Loaded Cheesy Pocket Tacos (Print Version)
# Ingredients:
→ For the Beef Filling
01 -
1 pound ground beef (80/20 recommended for flavor)
02 -
1 packet taco seasoning (1-1.25 oz)
03 -
Water as called for on taco seasoning packet (typically 2/3 cup)
→ For the Creamy Base
04 -
8 ounces cream cheese, softened to room temperature
05 -
1/2 cup salsa (mild, medium, or hot based on preference)
→ For Assembly
06 -
12 flour tortillas (6-inch size)
07 -
1 cup shredded cheddar cheese
08 -
2 tablespoons butter, melted
→ Optional Serving Suggestions
09 -
Sour cream
10 -
Additional salsa
11 -
Guacamole
12 -
Shredded lettuce
13 -
Diced tomatoes
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a large baking sheet with cooking spray or line it with parchment paper for easier cleanup.
02 -
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon or spatula as it browns. Cook until no pink remains, about 5-7 minutes. Drain off excess fat from the pan, leaving just a small amount for flavor.
03 -
Add the taco seasoning and the amount of water specified on the packet (typically about 2/3 cup). Stir well to combine. Bring the mixture to a simmer and cook for 3-4 minutes or until most of the liquid has evaporated and you're left with a moist but not soupy meat mixture. Remove from heat and set aside.
04 -
In a medium bowl, beat the softened cream cheese with a spoon or electric mixer until smooth and creamy. Add the salsa and mix until well combined. This creamy mixture adds moisture and tanginess that perfectly complements the seasoned beef.
05 -
For easier folding, briefly warm the tortillas. You can do this by wrapping a stack of them in slightly damp paper towels and microwaving for 30 seconds, or by heating them individually in a dry skillet for a few seconds on each side.
06 -
Working with one tortilla at a time, spread about 1 tablespoon of the cream cheese mixture across the center of the tortilla. Top with approximately 2 tablespoons of the seasoned beef, spreading it in a line down the center. Sprinkle with about 1 tablespoon of shredded cheddar cheese.
07 -
To form a pocket, fold the bottom edge of the tortilla up over the filling, then fold in both sides. Continue rolling upward to form a sealed pocket. Place seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling ingredients.
08 -
Once all pockets are assembled and arranged on the baking sheet, brush the tops and sides lightly with melted butter. This will help them achieve a beautiful golden color and crispy texture during baking.
09 -
Bake in the preheated oven for 15-18 minutes, or until the pocket tacos are golden brown and crispy on the outside. The cheese inside should be fully melted.
10 -
Remove from the oven and let cool for just 2-3 minutes before serving - the filling will be very hot! Serve with optional toppings like additional salsa, sour cream, guacamole, shredded lettuce, or diced tomatoes for dipping or topping.
# Notes:
01 -
These pocket tacos are versatile - try different fillings like shredded chicken, ground turkey, or black beans for variety.
02 -
For a time-saving hack, you can prepare the beef filling up to 2 days ahead and store it in the refrigerator until you're ready to assemble.
03 -
To make these milder for kids, use mild salsa and reduce or omit the taco seasoning, substituting with just a pinch of cumin and garlic powder.
04 -
The pocket tacos freeze beautifully before baking - perfect for meal prep! Just assemble, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding about 10 minutes to the cooking time.