Make these loaded cheesy pocket tacos for a quick, satisfying weeknight dinner. They feature seasoned ground beef and melted cheese sealed inside crispy tortillas.
Author:oliviarosewood
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:6 servings 1x
Category:Dinner
Method:Baking or Air Frying
Cuisine:Mexican-American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 packet (1 ounce) taco seasoning mix
1/2 cup water
1/2 cup salsa
4 ounces cream cheese, softened
1 cup shredded cheddar cheese, divided
12 small flour tortillas
Cooking spray
Instructions
Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
Stir in taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until liquid reduces. Remove from heat.
In a bowl, mix the cooked beef, salsa, softened cream cheese, and 1/2 cup of the shredded cheddar cheese.
Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
Spoon about 1/4 cup of the beef and cheese mixture onto the center of each tortilla.
Fold the tortilla in half to create a pocket shape. Press the edges firmly to seal.
Lightly spray the outside of the sealed pockets with cooking spray.
Place the pockets seam-side down on a baking sheet or in an air fryer basket. Sprinkle the tops with the remaining 1/2 cup of cheddar cheese.
Bake at 400°F (200°C) for 8 to 10 minutes, or air fry at 375°F (190°C) for 5 to 7 minutes, until the tortillas are golden brown and the cheese is melted and bubbly.
Serve immediately.
Notes
For extra crispiness, you can brush the tops of the pockets with melted butter instead of using cooking spray before baking or air frying.
You can substitute ground turkey or shredded chicken for the ground beef.
Serve these handheld taco recipe bites with sour cream, lettuce, or diced tomatoes for topping.