CHEESY TACO POCKETS

CHEESY TACO POCKETS Servings: 12 1 lb ground beef (or meat of choice) 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 (or 6 large if you prefer bigger taco pockets) sour cream, salsa, tomatoes, etc. for garnish 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. HOW TO FOLD A BURRITO Rolling burritos isn’t hard. The secret is to not overfill, and to slightly warm or steam the wrap so it’s nice and pliable. Make sure you tightly wrap both ends of the burrito, so it won’t spill out. Place a scoop of filling in the center of the tortilla. Fold one of the sides in, tucking all the filling under this fold. Then fold in the top and bottom, and finish with the final side in to wrap everything in.