Loaded Cheesy Pocket Tacos (Print Version)
Crispy baked pockets filled with savory beef, creamy cheese, and zesty salsa. Great for busy weeknights.
# What You'll Need:
→ Meat
01 -
1 pound lean ground beef
→ Seasonings
02 -
1 packet taco seasoning
03 -
2 tablespoons water
→ Dairy
04 -
4 ounces cream cheese, softened
05 -
1 cup shredded sharp cheddar cheese
06 -
2 tablespoons unsalted butter, melted
→ Produce
07 -
½ cup chunky salsa
→ Bakery
08 -
8 six-inch flour tortillas
# Steps to Follow:
01 -
Heat a skillet over medium heat and add the ground beef. Cook while breaking apart until fully browned and no longer pink. Drain excess fat.
02 -
Sprinkle taco seasoning over the beef, add 2 tablespoons water, and stir well. Simmer gently to absorb flavors.
03 -
In a bowl, beat softened cream cheese until smooth. Gradually mix in salsa until uniformly creamy.
04 -
Lay a tortilla flat. Spread about 2 tablespoons cream cheese mixture in the center, layer with seasoned beef, then sprinkle with shredded cheddar cheese.
05 -
Fold tortillas tightly like a burrito, tucking edges to seal the filling inside.
06 -
Preheat oven to 350°F. Lightly grease a baking sheet. Arrange filled tortillas seam-side down and brush tops with melted butter.
07 -
Bake for 15 minutes or until tortillas are golden brown and crisp. Allow to rest briefly before serving.
# Additional Notes:
01 -
For best results, toast tortillas briefly before assembling to avoid sogginess.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days.
03 -
Reheat in a toaster oven or skillet to maintain crisp texture.