Loaded Cheesy Pocket Tacos

Loaded Cheesy Pocket Tacos are like your favorite cheesy tacos and burritos rolled into one super convenient handheld meal. Soft tortillas are stuffed with creamy salsa-cheese filling, seasoned taco beef, and extra cheddar, then baked until warm and lightly crisp on the outside. They’re perfect for busy nights when everyone is coming and going, since you can make them ahead and keep them warm for grab-and-go dinners. Kids love the cheesy, taco-y flavor, and adults can pile on extra toppings to customize each one. Serve them with a simple salad, rice, or just extra salsa and sour cream on the side for an easy, crowd-pleasing meal.

Ingredients

• 1 packet taco seasoning
• 1 pound ground beef
• ½ cup salsa
• 8 ounces cream cheese, softened
• 2 tablespoons melted butter
• 1 cup shredded cheddar cheese
• 12 (6-inch) tortillas
• Optional toppings: shredded lettuce, extra salsa, sour cream, sliced olives, extra shredded cheese

Directions

1. Preheat the oven to 350°F and lightly spray a baking tray with nonstick spray.
2. Crumble the ground beef into a skillet and cook over medium heat until browned and cooked through.
3. Drain the grease from the skillet.
4. Add the packet of taco seasoning mix to the beef, following the directions on the package, and stir to combine.
5. In a medium bowl, beat the softened cream cheese until smooth.
6. Add the salsa to the cream cheese and blend well until evenly combined.
7. Hold one tortilla in your hand and place a spoonful of the cream cheese–salsa mixture in the center.
8. Add a spoonful of the taco-seasoned beef on top of the cheese mixture to cover it.
9. Sprinkle some shredded cheddar cheese over the beef.
10. Fold the tortilla up and around the filling, burrito-style, tucking in the sides and rolling to form a sealed pocket.
11. Place the filled tortilla seam-side down on the prepared baking tray and repeat with the remaining tortillas and filling.
12. Brush the tops of the rolled tortillas with the melted butter.
13. Bake for about 15 minutes, or until the tortillas are lightly crisp and the filling is heated through.
14. Remove from the oven and top with lettuce, salsa, sour cream, olives, and more cheese if desired, then serve warm.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 6

Tips

For the easiest folding and best seal, warm the tortillas slightly in the microwave (wrapped in a damp paper towel) so they’re soft and flexible before filling and rolling.

If you’re making these ahead for a busy night, bake them, then keep them warm in a low oven (around 200°F) until serving; leftovers reheat well in an air fryer or oven so the outside stays a bit crisp.

FAQ

Can I use flavored or different kinds of tortillas?
Yes, flour, whole wheat, spinach, or tomato tortillas all work great—just stick to the 6-inch size so they’re easy to roll.

Can I swap the ground beef for another protein?
Absolutely; ground turkey, chicken, or even crumbled cooked sausage work well—just season them with the taco seasoning as you would the beef.

Can I freeze loaded cheesy pocket tacos?
Yes, bake them first, let them cool, then wrap individually and freeze; reheat in the oven or air fryer until hot and crispy.

Do they have to be baked, or can I pan-fry them?
You can pan-fry them in a lightly oiled skillet over medium heat, turning to crisp all sides, but baking is easier for a big batch.

What sides go well with these pocket tacos?
Try Mexican rice, refried beans, chips and salsa, corn salad, or a simple green salad to round out the meal.