Loaded Cheesy Pocket Tacos
These are essentially small, snack-sized burritos that are brushed with butter and baked until they sound “hollow” when tapped.
| Category | Details |
| Prep Time | 20 minutes |
| Bake Time | 15 minutes |
| Total Time | 35 minutes |
| Yield | 12 Pockets |
🍴 Ingredients
- The Protein:
- 1 lb Ground beef (lean works best to avoid sogginess)
- 1 packet Taco seasoning (or 2 tbsp homemade)
- The Creamy Anchor:
- 8 oz (1 pkg) Cream cheese, softened
- ½ cup Salsa (choose your heat level!)
- The “Loaded” Fillings:
- 1 cup Sharp Cheddar cheese, shredded
- 12 Small flour tortillas (6-inch “street taco” size)
- The Golden Finish:
- 2 tbsp Butter, melted
- Optional: Sliced jalapeños or green onions
👩🍳 Instructions
1. The Savory Base
- Preheat your oven to 175°C (350°F). Grease a large baking sheet.
- Brown the ground beef in a skillet over medium-high heat. Drain every drop of excess grease—moisture is the enemy of a “pocket.”
- Stir in the taco seasoning (and a splash of water if the packet calls for it). Simmer until the liquid has evaporated.
2. The Sauce Whip
- In a medium bowl, beat the softened cream cheese until it is fluffy and smooth.
- Gradually fold in the salsa. This creates a pink, zesty crema that will prevent the beef from tasting dry.
3. The Assembly Line
- Lay out your tortillas. Spread a generous spoonful of the cream cheese/salsa mixture directly in the center of each.
- Top with a scoop of the seasoned beef and a sprinkle of shredded cheddar.
4. The “Lock” Fold
- Fold the sides of the tortilla in, then roll it up tightly like a mini burrito.
- Place them seam-side down on the baking sheet. This uses the weight of the pocket to “seal” the bottom during the first stage of baking.
5. The Butter Burnish
- Brush the tops of all the pockets generously with the melted butter.
- Bake for 15 minutes until the tortillas are golden brown and have a slight “crunch” when touched.
The “Stoner Food” Hack: For an extra layer of crunch, sprinkle a crushed handful of Doritos or tortilla chips over the buttered tops before they go into the oven. It adds a “nacho” crust that is undeniably addictive.