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Loaded Cheesy Pocket Tacos: Easy Weeknight Dinner

Two halves of a golden-brown baked cheesy pocket tacos, revealing a rich, seasoned ground beef and melted cheddar cheese filling.
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Make these loaded cheesy pocket tacos for a satisfying, handheld meal. Seasoned ground beef and melted cheese fill tortillas that bake to a golden crisp. This recipe offers a quick, comforting twist on taco night.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning mix
  • 1/2 cup water
  • 8 ounces cream cheese, softened
  • 1/2 cup salsa, drained
  • 1 cup shredded cheddar cheese, divided
  • 8 medium flour tortillas (burrito size)
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or coat it with cooking spray.
  2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess grease.
  3. Stir the taco seasoning mix and water into the cooked beef. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the liquid reduces. Remove from heat.
  4. In a small bowl, combine the softened cream cheese, salsa, and half of the shredded cheddar cheese. Mix until smooth.
  5. Spread a thin layer of the cream cheese mixture onto one half of each flour tortilla.
  6. Spoon about 1/4 cup of the seasoned ground beef mixture over the cream cheese layer on each tortilla.
  7. Sprinkle the remaining shredded cheddar cheese over the beef filling.
  8. Fold the empty half of the tortilla over the filling to create a half-moon shape. Press the edges firmly to seal.
  9. Place the folded pockets seam-side down on the prepared baking sheet. Lightly spray the tops of the pockets with cooking spray.
  10. Bake for 12 to 15 minutes, or until the tortillas are golden brown and the cheese inside is melted. Serve immediately.

Notes

  • For extra crispiness, you can air fry these pockets at 375 degrees Fahrenheit for 8 to 10 minutes, flipping halfway through.
  • Use your favorite type of shredded cheese, such as Monterey Jack or a Mexican blend, for a different flavor profile.
  • If you need a quick weeknight taco idea, prepare the ground beef mixture ahead of time and store it in the refrigerator for up to 3 days.

Nutrition

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