Cheesy Taco Pockets Recipe
Introduction
Cheesy Taco Pockets are a delicious and easy-to-make snack or meal, combining seasoned ground beef, creamy salsa spread, and melted cheddar cheese all wrapped in warm tortillas. Perfect for a quick dinner or game day treat that everyone will love.
Ingredients
- 1 pound ground beef
- 1 (1 ounce packet) taco seasoning (about 2 tablespoons)
- 8 ounce cream cheese (room temperature)
- ½ cup salsa
- 1 cup shredded cheddar cheese
- 2 tablespoons butter (melted)
- 12 small flour tortillas
- Sour cream, salsa, tomatoes, etc. for garnish
Instructions
- Step 1: Cook the ground beef in a skillet over medium heat, crumbling it as it cooks. Once browned, drain excess fat.
- Step 2: Add the taco seasoning packet to the beef and follow the instructions on the packet to season the meat evenly.
- Step 3: In a medium mixing bowl, beat the cream cheese until nearly fluffy. Gradually add the salsa and blend well until smooth.
- Step 4: Lay one tortilla flat and spread a spoonful of the cream cheese and salsa mixture in the center. Spoon enough seasoned ground beef on top to cover, then sprinkle with shredded cheddar cheese.
- Step 5: Fold the tortilla like a burrito, sealing the edges. Place each pocket seam-side down on a greased baking sheet.
- Step 6: Brush the tops of the pockets with melted butter. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until golden brown. Remove and garnish with your favorite taco toppings such as sour cream, extra salsa, or diced tomatoes.
Tips & Variations
- For extra flavor, add chopped onions or bell peppers to the ground beef while cooking.
- Use pepper jack cheese instead of cheddar for a spicy kick.
- Try whole wheat or corn tortillas for a different texture and taste.
- If you prefer, freeze uncooked pockets on a baking sheet and transfer to a bag; bake from frozen, adding a few extra minutes to the cooking time.
Storage
Store leftover taco pockets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or in the microwave until heated through. To keep them crispy, reheating in the oven is recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these taco pockets ahead of time?
Yes, you can assemble the pockets and store them in the refrigerator for a few hours before baking. You can also freeze them uncooked and bake directly from frozen when ready.
What can I use instead of cream cheese?
If you don’t have cream cheese, you can substitute with sour cream or a mixture of Greek yogurt and shredded cheese, but the texture and flavor will be slightly different.
PrintCheesy Taco Pockets Recipe
Cheesy Taco Pockets are a delicious and easy-to-make savory treat featuring seasoned ground beef, creamy salsa-infused cream cheese, and melted cheddar cheese wrapped in warm flour tortillas and baked to golden perfection. These pockets are perfect for a quick meal or party snack, garnished with your favorite taco toppings like sour cream and tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pockets 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
Beef Filling
- 1 pound ground beef
- 1 (1 ounce) packet taco seasoning (about 2 tablespoons)
Cream Cheese Mixture
- 8 ounces cream cheese (room temperature)
- ½ cup salsa
Other Ingredients
- 1 cup shredded cheddar cheese
- 2 tablespoons butter (melted)
- 12 small flour tortillas
- Sour cream, salsa, tomatoes, etc. for garnish
Instructions
- Cook the Beef: In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease.
- Season the Beef: Add the taco seasoning packet to the cooked beef. Follow the seasoning packet’s instructions, which typically include adding a bit of water and simmering to coat the beef evenly.
- Prepare Cream Cheese Mixture: In a medium mixing bowl, beat the room temperature cream cheese until almost fluffy. Slowly add the salsa, blending it well into the cream cheese until smooth and combined.
- Assemble the Taco Pockets: Lay a tortilla flat and spread a spoonful of the cream cheese and salsa mixture in the center. Add a layer of seasoned ground beef over the salsa mixture, enough to cover it, then sprinkle with shredded cheddar cheese.
- Fold the Tortillas: Fold the tortilla over the filling like a burrito, ensuring the contents are sealed inside. Place the folded pockets seam side down on a greased cookie sheet.
- Brush with Butter and Bake: Brush the tops of each pocket with melted butter to promote browning. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until the tortillas are golden brown and crispy.
- Garnish and Serve: Remove the taco pockets from the oven and garnish with your choice of taco toppings such as sour cream, salsa, diced tomatoes, or cilantro. Serve warm.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For added spice, include jalapeños or hot sauce in the cream cheese mixture.
- These pockets can be prepared ahead and baked just before serving for convenience.
- Use gluten-free tortillas to make this recipe gluten-free.
- Leftover pockets can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
Keywords: taco pockets, cheesy taco pockets, ground beef recipe, baked tacos, easy Mexican recipe, party appetizers, tortilla pockets
