Loaded Cheesy Pocket Tacos (Printer-Friendly Version)
Golden crispy pockets with creamy cheese and seasoned beef, ideal for speedy dinners or shareable snacks.
# Ingredients Needed:
→ Meat
01 -
1 pound 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 and Pantry
07 -
8 flour tortillas, 6-inch diameter
08 -
½ cup chunky salsa
→ Optional Toppings
09 -
Lettuce, shredded
10 -
Sour cream
11 -
Sliced olives
# Step-by-Step Directions:
01 -
In a large skillet over medium-high heat, brown the ground beef until fully cooked and no longer pink, breaking it up evenly. Drain excess grease. Sprinkle taco seasoning over the beef, add water, and simmer until thickened and most liquid has evaporated.
02 -
Beat the softened cream cheese until smooth and fluffy. Add the salsa and continue mixing until the mixture is creamy and streak-free.
03 -
Preheat the oven to 350°F. Lay each tortilla flat and spread a portion of the cream cheese mixture in the center. Add a scoop of seasoned beef, then sprinkle with shredded cheddar. Fold the sides over the filling and roll tightly to form a secure pocket.
04 -
Place the filled pockets seam-side down on a greased baking sheet. Brush the tops with melted butter. Bake for 15 minutes or until golden brown and crisp.
05 -
Allow the pockets to cool for a few minutes to let the cheese set. Serve with optional toppings like lettuce, sour cream, extra salsa, or sliced olives for customization.
# Helpful Hints:
01 -
Warm tortillas before filling to avoid tearing and ensure pliability.
02 -
Use freshly shredded cheese for optimal melt and flavor.
03 -
Do not overfill to prevent pockets from bursting during baking.
04 -
Allow pockets to cool slightly before serving so the cheese solidifies.