Stuffed Taco Pockets (Print Version)

# Ingredients:

01 - 12 mini flour tortillas.
02 - 1 pound of ground beef.
03 - 8 ounces of soft cream cheese.
04 - A cup of shredded cheddar cheese.
05 - Half a cup of salsa.
06 - 2 tablespoons of melted butter.
07 - A packet of taco seasoning (2 spoons).
08 - Optional toppings: diced tomatoes, sour cream, more salsa.

# Instructions:

01 - Brown the beef on a pan, then get rid of any grease.
02 - Stir in the taco seasoning, following the directions on the packet.
03 - Whip the cream cheese until fluffy. Then mix it with the salsa.
04 - Lay out a tortilla, spread the cream mixture on it, spoon some beef, and sprinkle cheese on top.
05 - Fold the sides, roll them snugly, and place seam-down on a buttered baking tray.
06 - Brush them with melted butter. Bake at 350°F for 15 minutes or until golden.
07 - Let them cool for a bit. Add your favorite toppings and enjoy.

# Notes:

01 - Good for 4 days in the fridge.
02 - Freeze for up to 4 months—perfect for busy days.

Back