Loaded Cheesy Pocket Tacos (Printer-Friendly)

Ground beef, salsa cheese, and cheddar wrapped in tortillas, baked until crispy for a kid-friendly meal.

# List of Ingredients:

→ Meat Mixture

01 - 1 pound lean ground beef
02 - 1 packet taco seasoning mix (about 1 ounce)
03 - 1/2 cup water

→ Cream Cheese Blend

04 - 4 ounces cream cheese, softened
05 - 1/2 cup chunky salsa

→ Assemblage

06 - 8 six-inch flour tortillas
07 - 1 1/2 cups shredded sharp Cheddar cheese
08 - 2 tablespoons unsalted butter, melted
09 - Nonstick cooking spray

# Preparation Steps:

01 - In a large skillet over medium heat, add ground beef and cook, breaking it apart with a spoon, until no longer pink and well browned. Drain excess fat thoroughly.
02 - Sprinkle taco seasoning over the browned beef. Add water and mix. Simmer for 3-4 minutes, stirring occasionally, until the flavors meld and mixture thickens slightly.
03 - In a mixing bowl, beat softened cream cheese with a fork or mixer until smooth. Blend in the salsa until evenly combined into a creamy, spreadable mixture.
04 - Heat oven to 350°F (175°C). Lightly spray a baking tray with nonstick cooking spray.
05 - Lay each tortilla on a clean surface. Spread 1 tablespoon of the cream cheese mixture in the center. Layer with 2-3 tablespoons seasoned beef, then sprinkle with shredded Cheddar on top.
06 - Tightly fold the tortillas into a pocket shape, burrito-style, ensuring the sides are tucked in to seal the filling. Place seam side down on the prepared baking sheet.
07 - Brush the tops of the folded tortillas with melted butter. Bake in the preheated oven for 15 minutes or until the tortillas are golden and crisp at the edges.
08 - Allow the pocket tacos to cool for 3-5 minutes before serving to help them set and maintain structure.

# Additional Suggestions:

01 - To prevent soggy tortillas, toast them briefly in a dry pan before filling or ensure the beef is well-drained.
02 - For a lighter version, substitute ground turkey or chicken for the beef.
03 - Assemble ahead and refrigerate unbaked pockets for up to 24 hours; bake fresh before serving for optimal crispness.

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