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Beef Taco Pockets

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  • Author: saadia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 pockets 1x
  • Category: Snack / Appetizer
  • Method: Baking or Pan‑frying
  • Cuisine: Tex‑Mex
  • Diet: Low Fat

Description

Savory seasoned beef and melty cheese wrapped in small tortillas and baked or pan‑fried into hand‑held pockets.


Ingredients

Units Scale
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 8 oz cream cheese, room temperature
  • 1/2 cup salsa
  • 1 1/2 cups shredded cheddar cheese
  • 12 small flour tortillas
  • 2 Tbsp butter, melted (for baking) or oil spray (for frying)
  • Optional: sour cream, guacamole, salsa for serving

Instructions

  1. Preheat oven to 350 °F and line a baking sheet (if baking) or heat a skillet (if pan‑frying).
  2. In a skillet over medium‑high, brown ground beef, drain excess fat, then stir in taco seasoning and seasoning per packet instructions; set aside.
  3. In a bowl, beat cream cheese until smooth, then mix in salsa.
  4. On each tortilla, spread ~2 Tbsp cream cheese mixture, top with 2–3 Tbsp seasoned beef and sprinkle with cheddar.
  5. Fold up like a burrito; place seam‑side down on the sheet or skillet.
  6. If baking: brush with melted butter, sprinkle more cheese, bake ~15 min until golden. If pan‑frying: spray/lightly oil, cook 2–3 min per side until crispy and cheese is melted.
  7. Serve hot with sour cream, salsa, guac as desired.

Notes

  • Use lean (≥ 85 %) beef to reduce greasiness.
  • Tortillas warm slightly for easier folding.
  • Can prep ahead—assemble and refrigerate; bake/fry when ready.
  • Freeze cooked pockets: cool completely, wrap airtight for up to 4 months; reheat from frozen in oven or air‑fryer.

Nutrition

  • Serving Size: 1 pocket
  • Calories: 270 kcal
  • Sugar: 2 g
  • Sodium: 678 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 14 g
  • Cholesterol: 59 mg