CHEESY TACO POCKETS RECIPES
you can range the beef or cheese components in step with your preference. Shredded bird or pork can substitute for ground beef, and Monterey Jack for the cheddar, or yummy Mexican crema for the cream cheese. you may also use gentle corn tortillas rather than the flour version in case you decide upon.
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| CHEESY TACO POCKETS RECIPES |
Rolling burritos isn’t tough. The key is to no longer overfill, and to barely warm or steam the wrap so it’s quality and pliable. make sure you tightly wrap each ends of the burrito, so it gained’t spill out.
Leftover or make beforehand pork tacos will keep inside the refrigerator for 4 days or in the freezer for 4 months. you might discover they flavor even better after being saved a day or to present the flavors time to expand.
INGREDIENTS:
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz cream cheese room temp
- 1/2 cup salsa
- 1 cup cheddar cheese shredded
- 2 tablespoon butter melted
- 12 small flour tortillas
- sour cream salsa, tomatoes, etc. for garnish
INSTRUCTIONS:
- Cook ground beef, crumble and drain.
- Add packet of taco seasoning and follow instructions on packet to season ground beef.
- In a medium sized mixing bowl, beat cream cheese until almost fluffy. Slowly add in salsa and blend well.
- Take a tortilla and spread a spoon full 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. Place on greased cookie sheet.
- Brush tops of the burritos with melted butter. Bake at 350°F for 15 minutes or until golden brown. Remove from oven and garnish with taco toppings.