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Loaded Cheesy Pocket Tacos Recipe

Loaded Cheesy Pocket Tacos Recipe
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★★★★★

4.9 from 19 reviews

Loaded Cheesy Pocket Tacos are a quick and delicious Tex-Mex inspired meal featuring seasoned ground beef, creamy salsa-infused cream cheese, sharp cheddar, and crispy baked tortillas folded into convenient pockets. Perfect for busy weeknights or casual gatherings, these tacos are easy to customize, bake quickly, and serve with a variety of sides.

Ingredients

Scale

Filling

  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • Water as directed on taco seasoning packet
  • 4 oz cream cheese, softened
  • 1/2 cup salsa (choose your preferred heat level)
  • 1 cup sharp cheddar cheese, shredded

Assembly

  • 8–10 six-inch flour tortillas
  • 2 tablespoons melted butter

Instructions

  1. Brown the Beef: Cook the ground beef in a skillet over medium heat until no longer pink, breaking it apart as it cooks. Drain any excess grease to keep the filling from being too oily.
  2. Add Taco Seasoning: Sprinkle the taco seasoning packet over the browned beef. Add the amount of water specified on the packet, then simmer until the seasoning is fully absorbed and the beef mixture thickens.
  3. Make the Creamy Salsa Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually stir in the salsa, mixing until you get a creamy, spreadable texture that complements the seasoned beef.
  4. Assemble the Tacos: Lay each tortilla flat on a clean surface. Spread a spoonful of the cream cheese mixture in the center, then top with a generous scoop of the seasoned beef and sprinkle with shredded cheddar cheese.
  5. Fold into Pockets: Fold in the sides of the tortilla and roll tightly to form a pocket, similar to a mini burrito. Place each folded pocket seam-side down on a greased baking tray to prevent them from opening during baking.
  6. Brush with Butter & Bake: Lightly brush the melted butter on top of each taco pocket to promote browning and crispiness. Bake in a preheated oven at 350°F (175°C) for approximately 15 minutes, until the tortillas turn golden brown and crispy.
  7. Cool & Serve: Remove from the oven and let the taco pockets rest for 3–5 minutes to allow the filling to set. Serve warm with your favorite dips such as sour cream, guacamole, or queso, and side dishes like Spanish rice or a fresh salad.

Notes

  • Don’t overload the filling to prevent the tortillas from tearing or bursting during baking.
  • Use thick, chunky salsa rather than watery types to avoid soggy pockets.
  • Toast tortillas briefly in a dry skillet if they feel too soft or gummy before assembling.
  • Allow the cream cheese to fully soften to achieve the smoothest, most spreadable consistency.
  • Make ahead by assembling the pockets and refrigerating up to 1 day before baking.
  • Freeze unbaked pockets individually; bake from frozen by adding 5–7 minutes to the baking time.
  • Reheat leftovers in a toaster oven or air fryer for best texture and crispiness.

Nutrition

Keywords: Loaded Cheesy Pocket Tacos, taco pockets, baked tacos, ground beef tacos, easy Tex-Mex recipe, quick dinner, cheesy tacos

Find it online: https://ellaeatsdaily.com/loaded-cheesy-pocket-tacos-recipe/