Loaded Cheesy Pocket Tacos (Printer-Friendly)
Golden baked pockets filled with seasoned beef, creamy salsa mix, and sharp cheddar for a savory flavorful bite.
# What You’ll Need:
→ Meat
01 -
1 pound ground beef
→ Seasonings
02 -
1 packet taco seasoning mix
03 -
120 milliliters water (approx. 1/2 cup)
→ Dairy
04 -
115 grams cream cheese, softened (approx. 4 ounces)
05 -
120 grams shredded sharp cheddar cheese (approx. 1 cup)
06 -
30 grams unsalted butter, melted (approx. 2 tablespoons)
→ Produce & Salsa
07 -
120 milliliters chunky salsa (approx. 1/2 cup)
→ Bakery
08 -
8 soft flour tortillas, 6-8 inch diameter
→ Optional Toppings
09 -
Shredded lettuce
10 -
Sour cream
11 -
Sliced olives
12 -
Additional salsa
13 -
Extra shredded cheddar cheese
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula until no pink remains. Drain excess grease.
02 -
Sprinkle taco seasoning over the cooked beef. Add water according to seasoning packet instructions and simmer until thickened and most liquid evaporates.
03 -
In a bowl, beat softened cream cheese until smooth and fluffy. Gradually mix in salsa until fully incorporated and creamy.
04 -
Preheat oven to 350°F (175°C). Lay tortillas flat and spread a generous spoonful of cream cheese mixture in the center. Top with a scoop of seasoned beef and a handful of shredded cheddar cheese. Fold sides over filling and roll tightly to form sealed pockets.
05 -
Place assembled pockets seam side down on a greased baking sheet. Brush tops lightly with melted butter. Bake for 15 minutes or until tortillas are golden and crisp.
06 -
Allow pockets to cool slightly to set cheese. Serve with optional toppings such as shredded lettuce, sour cream, extra salsa, sliced olives, and additional shredded cheddar cheese.
# Helpful Hints:
01 -
Warm tortillas slightly before folding to prevent tearing.
02 -
Let pockets cool briefly after baking so cheese fills settle.
03 -
Use freshly shredded cheese for optimal melt and flavor.
04 -
These pockets store well in the refrigerator up to 3 days and can be frozen wrapped tightly in foil.