Loaded Cheesy Pocket Tacos (Printer-Friendly)
Tortillas stuffed with seasoned beef, creamy cheese, baked to crispy golden pockets, perfect for quick snacks or family dinners.
# What You'll Need:
→ Meat
01 -
1 pound ground beef
→ Seasoning and Sauces
02 -
1 packet taco seasoning
03 -
120 ml chunky salsa (½ cup)
→ Dairy
04 -
113 grams cream cheese, softened (4 ounces)
05 -
100 grams shredded sharp cheddar cheese (about 1 cup)
06 -
28 grams melted butter (2 tablespoons)
→ Bakery
07 -
8 soft flour tortillas (6-inch size)
→ Optional Toppings
08 -
Chopped lettuce
09 -
Sour cream
10 -
Sliced olives
11 -
Extra salsa
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat and cook the ground beef, breaking it up evenly, until no pink remains. Drain excess grease thoroughly to avoid an oily filling. Sprinkle on taco seasoning and add water as directed on the seasoning packet. Simmer until the mixture thickens and most liquid evaporates.
02 -
Beat the softened cream cheese until smooth and fluffy. Gradually mix in half a cup of chunky salsa until the mixture is creamy and uniform in texture.
03 -
Preheat the oven to 350°F (175°C). Lay a tortilla flat and spread approximately 2 tablespoons of the cream cheese mixture in the center. Top with about 2 tablespoons of the seasoned beef, then sprinkle 2 tablespoons of shredded cheddar over the filling. Fold the sides over and roll up tightly to secure the filling inside.
04 -
Arrange the filled pockets seam side down on a greased baking sheet. Lightly brush the tops with melted butter for a golden crust. Bake for 15 minutes or until the tortillas are crisp and golden brown.
05 -
Allow the tacos to cool for a few minutes to set the cheese. Serve with optional toppings such as sour cream, extra salsa, lettuce, and sliced olives for customization.
# Extra Suggestions:
01 -
Warm tortillas slightly before assembling to prevent tearing during folding.
02 -
Use freshly shredded cheese for the best melt and flavor.
03 -
Avoid overfilling tortillas to prevent bursting during baking.