ounces) cream cheese, softened
05 -
1 cup shredded sharp cheddar cheese
06 -
2 tablespoons unsalted butter, melted
→ Produce & Condiments
07 -
120 ml (1/2 cup) chunky salsa
08 -
6 soft flour tortillas (approximately 25 cm/10 inches diameter)
# Steps to Make This:
01 -
In a large skillet over medium-high heat, cook ground beef until no pink remains, breaking it apart for even cooking. Drain excess grease.
02 -
Sprinkle taco seasoning over beef and add water as per seasoning packet instructions. Simmer until mixture thickens and most liquid evaporates.
03 -
Beat softened cream cheese until smooth. Gradually fold in salsa until creamy and uniform in texture.
04 -
Preheat oven to 350°F (175°C). Lay tortillas flat, spread cream cheese mixture in the center, add seasoned beef, then top with shredded cheddar. Fold sides over filling and roll tightly to form pockets.
05 -
Place filled pockets seam-side down on a greased baking sheet. Brush tops lightly with melted butter. Bake 15 minutes or until golden and crisp.
06 -
Allow pockets to cool slightly for cheese to set. Serve with optional toppings such as sour cream, extra salsa, lettuce, or olives.
# Additional Notes:
01 -
Warm tortillas before assembling to prevent tearing.
02 -
Use freshly shredded cheese for optimal melt and flavor.
03 -
Let pockets cool on a wire rack to maintain crispness.
04 -
These pockets can be frozen; wrap individually in foil before freezing.