Make quick, handheld pocket tacos filled with seasoned ground beef and plenty of melted cheese. Bake these for a crispy exterior and a gooey center.
Author:Chloe Thompson
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:10 tacos
Category:Dinner
Method:Baking
Cuisine:Mexican-American
Diet:Low Lactose
Ingredients
Scale
1 lb ground beef
1 packet taco seasoning mix
1/2 cup water
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup cream cheese, softened
10 small flour tortillas (fajita size)
1 tablespoon vegetable oil
1/4 cup water (for steaming tortillas)
Instructions
Brown the ground beef in a skillet over medium heat. Drain off any excess fat.
Stir in the taco seasoning mix and 1/2 cup water. Simmer for 5 to 7 minutes until the liquid reduces. Remove from heat.
In a small bowl, mix the shredded cheddar cheese, shredded Monterey Jack cheese, and softened cream cheese until combined. This is your cheese filling.
Lightly brush both sides of a tortilla with vegetable oil. Warm the tortillas briefly in the microwave (about 15 seconds wrapped in a damp paper towel) to make them pliable.
Place about 2 tablespoons of the seasoned beef mixture down the center of each warmed tortilla.
Top the beef with about 2 tablespoons of the cheese mixture.
Fold the tortilla in half to create a pocket shape. Press the edges firmly to seal.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray a baking sheet with cooking spray.
Place the sealed pocket tacos seam-side down on the prepared baking sheet.
Bake for 10 to 12 minutes, or until the tortillas are golden brown and the cheese inside is fully melted.
Serve immediately.
Notes
For an air-fried version, cook at 375 degrees Fahrenheit for 6 to 8 minutes, flipping halfway through.
You can substitute ground turkey or chicken for the ground beef.
Use a fork to gently press and seal the edges of the tacos before baking if you are concerned about leakage.