Ingredients
Scale
- 1 packet taco seasoning
- 1 pound ground beef
- 1/2 cup salsa
- 8 ounces cream cheese, softened
- 2 tbsp melted butter
- 1 cup shredded cheddar cheese
- 12 (6-inch) tortillas
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon or spatula. Cook until fully browned and no longer pink, about 7–9 minutes. Drain any excess grease.
- Season the Beef: Stir in the taco seasoning along with the amount of water recommended on the packet (usually about 2/3 cup). Simmer for a few minutes until the mixture thickens and is well coated. Remove from heat and set aside.
- Make the Creamy Salsa Base: In a medium mixing bowl, beat the softened cream cheese with a hand mixer (or a sturdy whisk) until smooth and creamy. Add in the salsa and mix until well combined. This forms a tangy, creamy base for your tacos.
- Assemble the Tacos: Lay a tortilla flat on a clean surface. Spoon about 1–2 tablespoons of the cream cheese mixture into the center and spread slightly. Add a generous spoonful of the seasoned beef, then sprinkle a layer of shredded cheddar cheese over the top.
- Fold into Pockets: Fold the sides of the tortilla over the filling, then roll it up burrito-style to form a sealed pocket. Repeat with the remaining tortillas and filling.
- Prep for Baking: Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper. Arrange the taco pockets seam-side down on the tray. Brush the tops with melted butter to help them crisp and turn golden.
- Bake: Bake for 15 minutes, or until the tortillas are lightly golden and crispy on the outside. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes