Loaded Cheesy Pocket Tacos

Step 3: Assemble the Pockets
Line a baking sheet with parchment paper or lightly spray with cooking spray. Warm the flour tortillas briefly if needed to make them pliable — 15 to 20 seconds in the microwave wrapped in a damp paper towel works well. Lay a tortilla flat on a clean work surface. Spread a generous spoonful of the cream cheese mixture across the center, leaving about an inch of border around the edges. Spoon a portion of the seasoned ground beef over the cream cheese layer, then top with a handful of shredded cheddar cheese. To fold: bring the bottom edge of the tortilla up over the filling, fold in the sides, then roll upward like a burrito — or fold the tortilla in half over the filling and use a fork to crimp the edges, creating a half-moon pocket shape. Either approach works; the key is to tuck the edges securely so the filling does not escape during baking. Place each assembled pocket seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.