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Loaded Cheesy Pocket Tacos

Delicious pocket tacos filled with seasoned beef and a creamy, cheesy mixture, all wrapped in a crispy golden shell.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pocket tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 packet taco seasoning
  • ½ cup salsa
  • 8 ounces cream cheese, softened Make sure cream cheese is softened for best results.
  • 1 cup cheddar cheese, shredded
  • 12 6-inch flour tortillas
  • 2 tablespoons melted butter For brushing on top.
Optional Toppings
  • sour cream Optional
  • extra salsa Optional
  • sliced green onions Optional
  • shredded lettuce Optional
  • olives Optional
  • more cheese Optional

Method
 

Preparation
  1. Set a large skillet over medium heat and crumble the ground beef straight into the pan. Cook until no pink remains, about 7-8 minutes. Drain excess grease.
  2. Stir in taco seasoning and suggested water amount from the packet. Simmer for a few minutes until thickened.
  3. In a mixing bowl, beat softened cream cheese until smooth. Fold in salsa gradually until combined.
Assembly
  1. Lay tortillas on a clean surface, spoon a dollop of the cream cheese mixture in the center, followed by seasoned beef and shredded cheddar.
  2. Fold tortilla over filling, tucking edges in and pressing gently to seal.
Baking
  1. Preheat oven to 350°F. Lightly grease a baking sheet and arrange folded tacos seam-side down.
  2. Brush tops with melted butter and bake for 15 minutes or until golden brown.
Serving
  1. Remove from oven, let cool briefly, and add toppings as desired.

Notes

For best results, let cream cheese soften before mixing. Avoid overstuffing tortillas to prevent them from opening during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.