Cheesy Taco Pockets are so easy to make and are the best for those busy weeknights.
Soft tortillas are filled with cream cheese, salsa, seasoned ground beef, and melted cheddar cheese and then baked for a delicious dinner or lunch. Served with some guacamole, sour cream, or a sprinkle of chopped fresh cilantro with sides of refried beans or corn salad, it’s the best for feeding a hungry crowd fast.
Cheesy Taco Pockets
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Best Snack or Appetizer
- Looking for a new idea to cook up that ground beef? Then this cheesy taco pockets recipe is just what is needed. This is such a simple and easy meal that will keep everyone happy.
- What’s even better is that these homemade taco wraps are as good as store-bought hot pockets and better than a pizza.
- A little bit of cream cheese goes a long way in this recipe. Its addition makes the filling so creamy, smooth, and flavorful. A quick bake in the oven will turn the cheddar cheese so gooey good, while the tortilla crust will become golden crispy brown.
- Double the batch and have them ready for a quick pack-and-go lunch too.
Ingredients and Variations
GROUND BEEF Use lean or extra lean ground beef for this recipe. Remember to drain off the extra fat. Shredded chicken, could also be used as a replacement for the ground beef.
SALSA Varying the salsa from mild to hot will affect the final spicy-ness and flavor of the pockets. Control your spice and ingredients, and try making homemade salsa and adding it to the wraps!
TORTILLAS Nothing beats warm and soft flour tortillas. They are easily found at the supermarket. Or better yet, find a local Mexican restaurant that makes fresh tortillas. Nothing beats a fresh, handmade tortilla.
VARIATIONS Instead of tortillas wrap, make stuffed Pillsbury biscuits or crescent dough. Simply open the can, break off the individual biscuits, roll out a little, spread the filling into the dough, and fold the edges over the filling. Bake at 375°F for 13-25 minutes.
There are other options for the cheese like Monterey Jack for the cheddar, or yummy Mexican crema for the cream cheese. You can also use soft corn tortillas instead of the flour version if preferred.
How to Make Taco Pockets
If you can roll a burrito, then taco pockets will be a snap.
- Cook meat and add seasoning.
- In a separate bowl mix cream cheese, and salsa.
- Add meat and cheese to tortillas.
- Fold and bake (per recipe below).
How to Fold a Burrito
Rolling burritos isn’t hard. The secret is to not overfill, and to slightly warm or steam the wrap so it’s nice and pliable. Make sure you tightly wrap both ends of the burrito, so it won’t spill out.
- Place a scoop of filling in the center of the tortilla.
- Fold one of the sides in, tucking all the filling under this fold.
- Then fold in the top and bottom, and finish with the final side in to seal everything in!
How Long Will They Last?
Leftover or make-ahead beef tacos will keep in the fridge for four days or in the freezer for four months.
Can You Freeze Taco Pockets?
Leftovers are freezable, microwavable, and mouth-wateringly delicious.
- To Freeze: Store in a freezer bag or an airtight container.
- To Reheat: No need to thaw before reheating. Just place on a cookie sheet or baking dish in a preheated 350°F oven for 20 minutes, or until steaming hot. Float a piece of foil over the top to prevent the wraps from burning or drying out.
More Mexican Inspired Recipes
- Mexican Cheese Soup – ready in under 30 mins!
- Easy Cheesy Chicken Enchiladas – great weeknight meal!
- Chile Relleno Casserole – delicious, creamy casserole
- Fajita Pasta – an easy one-pot meal
- Cheesy Taco Bake – a taco night favorite!
Cheesy Taco Pockets
- Cook ground beef, crumble and drain.
- Add packet of taco seasoning and follow instructions on packet to season ground beef.
- In a medium sized mixing bowl, beat cream cheese until almost fluffy. Slowly add in salsa and blend well.
- Take a tortilla and spread a spoon full of the salsa mixture in the center. Spoon some ground beef on top of the salsa mixture (enough to cover the salsa). Top with cheese.
- Fold the tortilla up as you would a burrito. Place on greased cookie sheet.
- Brush tops of the burritos with melted butter. Bake at 350°F for 15 minutes or until golden brown. Remove from oven and garnish with taco toppings.