Shredded Beef Taco Cheesy Pockets
3 lbs. cooked shredded and choppped beef (beef arm roast or chuck roast)
1 pkg. Taco seasoning
1 ½ cups beef stock or broth
1 cup salsa
1 8-oz. pkgs. Cream cheese, softened
4 tbsp. butter, melted
2 cups shredded Cheddar cheese
2 pkgs. Tortillas
Shredded lettuce, for garnish
Sour cream, for garnish
Salsa, for garnish
Shredded cheese, for garnish
Add taco seasoning to a medium size slow cooker. Add beef stock or broth and stir. Add roast to the slow cooker and coat both sides with taco seasoning mixture. Cover and cook on low 7-8 hours on low or until tender. Once fork tender, remove, let cool for a few minutes, and shred. Add shredded beef back to the slow cooker and stir.
In a medium bowl, beat the cream cheese until it’s smooth. Add in the cup of salsa and blend well.
Preheat oven to 350-degrees F.
Lay out your tortillas and add a spoonful or two of the cheese mixture in the center of the tortilla. Place a spoonful or two of the shredded beef over the salsa and cheese mixture. Sprinkle with some cheddar cheese. Fold the tortilla like you would a burrito. Lightly spray a baking sheet with cooking spray, Place the folded tortilla onto the greased baking sheet. Brush the tops of the tortillas with melted butter. Place in oven and bake 15-20 minutes. Remove from oven and serve, topped with shredded lettuce, sour cream, salsa and shredded cheese and serve.
(You could also use shredded chicken, shredded pork or ground beef in place of the shredded beef).
