Loaded Cheesy Pocket Tacos Recipe

Introduction

Loaded Cheesy Pocket Tacos are a fun and flavorful twist on classic tacos. These crispy, cheese-filled pockets combine seasoned beef, creamy salsa-infused cream cheese, and melted cheddar for a satisfying handheld meal everyone will love.

Ingredients

• 1 packet taco seasoning
• 1 pound ground beef
• ½ cup salsa
• 8 ounces cream cheese, softened
• 2 tbsp melted butter
• 1 cup shredded Cheddar cheese
• 12 6-inch tortillas

Instructions

1. Step 1: Heat a skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned. Drain any excess grease from the skillet.
2. Step 2: Stir in the taco seasoning according to the packet’s instructions, mixing thoroughly to coat the beef evenly.
3. Step 3: In a separate bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Blend in the salsa until the mixture is uniform.
4. Step 4: Lay a tortilla flat and spread a portion of the cream cheese mixture in the center. Top with a spoonful of the seasoned beef, then sprinkle a generous amount of shredded Cheddar cheese over the beef.
5. Step 5: Fold the tortilla over the filling, burrito-style, to create a tight pocket.
6. Step 6: Preheat the oven to 350°F (175°C). Spray a baking tray with cooking spray and arrange the filled tortillas on the tray. Brush the tops with melted butter to help them turn golden brown.
7. Step 7: Bake for about 15 minutes, or until the tortillas are golden and crispy. Serve warm.

Tips & Variations

• Use flour tortillas for a softer pocket or corn tortillas for a more authentic texture.
• Add diced jalapeños or hot sauce to the cream cheese mixture for extra heat.
• Swap ground beef for shredded chicken or turkey for a lighter version.
• Try melting pepper jack cheese in place of cheddar for a spicy twist.
• Brush the pockets with olive oil instead of butter for a dairy-free option.

Storage

Store leftover pocket tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispiness, or microwave briefly if short on time, though they may become softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the pocket tacos and store them in the fridge before baking. Bake just before serving for best results.

What can I use instead of cream cheese?

You can substitute cream cheese with ricotta or a thick sour cream to keep the creamy texture, though the flavor and consistency may vary slightly.

Loaded Cheesy Pocket Tacos Recipe

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★★★★★

4.6 from 127 reviews

These Loaded Cheesy Pocket Tacos are a delicious and satisfying meal featuring seasoned ground beef, creamy salsa-infused cream cheese, and melted Cheddar cheese all wrapped in warm tortillas and baked until golden and crispy. Perfect for a fun family dinner or casual get-together.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 pocket tacos 1x
• Category: Lunch
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 1 pound ground beef
• 1 packet taco seasoning

Cheese Mixture

• 8 ounces cream cheese, softened
• ½ cup salsa
• 1 cup shredded Cheddar cheese

Other Ingredients

• 12 6-inch tortillas
• 2 tbsp melted butter

Instructions

1. Brown the Beef: Heat a skillet over medium heat. Add the ground beef, breaking it apart with a spatula as it cooks until fully browned. Drain any excess grease from the skillet to prevent sogginess.
2. Season the Beef: Stir in the taco seasoning according to the packet’s instructions, mixing thoroughly to evenly coat the beef with flavor.
3. Prepare Cream Cheese Mixture: In a separate bowl, use a hand mixer or whisk to beat the cream cheese until smooth. Then blend in the salsa until the mixture is uniform and creamy.
4. Assemble the Tacos: Lay one tortilla flat and spread a portion of the cream cheese mixture in the center. Add a spoonful of the seasoned beef on top, then generously sprinkle shredded Cheddar cheese over the beef.
5. Form the Pocket: Fold the tortilla over the filling like a burrito, making sure to create a tight, sealed pocket to hold all the ingredients.
6. Prep for Baking: Preheat the oven to 350°F (175°C). Lightly spray a baking tray with cooking spray and arrange the filled tortillas seam side down. Brush the tops of the pockets with melted butter to help them crisp and develop a golden-brown color.
7. Bake: Place the baking tray in the preheated oven and bake for about 15 minutes, or until the tortillas turn golden and crispy, and the cheese inside has melted beautifully.

Notes

• You can substitute ground turkey or chicken for a leaner option.
• If preferred, use low-fat cream cheese to reduce fat content.
• For extra crispiness, broil the pockets for 1-2 minutes at the end of baking, watching carefully to prevent burning.
• Serve with sour cream, guacamole, or extra salsa on the side for added flavor.
• Leftover pocket tacos can be refrigerated for up to 3 days and reheated in the oven or air fryer for best texture.

Keywords: loaded pocket tacos, cheesy tacos, baked tacos, ground beef tacos, cream cheese tacos