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Loaded Baked Cheesy Ground Beef Pocket Tacos

Two golden-brown cheesy pocket tacos on a white plate, one cut open revealing melted cheese and seasoned ground beef filling.
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Make these Loaded Baked Cheesy Pocket Tacos for a satisfying, handheld weeknight dinner. Seasoned ground beef and a creamy cheese blend bake inside tortillas until golden and crisp.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess grease.
  3. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, or until the liquid has mostly evaporated. Remove from heat.
  4. In a small bowl, mix the softened cream cheese, salsa, and 1/2 cup of the cheddar cheese until smooth and combined.
  5. Spread the cream cheese mixture evenly over 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 Monterey Jack cheese over the beef filling. Fold the tortilla in half to create a pocket shape. Press the edges gently to seal.
  8. Place the folded pockets seam-side down on the prepared baking sheet. Brush the tops lightly with water or melted butter for better browning.
  9. Bake for 12 to 15 minutes, or until the tortillas are golden brown and crisp.
  10. Remove from the oven, sprinkle the remaining 1/2 cup of cheddar cheese over the tops, and return to the oven for 2 to 3 minutes, just until the cheese melts.
  11. Serve immediately with your favorite taco toppings.

Notes

  • For extra crispiness, you can air fry these pockets at 375 degrees Fahrenheit for 6 to 8 minutes, flipping halfway through.
  • You can substitute the ground beef with ground turkey or shredded cooked chicken for variety.
  • If you do not have cream cheese, use 1/2 cup of sour cream mixed with 2 tablespoons of mayonnaise for a creamy binder.

Nutrition

Find it online: https://kingscook.com/cheesy-pocket-tacos-recipe-baked-crispy/