Loaded Cheesy Pocket Tacos Directions:
Preheat oven to 350°F (175°C) and lightly coat a large 18x13 inch baking tray with cooking spray.
Crumble the ground beef into a skillet over medium heat and cook for 7–8 minutes until fully browned, breaking into small pieces.
Drain excess grease completely and return beef to skillet.
Add taco seasoning and prepare according to package directions, simmering 3–4 minutes until thickened.
In a medium bowl, beat softened light cream cheese until smooth.
Add salsa to the cream cheese and mix until fully blended.
Lay one tortilla flat and spread 2 tablespoons of the cream cheese mixture in the center.
Top with about 2 tablespoons seasoned beef and sprinkle 1 tablespoon shredded cheddar over the beef.
Fold the sides inward and roll tightly like a burrito.
Place seam-side down on prepared baking tray and repeat with remaining tortillas to make 12 pockets.
Brush tops evenly with melted light butter.
Bake on center rack for 15 minutes until lightly golden and heated through.
Serve immediately with optional toppings if desired.
WW Points Calculation
93% lean ground beef, 1 lb 16.00
Taco seasoning packet (Old El Paso) 4.00
Light cream cheese, 8 oz (Philadelphia Light) 16.00
Reduced-fat cheddar, 1 cup (Kraft 2%) 12.00
Mission Carb Balance tortillas, 12 (6 inch) 36.00
Light butter, 2 tbsp (Land O Lakes Light) 6.00
Salsa and optional toppings 0.00
Points Information:
Total Points: 90.00
Servings: 12 pockets (1 taco pocket each, 6-inch tortilla folded burrito-style)
Points per serving: 7.50
Nutrition Information
Calories 280
Fat 14g
Protein 18g
Carbohydrates 22g
Sugar 3g
Sodium 620mg
I'm waiting for your comments! Enjoy!
