Loaded Cheesy Pocket Tacos (Print Format)
Tortillas filled with beef, creamy cheese, salsa, and cheddar, baked for a satisfying, melty meal.
# Ingredients:
→ Beef Mixture
01 -
1 pound ground beef
02 -
1 packet taco seasoning
03 -
1/2 cup salsa
→ Cream Cheese Mixture
04 -
8 oz cream cheese, softened
05 -
1/2 cup salsa
→ Other Ingredients
06 -
12 6-inch tortillas
07 -
1 cup shredded cheddar cheese
08 -
2 tbsp melted butter
→ Optional Toppings
09 -
Lettuce
10 -
Sour cream
11 -
Extra salsa
12 -
Sliced olives
13 -
Extra shredded cheese
# Steps:
01 -
Crumble ground beef into a skillet over medium-high heat and cook until browned, about 10 minutes. Drain excess grease. Add taco seasoning and water as directed on the packet, then simmer until the mixture thickens.
02 -
In a bowl, beat the softened cream cheese until smooth, then mix in 1/2 cup salsa until creamy and uniform.
03 -
Preheat your oven to 350°F (175°C). Lay a tortilla flat, spread a generous spoonful of the cream cheese mixture in the center, add a spoonful of the seasoned beef, then sprinkle with shredded cheddar cheese. Fold the tortilla to create a pocket.
04 -
Place the assembled pockets seam-side down on a greased baking tray. Brush the tops with melted butter, then bake for 15 minutes or until golden brown.
05 -
Let the taco pockets cool slightly before serving. Offer optional toppings like sour cream, guacamole, extra salsa, lettuce, sliced olives, or additional shredded cheese for dipping and garnish.