In a large skillet over medium-high heat, brown the ground beef, breaking it up into small pieces as it cooks. Cook until no pink remains — approximately 7 to 10 minutes depending on the thickness of your skillet. Drain off any excess fat. Add the taco seasoning and follow the packet instructions, which typically involve adding a small amount of water and stirring over medium heat for a few minutes until the seasoning has coated the meat evenly and the liquid has largely evaporated. Set aside to cool slightly while you prepare the cream cheese mixture and preheat the oven.
Step 2: Make the Cream Cheese Filling
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a medium bowl, beat the softened cream cheese with an electric hand mixer or a sturdy fork until completely smooth. Add the salsa and mix until the two are fully combined into a creamy, spreadable mixture with no visible lumps of cream cheese. The mixture should be thick but spreadable — if it seems too stiff, add a tablespoon more salsa and mix again.
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.
Step 4: Brush and Bake
Using a pastry brush or a spoon, brush the tops and sides of each assembled pocket with the melted butter. This step is not optional — the butter is what gives the finished pockets their golden color, slight crispiness, and the richly satisfying exterior that contrasts so well with the creamy filling. If desired, sprinkle a small amount of additional shredded cheese over the tops before they go into the oven. Bake for 15 minutes, until the tortillas are golden brown and the cheese inside is visibly melted at the edges. Allow to cool for 2 to 3 minutes before serving — the filling will be very hot immediately out of the oven.
