LOADED CHEESY POCKET TACOS
These crispy, cheesy pocket tacos are packed with seasoned ground beef, creamy salsa cheese, and melted cheddar, then baked until golden and delicious. Perfect for an easy family dinner or a fun party snack!
INGREDIENTS
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup salsa
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 12 small 6-inch flour tortillas
- 2 tablespoons butter, melted
Optional Toppings
- Sour cream
- Salsa
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Chopped green onions
- Extra shredded cheese
INSTRUCTIONS
- Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
- In a large skillet over medium heat, cook the ground beef, breaking it apart as it cooks. Continue until fully browned, then drain any excess grease.
- Add the taco seasoning and the amount of water recommended on the seasoning packet. Stir well and simmer for a few minutes until the beef is flavorful and the sauce has thickened.
- In a mixing bowl, beat the softened cream cheese until smooth. Add the salsa and mix until creamy and well combined.
- Place one tortilla on a clean surface. Spread a spoonful of the cream cheese and salsa mixture in the center.
- Add a spoonful of seasoned ground beef on top, then sprinkle with shredded cheddar cheese.
- Fold the tortilla around the filling, burrito-style, tucking in the sides to create a sealed pocket.
- Place the filled tortillas seam-side down on the prepared baking sheet.
- Brush the tops lightly with melted butter.
- Bake for about 15 minutes, or until the tortillas are golden and crispy and the cheese is melted.
- Remove from the oven and top with your favorite toppings. Serve warm with extra salsa or sour cream for dipping!
Tip: Don’t overfill the tortillas, or they may be difficult to seal. For extra crispy pockets, brush them generously with melted butter before baking.