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

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Preheat oven to 350 °F and line a baking sheet (if baking) or heat a skillet (if pan‑frying).
In a skillet over medium‑high, brown ground beef, drain excess fat, then stir in taco seasoning and seasoning per packet instructions; set aside.
In a bowl, beat cream cheese until smooth, then mix in salsa.
On each tortilla, spread ~2 Tbsp cream cheese mixture, top with 2–3 Tbsp seasoned beef and sprinkle with cheddar.
Fold up like a burrito; place seam‑side down on the sheet or skillet.
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.
Serve hot with sour cream, salsa, guac as desired.

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.