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Loaded Cheesy Pocket Tacos

Close-up of two halves of cheesy pocket tacos stacked, showing ground beef and melted yellow and white cheese.

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Make these loaded cheesy pocket tacos for a quick, satisfying weeknight dinner. They feature seasoned ground beef and melted cheese sealed inside crispy tortillas.

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

  1. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Stir in taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until liquid reduces. Remove from heat.
  3. In a bowl, mix the cooked beef, salsa, softened cream cheese, and 1/2 cup of the shredded cheddar cheese.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Spoon about 1/4 cup of the beef and cheese mixture onto the center of each tortilla.
  6. Fold the tortilla in half to create a pocket shape. Press the edges firmly to seal.
  7. Lightly spray the outside of the sealed pockets with cooking spray.
  8. 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.
  9. 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.
  10. 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.

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