Taco Pockets are a quick fix on a busy weeknight. Cream cheese, salsa, seasoned ground beef and melted cheddar cheese are wrapped up in soft tacos and baked for a delicious and super convenient grab-and-go school lunch or afternoon snack.
Or, serve them for dinner topped with guacamole, sour cream, or a sprinkle of chopped fresh cilantro with sides of refried beans or corn salad. My recipe for baked taco hot pockets will put a smile on everybody’s face, and especially yours when you need to feed a hungry crowd fast.
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How to Make Taco Pockets
If you can roll a burrito, then taco pockets will be a snap. These are the simple steps:
- Roll cooked ground beef, creamy salsa mix and cheddar in soft flour tacos.
- Brush with butter and bake until browned, crispy and cheese is melted.
You can vary the meat or cheese ingredients according to your preference. Shredded chicken or pork can substitute for ground beef, and 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 you prefer.
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 wrap everything in!
Serve with salsa, tomatillo sauce or sour cream.
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. You might discover they taste even better after being stored a day or two to give the flavors time to develop.
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
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz cream cheese room temp
- 1/2 cup salsa
- 1 cup cheddar cheese shredded
- 2 tablespoon butter melted
- 12 small flour tortillas
- sour cream salsa, tomatoes, etc. for garnish
- 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.