A delicious and easy-to-make Nacho Cheese Beef Wrap that combines seasoned ground beef with fresh toppings and creamy nacho cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
500 g ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
2 tbsp tomato sauce
60 ml water
1 tbsp cooking oil
4 large flour tortillas
150 g nacho cheese sauce
100 g shredded cheddar cheese
1 large tomato, diced
½ small lettuce, shredded
1 small avocado, diced
50 g corn kernels, drained
2 tbsp sliced jalapeños, optional
Sour cream, for serving
Fresh cilantro, optional
Instructions
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spatula, until browned and cooked through. Drain excess fat if necessary.
Add paprika, cumin, chili powder, salt, black pepper, tomato sauce, and water. Stir well and simmer for 3–4 minutes until the mixture is juicy but not watery.
Heat each tortilla in a dry skillet for about 15–20 seconds per side until soft and flexible.
Spread a generous layer of nacho cheese sauce down the center of each tortilla. Add the seasoned beef, cheddar cheese, lettuce, tomato, avocado, corn, and jalapeños.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to create a burrito-style wrap.
Place the wraps seam-side down in a lightly greased skillet. Cook for 1–2 minutes per side until golden and slightly crispy and the cheese has melted.
Slice in half and serve warm with sour cream, extra nacho cheese, or your favorite salsa.
Notes
For extra flavor, add a little smoked paprika to the beef.
Add crispy tortilla strips inside for a nacho-style crunch.
You can substitute ground beef with shredded chicken or turkey.
For a spicy version, mix hot sauce into the nacho cheese.
Don’t overfill the tortillas so they roll neatly and don’t split.