Loaded Taco Cheesy Pockets (Printable Version)
Golden, crispy pockets packed with seasoned beef, creamy cheese, and tangy salsa for a satisfying meal.
# Ingredients:
→ Seasoning
01 -
1 packet taco seasoning
→ Meat
02 -
454 grams ground beef, cooked and drained
→ Cheese Mixture
03 -
227 grams cream cheese, softened
04 -
120 milliliters salsa
05 -
113 grams shredded cheddar cheese
→ Baking
06 -
28 grams melted butter
→ Wrap
07 -
12 (15 cm) tortillas
# Steps:
01 -
Set oven temperature to 175°C. Lightly coat a baking tray with non-stick spray and set aside.
02 -
Over medium heat, crumble and cook ground beef until browned. Drain excess fat.
03 -
Incorporate taco seasoning into cooked beef per package instructions, stirring thoroughly.
04 -
Beat softened cream cheese until smooth. Blend in salsa until uniformly combined.
05 -
Lay a tortilla flat. Spoon cream cheese and salsa mixture in the center. Add seasoned beef over cheese blend, then sprinkle shredded cheddar. Fold sides inward and roll up tightly.
06 -
Place rolled tortillas seam-side down on baking tray. Brush tops with melted butter. Bake for 15 minutes until golden and cheese is melted.
07 -
Cool slightly before serving. Optionally garnish with lettuce, extra salsa, sour cream, olives, or additional shredded cheese. Serve warm.
# Notes:
01 -
Best served hot with cheese melted and tortillas crisp. Store cooled pockets in airtight container refrigerated up to 3 days. Reheat in oven at 175°C for 10 minutes; avoid microwaving to maintain texture.
02 -
For variation, substitute ground beef with turkey, chicken, or plant-based protein. Enhance heat with jalapeños or hot sauce. Customize toppings to taste.
03 -
Allow cream cheese to reach room temperature before mixing for optimal smoothness.