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Don’t miss these delicious and cheesy taco pockets. Perfect to pair with your favorite Mexican sides and toppings!
Cheesy Beef Taco Pockets
These cheesy beef taco pockets are the perfect little combination of a taco and a burrito – and taste divine. This recipe is freezer-friendly and so handy to make ahead and cook when you need it. We love this recipe because the pockets can be baked from frozen and require no thawing time – perfect for busy weeknights when it seems like your family is running in all different directions!
🍴Menu Note: This recipe is from week 15 of our freezer menu expansion pack!
Ingredients for Taco Pockets
- Ground beef
- Taco seasoning (store bought or homemade)
- Light cream cheese
- Salsa
- Shredded Mexican cheese
- Flour tortillas
- Butter
How to make Cheesy Beef Taco Pockets for the Freezer
Start by cooking ground beef in a large skillet until brown and crumbly; drain. Add taco seasoning and follow package directions to season (most seasoning packages call for adding a bit of water to the skillet).
Meanwhile, in a mixing bowl, beat room-temperature cream cheese until almost fluffy. Then, slowly add in the salsa and mix well.
On a tortilla, spread a spoonful of the salsa mixture in the center. Top with a spoonful of ground beef – covering the salsa. Finally, add cheese.
Fold the tortilla up like a burrito, and place onto a baking sheet. Once you’ve made all the taco pockets, cover the baking sheet with foil or plastic wrap and flash freeze. Freeze just long enough so that they do not stick to each other, and transfer to an airtight container or gallon-size baggie and freeze.
When you are ready to serve this freezer meal, preheat your oven to 350°F. Place frozen pockets onto a baking sheet and brush with melted butter. Use aluminum foil to make a tent overtop of the baking sheet. Bake 20-25 minutes, or until steaming hot.
Cheesy Beef Taco Pockets
Ingredients
- 1 ½ lbs lean ground beef
- 1 oz pkg taco seasoning
- 8 oz pkg light cream cheese, room temperature
- ½ cup salsa
- 1 cup shredded Mexican-blend cheese
- 12 taco-size flour tortillas
serving day
- 2 tbsp butter, melted
Instructions
- In a large skillet, cook ground beef until browned and crumbly; drain.
- Add taco seasoning, and follow package directions to season ground beef.
- In a medium mixing bowl, beat cream cheese until almost fluffy; slowly add in salsa and mix well.
- Take a tortilla, and spread a spoonful of the salsa mixture in the center. Spoon some ground beef on top of the salsa mixture (enough to cover the salsa). Top with cheese.
- Fold the tortilla up as you would a burrito, and place onto a baking sheet.
- Cover baking sheet with plastic wrap or foil, then place into freezer to flash freeze.
- Once they are frozen enough not to stick to each other, transfer to an airtight container or gallon-size zip-top bag.
- When ready to serve, preheat oven to 350℉. Place frozen pockets onto baking sheet, brush with melted butter and tent with a sheet of foil. Bake 20-25 minutes, or until steaming hot.
Nutrition
Substitutes for beef tacos
If your family doesn’t care for ground beef, there are other protein options to substitute that will taste just as yummy. Ground turkey and ground chicken are a pretty much equal sub (use the same weight and seasoning method). You can also use cooked shredded chicken if you prefer. You can easily cook chicken to shred this way, or grab a rotisserie chicken and shred it up, too.
Looking for more delicious freezer meals?
This recipe is from week fifteen of our freezer menu expansion pack. You’ll receive this meal plus 19 other AMAZING recipes (and 4 desserts too)! You’ll also get lifetime membership in our private Facebook group.
These are the BEST MENU PLANS on the planet. They’re the only menu plan that ship all the grocery lists, menu plans and recipe cards right out to you ~ no downloading or hunting down recipes on your phone at dinnertime ever again!
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