If you love tacos but hate the mess, this Taco Pockets recipe is the perfect solution! Packed with seasoned ground beef, creamy refried beans, a blend of cream cheese and sour cream, and plenty of melty cheddar cheese in a convenient, handheld package, these tasty pockets are great for a quick lunch, easy dinner, or even a party appetizer.
Serve them up with your favorite taco toppings like salsa, lettuce, tomatoes, and olives for a fun and flavorful meal that everyone will love. And enjoy these with some Easy Sopapillas!
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I love making these Taco Pockets because they're so easy and versatile. They're perfect for busy weeknights when I don't have a lot of time to cook, but they also make a great lunch on the go for game day. Plus, my kids love being able to choose their own toppings and customize their pockets just the way they like them.
Another great thing about this recipe is that you can easily make a big batch and freeze the extras for later. Just assemble the pockets, wrap them tightly in plastic wrap or aluminum foil, and freeze for up to 3 months.
When you're ready to eat, just thaw them in the fridge overnight and bake as directed. It's like having a stash of homemade hot pockets in your freezer, ready to go whenever a meal emergency strikes.
If you're looking for a fun and easy way to shake up your taco night routine, give this Taco Pockets recipe a try. With their crispy tortilla exterior, flavorful filling, and endless topping possibilities, they're about to become a new family favorite.
Ingredient Notes
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Ground beef: This recipe uses lean ground beef as the base of the filling, but you could easily swap in ground turkey or chicken if you prefer.
- Taco seasoning: Using a pre-made taco seasoning packet is a convenient shortcut, but you can also make your own blend with chili powder, cumin, garlic powder, and other spices.
- Cream cheese and sour cream: These ingredients add a creamy, tangy element to the filling that goes perfectly with the spices. Be sure to let the cream cheese soften at room temperature for easier blending.
- Cheddar cheese: You can use mild, medium, or sharp cheddar cheese for these taco pockets, or use a different cheese like monterrey jack or pepper jack.
- Refried beans: A can of refried beans helps bind the filling together and adds a nice creamy texture.
- Flour tortillas: Large, burrito-size flour tortillas work best for this recipe, as they're easier to fold and hold more filling. Look for tortillas that are about 10 inches in diameter.
How To Make This Taco Pockets Recipe
Preheat your oven to 350°F and spray a baking sheet with cooking spray.
In a medium skillet, brown the ground beef over medium heat until no longer pink. Drain off any excess fat. Stir in the taco seasoning and 1/2 cup of water. Simmer until most of the water is absorbed, then remove from heat.
In a small bowl, mix together the softened cream cheese and sour cream until well blended. In another bowl, mash the refried beans with a little water until spreadable.
Warm the tortillas in the microwave for about 20 seconds to make them more pliable.
To assemble the pockets, spread a layer of refried beans in the center of each tortilla, leaving a 3-inch border around the edges.
Top the beans with a dollop of the cream cheese mixture, followed by a spoonful of the seasoned ground beef and a sprinkle of shredded cheddar.
Fold in the top and bottom edges of the tortilla, then fold in the sides to create a sealed pocket.
Place the pockets seam-side down on the prepared baking sheet and brush the tops with melted butter.
Bake for 15 minutes, or until the tortillas are golden brown and crispy. If desired, broil for an additional 1-2 minutes to toast the tops further.
Serve hot with your favorite taco toppings like salsa, lettuce, tomatoes, onions, and olives. Enjoy!
Variations
- Use different proteins. Try making these pockets with shredded chicken, pork, or even seasoned tofu crumbles for a vegetarian version.
- Mix up the cheeses. While cheddar is classic, you can use any shredded cheese you like in these pockets. Monterey jack, pepper jack, or a Mexican blend would all be delicious.
- Add some veggies. Stir some sautéed bell peppers, onions, or zucchini into the beef mixture for added nutrition and flavor.
- Make them breakfast-style. Try adding scrambled eggs for a fun breakfast twist.
Storing and Freezing
Store: To store leftover Taco Pockets, let them cool completely to room temperature, then place them in an airtight container or zip-top bag in the refrigerator. They'll keep well for up to 4 days.
To reheat, place the pockets on a baking sheet and bake in a 350°F oven until heated through, about 10-15 minutes. You can also reheat them in the air fryer at 350°F for 5-7 minutes, or until crispy.
Freeze: If you want to freeze the pockets for later, assemble them as directed but do not brush with butter. Place the unbaked pockets on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag and store for up to 3 months. To bake from frozen, add an extra 5-10 minutes to the baking time.
Recipe Tips
- Heating the tortillas briefly in the microwave before filling them makes them more pliable and less likely to tear when folding.
- Be sure to drain the ground beef well after browning to avoid a greasy filling.
- If your cream cheese is difficult to blend, try microwaving it for 15-20 seconds to soften it further.
- Don't overfill the pockets, or they may burst open during baking. A moderate amount of filling will allow them to seal properly.
- If you have any leftover filling, it makes a great dip for chips or topping for nachos.
Can I make these in the air fryer?
Yes, you can make Taco Pockets in the air fryer! Just assemble them as directed, place them in a single layer in the air fryer basket, and cook at 350°F for 8-10 minutes or until crispy and heated through.
Check out my other Taco-Inspired Recipes!
These Taco Pockets are a fun way to enjoy all your family’s favorite taco flavors in a convenient, handheld package. With a crispy tortilla exterior and a hearty, creamy filling, they're sure to be a hit with kids and adults.
Taco Pockets Recipe
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 4 ounce block of cream cheese
- ¼ cup sour cream
- 2 cups shredded cheddar cheese
- 1 can refried beans
- 4 10" tortillas
Instructions
- Preheat oven to 350 degrees and prepare a shallow roasting pan or cookie sheet with non-stick spray.
- Heat a medium-size saucepan on medium heat. When hot, add ground beef and brown in the pan. When ground beef is cooked through, drain off any excess fat. Return to heat and turn it down to low.
- Add taco seasoning and a 1/2 cup of water to loosen. Cook ground beef with seasoning until the meat absorbs most of the water. Remove from heat.
- In a small bowl, add cream cheese and sour cream. Blend together until smooth.
- Add refried beans to a bowl and mix with a little water so they are easier to spread.
- Warm tortillas slightly so they are easy to fold after assembly.
- In the center of the tortilla spread refried beans, leaving about 3” of the edge of the tortilla without filling. Add cream cheese, then ground beef, top with cheddar cheese.
- Fold the tortilla into a pocket by folding the upper and lower edges over and then the side edges across.
- Place the Taco pocket, folded side down, on the spayed pan. Brush tops with butter. Place in the oven for 15 minutes. Prepare toppings of choice.
- If the tops are toasted less than you like, you can broil them for 40 to 60 seconds to toast them. Top with your choice of toppings. Enjoy!
Linda @ Little Cypress Lodge
Sunday 25th of August 2024
I like the idea of using cream cheese instead of sour cream. Looks so pretty on the plate. You just may be one of my picks for favorite posts of the week!