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Quick Cheesy Ground Beef Pocket Tacos

Two halves of cheesy pocket tacos filled with seasoned ground beef and melted orange cheese, resting on a white plate.

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Make fast, handheld taco pockets filled with seasoned ground beef and a creamy, cheesy mixture. Bake these for a crispy exterior and a gooey center.

Ingredients

Scale
  • 1 lb ground beef
  • 1 packet taco seasoning mix
  • 1/2 cup water
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese, divided
  • 8 large flour tortillas
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray.
  2. Cook the ground beef in a skillet over medium heat until browned. Drain off any excess fat.
  3. Stir the taco seasoning mix and water into the cooked beef. Simmer for 5 minutes until the liquid reduces. Remove from heat.
  4. In a small bowl, mix the softened cream cheese with 1/2 cup of the shredded cheddar cheese until combined.
  5. Spread an equal amount of the cream cheese mixture onto one half of each flour tortilla.
  6. Spoon the seasoned ground beef mixture over the cream cheese layer on each tortilla.
  7. Fold the empty half of the tortilla over the filling to create a half-moon shape. Press the edges firmly to seal.
  8. Place the sealed pockets onto the prepared baking sheet. Brush the tops lightly with cooking spray or melted butter.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of the pockets.
  10. Bake for 12 to 15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.

Notes

  • For extra crispness, you can air fry these pockets at 375 degrees Fahrenheit for 6 to 8 minutes, flipping halfway through.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to two days.
  • Use your favorite type of cheese, such as Monterey Jack or a Mexican blend, instead of cheddar.

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