Loaded Cheesy Pocket Tacos (Ready-to-Print Version)
Cheesy beef-filled tortillas baked until golden, with a creamy salsa cheese layer and crispy, buttery finish.
# What You’ll Need:
→ Main Ingredients
01 -
1 pound lean ground beef
02 -
1 packet taco seasoning (about 1 ounce or 28 grams)
03 -
4 ounces cream cheese, softened
04 -
1/2 cup thick chunky salsa
05 -
8 flour tortillas, 6-inch diameter
06 -
1 cup shredded sharp Cheddar cheese
07 -
2 tablespoons unsalted butter, melted
08 -
Nonstick cooking spray
# Step-by-Step Guide:
01 -
Heat a skillet over medium heat. Add ground beef and cook, breaking into small pieces, until browned and no longer pink. Drain excess fat to ensure a crisp filling.
02 -
Sprinkle taco seasoning over the beef. Add 1/3 cup water as directed on the packet and stir. Simmer for 2–3 minutes, allowing the beef to absorb the flavors.
03 -
In a medium bowl, beat softened cream cheese until smooth. Gradually add salsa, mixing until creamy and evenly combined.
04 -
Lay each tortilla on a clean surface. Spread 1 tablespoon cream cheese mixture in the center, add a layer of seasoned beef, then sprinkle with 2 tablespoons shredded Cheddar cheese.
05 -
Fold each tortilla tightly around the filling, tucking in the sides and rolling similar to a burrito so the filling is sealed.
06 -
Preheat oven to 350°F (175°C). Lightly coat a baking tray with cooking spray. Arrange pockets seam-side down and brush tops with melted butter.
07 -
Place tray in oven and bake for 15 minutes or until tortillas are crisp and golden. Allow to cool for 5 minutes before serving.
# Handy Tips:
01 -
For best texture, serve immediately or reheat using a toaster oven or skillet to maintain crispiness. These can be assembled ahead for convenience and bake just before serving.
02 -
To prevent soggy tortillas, do not overload pockets, and consider lightly toasting tortillas before filling.
03 -
Swap ground beef for seasoned beans or plant-based protein for a vegetarian variation.