Nacho Cheese Beef Wrap
This delicious Nacho Cheese Beef Wrap is a perfect blend of seasoned beef and gooey nacho cheese, all wrapped in a soft tortilla. It's an easy, satisfying dish that's great for lunch or a quick dinner.
Equipment
- 1 large skillet
- 1 spatula
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 (optional) tortilla press
- 4 serving plates
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning (about 1 ounce)
- 1 cup nacho cheese sauce
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sliced jalapeños (optional)
- 1/2 cup sour cream (optional)
- 1/4 cup chopped cilantro (optional)
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Add the taco seasoning to the skillet, along with 1/4 cup of water. Stir well to combine and let simmer for another 3-5 minutes, until the beef is well coated and flavors are blended.
- While the beef is cooking, warm the flour tortillas in another skillet or microwave for about 30 seconds, until pliable.
- Once the beef mixture is ready, remove it from heat and stir in the nacho cheese sauce until the beef is evenly coated.
- To assemble the wrap, place a generous portion of the beef and cheese mixture in the center of each tortilla.
- Top with shredded lettuce, diced tomatoes, and if desired, slices of jalapeños.
- Carefully fold the sides of the tortilla inwards and then roll it from the bottom to create a wrap.
- Repeat the process until all wraps are assembled. If desired, you can grill the wraps in a skillet for 2-3 minutes on each side for a crispy finish.
- Serve warm with sour cream and chopped cilantro on the side.
Notes
Feel free to customize your wrap with different toppings like avocado, olives, or black beans.
You can make this dish vegetarian by substituting the ground beef with a plant-based protein or beans.
Leftover wraps can be stored in the refrigerator for up to 2 days, but are best enjoyed fresh.