These taco pockets are the best - just meat and cheese wrapped in crispy tortillas. Kind of like a cross between a taco and a hot pocket. They're simple to make and taste amazing.
Why Make These
Everyone loves these - kids ask for seconds and grown-ups do too. Put in your favorite cheese, make them spicy or mild. No mess like regular tacos. You can make them ahead and warm them up later.
What You Need
- Beef: Regular ground beef
- Taco Mix: One pack from the store
- Soft Cheese: Regular cream cheese
- Salsa: Your favorite kind
- Cheese: Shredded cheddar
- Butter: To make them brown
- Tortillas: The soft flour ones
- For the top: Sour cream, extra salsa
How to Make It
- Get everything ready:
- Turn oven to 350°. Get your biggest pan out. Line a baking sheet with foil.
- Cook the meat:
- Put beef in the hot pan. Break it up with a wooden spoon while it cooks. Cook about 8-10 minutes until no pink shows. Drain off all the grease using a strainer.
- Add flavor:
- Put meat back in pan. Pour in taco seasoning and a bit of water (check the packet for how much). Mix well. Cook 5 more minutes until it thickens up.
- Make cheese mix:
- In a bowl, mix soft cream cheese really well (mash out any lumps). Add 3-4 spoons of salsa. Stir until smooth and a bit pink.
- Set up your station:
- Lay out all your tortillas. Put a big spoon of cheese mix in the middle of each. Add meat on top. Sprinkle with lots of shredded cheese.
- Roll them right:
- Fold the bottom up over the filling. Fold in both sides tight. Roll up to the top. Put seam down on your baking sheet. Do this with all of them.
- Make them crispy:
- Melt butter in the microwave (about 30 seconds). Brush each pocket with lots of butter - don't miss any spots.
- Bake them up:
- Put in oven for 15-20 minutes. Check at 15 - they should be golden brown and crispy. If not, give them a few more minutes.
- Last touches:
- Let them cool 5 minutes so you don't burn your mouth. Top with cold sour cream, fresh tomatoes, more salsa - whatever you like.
- Check and serve:
- Cut one open to make sure it's hot all the way through. Serve them while they're still nice and warm.
Good Ingredients Matter
Get that 80/20 ground beef - less fat means less mess. Look for soft, fresh tortillas at the store (check the date). Buy blocks of cheese and grate them yourself - they melt way better than the pre-shredded kind. Let cream cheese sit out for 30 minutes so it's really soft and easy to mix.
Getting Perfect Rolls
Put tortillas in the microwave for 20 seconds under a damp paper towel - makes them super easy to roll. Put filling 2 inches up from the bottom edge. Use about 3 spoons of meat and 2 of cheese mix - too much and they'll burst. Fold bottom edge up and over the filling, pull it back tight. Fold in both sides about an inch. Roll forward, keeping it tight. If the ends pop open, stick a toothpick in until they're done baking.
Mix Up The Fillings
Want them spicy? Add a spoon of diced jalapenos. Like more veggies? Throw in cooked peppers and onions (cook them with the meat). Black beans work great - drain and rinse first. Try pepper jack cheese instead of cheddar. Want them milder? Skip the diced tomatoes in the cheese mix.
Smart Kitchen Tricks
Cook extra meat when making tacos - freeze half for pockets later. Line your baking sheet with foil - saves cleanup time. Grate cheese while meat cooks to save time. Got leftover filling? Makes great nachos tomorrow. Keep butter really soft - easier to brush on. If cheese leaks out while baking, that's okay - those crispy bits taste amazing.
Saving and Reheating
Let them cool 30 minutes before putting in fridge. Wrap each one in foil, then in a ziplock bag - keeps them crispy. They'll stay good 4 days in the fridge. To reheat, heat oven to 350°, leave them in foil, cook 15-20 minutes. Want them extra crispy? Unwrap the last 5 minutes. Don't microwave - they'll get soggy. Freezing works too - wrap tight, freeze up to 2 months. Reheat frozen ones for 25-30 minutes.
Frequently Asked Questions
- Can I make these without meat?
Sure! You've got lots of choices: Use 2 cans black beans (mashed a bit), 1 pack of veggie crumbles, or 2 cups cooked lentils. Season them with the same taco spices as the meat - about 2 spoons of mix per can of beans. Add a cup of corn or chopped peppers for extra filling. Some folks like adding rice too - just make sure it's not too wet or your pockets get soggy. Heat up your filling first, then taste it - add more spice if needed!
- Can I make them early?
You can do all the work up to a day ahead. Cook the meat and make the pockets, but don't bake them. Wrap each one in plastic wrap, then put them all in a big box with a lid. Keep them cold. When you want to eat, take them out, unwrap them, and put them on a pan. Since they're cold, add about 5-7 minutes to the baking time. They might need a quick brush with oil to get really crispy. Perfect for busy days or when company's coming!
- Can I use corn tortillas?
Yes, but here's the trick: Wrap them in damp paper towels and warm them in the microwave for 30 seconds. This makes them soft so they won't break. They're smaller than flour ones - you'll get about 12 small pockets instead of 8 big ones. Brush both sides with oil before filling. Don't overfill or they'll pop open. Great for folks who can't eat wheat! Just watch them close in the oven - they get crispy faster than flour ones.
- How do I keep them crunchy?
Fresh from the oven is best - they're super crispy then! If you've got leftovers, never use the microwave - it makes them soft and chewy. Instead, heat your oven to 350°. Put them straight on the rack or on a pan for 5-7 minutes. They'll crisp right up! For just one or two, a toaster oven works perfect. If they get too brown on top but aren't hot inside, cover them with foil. Want them extra crunchy? Brush with a little oil before reheating.
- What can I put on top?
Make a topping bar with lots of choices: Fresh diced tomatoes, shredded lettuce, chopped onions, sliced black olives, diced avocado or guacamole, sour cream, extra shredded cheese, pickled jalapeños, fresh cilantro, and lime wedges. Keep fresh stuff cold until serving. Put out some hot sauce too. For parties, chop everything small so it's easy to eat. Pro tip: Put sour cream or guacamole in squeeze bottles - makes it neat and fun for kids!
Some More Ideas
Love these pockets? Make some loaded nachos next time - same tasty meat and cheese on chips instead. Or try a pan of beef enchiladas - just as cheesy but rolled up different. Both use the same stuff you already bought for the pockets.