Loaded Cheesy Pocket Tacos
Ingredients
- 1 packet taco seasoning
- 1 pound ground beef halal
- 1/2 cup salsa
- 8 oz cream cheese softened
- 2 tbsp melted butter
- 1 cup shredded cheddar cheese
- 12 6- inch tortillas flour tortillas work best
- Substitution Tip: You can use ground chicken or turkey instead of beef. Swap salsa for enchilada sauce for a saucier filling.
Instructions
Cook the Beef
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Stir in taco seasoning and salsa. Simmer for 2–3 minutes until thickened. Set aside to cool slightly.
Make the Filling
- In a large bowl, mix the softened cream cheese and shredded cheddar. Stir in the beef mixture until well combined.
Fill the Tortillas
- Preheat oven to 375°F (190°C). Spoon about 2–3 tablespoons of filling onto one half of each tortilla. Fold over and press edges to seal.
- Tip: Use a fork to crimp the edges for a tighter seal.
Brush and Bake
- Place tacos on a parchment-lined baking sheet. Brush tops with melted butter.
- Bake for 12–15 minutes or until golden brown and crisp.
Serve
- Let cool slightly and serve with salsa, sour cream, or guacamole for dipping.
Notes
- Seal Well: Prevent leaking by pressing the edges of the tortilla firmly.
- Add Veggies: Finely chopped peppers or corn are great additions.
- Get Crispy: A light brush of butter helps the tortillas turn golden and crisp.
- Make it Spicy: Add chopped jalapeños or a dash of hot sauce.