Instructions:
1. Cook the Beef:
In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon, until browned and fully cooked, 6–8 minutes. Drain any excess grease.
2. Season & Create the Creamy Filling:
Return the skillet to low heat. Stir in the taco seasoning and cook for 1 minute. Remove from heat.
In a medium bowl, beat the softened cream cheese with a hand mixer or fork until smooth. Gently fold in the salsa until well combined.
3. Assemble the Pocket Tacos:
Preheat the oven to 350°F (175°C). Lightly grease a large baking sheet with cooking spray or oil.
Lay a tortilla flat. Spread about 1½ tablespoons of the cream cheese mixture in the center. Top with about 2 tablespoons of the seasoned ground beef and a sprinkle of shredded cheddar.
Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom to form a sealed pocket. Place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
4. Bake Until Golden:
Lightly brush the tops of each pocket taco with the melted butter. Bake for 15–18 minutes, or until the tortillas are golden brown and crisp.
5. Serve:
Let cool for 5 minutes before serving. Top with your favorite optional toppings and enjoy warm.
Tips for Success:
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Seal Tightly: For a neat, leak-free pocket, avoid overfilling and ensure the seam is secure before baking.
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Make Ahead: Assemble the pocket tacos ahead of time, cover, and refrigerate for up to 24 hours. Brush with butter and bake when ready.
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Customize It: Swap the beef for ground turkey, chicken, or seasoned black beans. Use pepper jack or a Mexican cheese blend in place of cheddar.
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For Extra Crisp: For an even crispier finish, lightly spray the pockets with oil after brushing with butter.
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