Cheesy taco pockets are stuffed with a meaty, cheesy filling and baked until golden.

Soft tortillas are filled with cream cheese, salsa, seasoned ground beef, and melted cheddar cheese and then baked for a delicious dinner or lunch.

This is such a simple and easy meal that will keep everyone happy.

cheesy taco pockets

Ingredients for Cheesy Taco Pockets

Ground Beef: Use lean or extra lean ground beef for this recipe. Remember to drain off the extra fat and season with taco seasonings.

Salsa: Varying the salsa from mild to hot will affect the final spiciness and flavor of the pockets. Control your spice and ingredients by making homemade salsa and adding it to the wraps!

Cream Cheese: This adds a creamy texture to the taco pocket filling.

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. I love making these with fresh, handmade tortillas. 


  • Swap the cheddar cheese for Monterey Jack.
  • Use Mexican crema in place of the cream cheese.
  • Corn tortillas make a great substitution for soft flour tortillas but can be more prone to ripping when folding.
  • Add your favorite taco toppings to the taco filling before folding up your burrito.

How to Make Taco Pockets

  1. In a large skillet, cook the ground beef and add the seasoning. 
  2. Fill and fold tortillas.
  3. Bake until golden brown (as per recipe below)

Serve with guacamole, sour cream, or a sprinkle of chopped fresh cilantro with sides of refried beans or corn salad.

My Favorite Shortcut Tips

  • Replace the ground beef with ready-made taco meat. It’s pre-seasoned and pre-cooked.
  • Skip shredding the cheese and grab a bag of pre-shredded cheese.
  • Use a pre-made salsa cream cheese dip. You can find these in the refrigerated section of grocery stores.
baked cheesy taco pockets

How to Fold a Burrito

Learning how to seal in all the filling is an important part of making the perfect burrito.

  1. Warm the tortillas slightly so they are pliable.
  2. Place a scoop of filling in the center of the tortilla.
  3. Don’t overfill. Roll. Wrap or tuck both ends of the burrito.

Storing Leftovers

Leftover or make-ahead beef tacos will keep in the fridge for four days or in the freezer for four months.

  • To Freeze: Let cool completely, then store in a freezer bag or an airtight container.
  • To Reheat: No need to thaw before reheating. 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 Dishes

Did you enjoy these Cheesy Taco Pockets? Leave a rating and comment below!

Taco pockets on parchment paper with salsa in the background
4.98 from 84 votes↑ Click stars to rate now!
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Cheesy Taco Pockets

Zesty beef and loads of cheese wrapped in a tortilla and baked until golden.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 servings
Author Holly


  • 1 pound ground beef
  • 1 packet taco seasoning
  • 8 ounce cream cheese room temp
  • ½ 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 a 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.


Leftovers will keep in the refrigerator for 4 days and in the freezer for 4 months. 
4.98 from 84 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 270kcal | Carbohydrates: 18g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 678mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 1.5mg | Calcium: 125mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course
Cuisine American, Mexican, Tex-Mex

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Recipe Rating


  1. 5 stars
    A-ma-zing!! I had no idea something so quick and easy to make could be so delicious! I’ve got two picky eaters at home and they loved it as much as I did
    They have problems with textures and spicy foods but this was a hit. I will be making this often because quite honestly I’m getting sick of just making tacos on Tuesdays lol. Thanks for such a great recipe, I will definitely be trying more of yours.

  2. I don’t like cream cheese, so I used some arroyo yellow rice, for creaminess added some nacho cheese condensed soup with the taco meat, it was fantastic! I bet regular rice and cheddar cheese soup would work too?

  3. 5 stars
    These were delicious!! After reading the reviews I decided to use 1/2 the cream cheese and it was the perfect amount/flavor. We will definitely be making these again soon – thank you!

    1. Hi Jenn, I have not tried this recipe with corn tortillas but it should work well. Follow the instructions on the package to warm the tortillas before wrapping them to help prevent them from tearing.

  4. 5 stars
    In an effort to keep my family dinners interesting, I swapped out burrito night with these pocket tacos. The fam couldn’t tell the difference! It was hit! 5 stars. 

    1. We’ve only tried freezing as noted in the post. Please let us know if you try freezing before baking Julie!

  5. I think I will try this instead of tacos this week for weeknight meat. Instead of using salty taco packet I will use some spices that I need to use up like coriander, cumin and some adobe spice.

    1. Sounds delicious to me Diane! We enjoy these taco pockets for an occasional change from regular tacos!

  6. 5 stars
    I used this recipe for some leftover taco meat that I had. I didn’t have any cream cheese, so I just rolled up the meat with some shredded Cheddar and baked as indicated. What a great idea! It made for a fun and tasty nighttime snack! Thanks for the idea 🙂

  7. 5 stars
    Really good flavor but I think 8oz of cream cheese is too much so next time I will use 4 oz.   Also, I only use ground turkey (80/20) and it came out great.  In addition I cooked the ground turkey with diced onion and because I love hot/spicy I also also cooked the turkey with a jalapeño.  Will make this again

  8. We really enjoyed these, easier way to eat tacos! But my husband was not fond of the cream cheese flavor, so I’m going to try making them with cottage cheese. Also, I ran out of small tortillas so made a couple of them bigger, which worked just as well.

  9. Delicious but didn’t need all that cream cheese. I bet with half the amount it would still be just as good and slightly healthier. I also used olive oil instead of butter. 

    1. You will have to let us know if you try it with less cream cheese and what you think of it Alicia.

  10. I made these last night and they were delicious! My whole family enjoyed them. I also did them in the air fryer at 350 for 4 minutes. 

  11. Could send me the Ingredients for the Salsa or was it just a store brought jar as I would love to try these

    1. Hi Maggi, we just use a store-bought salsa so this one. You can choose your favorite and adjust the spicy-ness by option for mild, medium, or spicy salsa!

  12. Can the flour tortillas be made from scratch? Also are they precooked? Common sense tells me they were store bought but they look so thin in the picture 

    1. We used store-bought tortillas in this recipe, they are not precooked. Homemade tortillas sound delicious though Lidia!

  13. Has anyone tried them in an air fryer? I would think it would work fairly well, but I’m new to air fryers. Am curious if anyone has done it and how it turned out.

    1. We haven’t tried these in the air fryer but that is a great idea! I think they would turn out great. Let us know how it goes!

  14. 4 stars
    These were very good! I really liked the spin on a traditional taco/burrito. The only reason I gave it 4 stars is because they were a little salty for me but I think next time I will use a low sodium taco seasoning which would hopefully fix that!! Thank you for the awesome recipe!!! 

      1. I always use diced tomatoes because my girls can’t handle even the slightest mild salsa. It always works and we use hot on the side or to dip things! 

  15. We made these a couple of weeks ago and they are amazing. This recipe will be one of our regular menus that we make.