Easy Loaded Cheesy Pocket Tacos
Crispy, creamy, cheesy, and loaded with taco flavor, these easy pocket tacos are baked, not fried, and make a perfect family-friendly meal. Great for busy weeknights, parties, or lunchboxes!
Ingredients
For the Filling:
- 1 lb ground beef 80/20 preferred for juiciness
- 1 packet taco seasoning or homemade: chili powder, cumin, garlic powder, onion powder, salt & pepper
- 1 8 oz block cream cheese, softened
- ½ cup salsa your preferred heat level
- 1 cup shredded cheddar cheese plus extra for topping
For the Shells:
- 12 small flour tortillas 6–8 inch
- 1 tablespoon butter melted (for brushing)
Optional Toppings:
- Chopped green onions
- Sour cream
- Guacamole
- Pico de gallo
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain excess grease if needed.
- Stir in taco seasoning and ¼ cup water. Simmer for 2–3 minutes until thickened. Remove from heat and let cool slightly.
- In a bowl, mix softened cream cheese with salsa until smooth. This creamy blend adds a rich, tangy flavor.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- Spread 1–2 tbsp of the cream cheese mixture over half of a tortilla. Add 2–3 tbsp of beef, then sprinkle with cheddar.
- Fold in half and press edges to seal. Repeat with all tortillas.
- Brush tops with melted butter. For extra cheesiness, sprinkle more cheddar on top.
- Bake 10–12 minutes, flipping halfway, until golden and crisp. Press gently with a spatula if edges puff up.
- Let cool slightly before serving. Top with green onions, sour cream, guac, or pico. Perfect with rice, beans, or as a handheld meal.