Cheesey Taco Wrap

Published on
22 May 2024
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Ingredients:

  • 1 lb ground beef
  • 1 packet taco seasoning (or homemade mix: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, 1/2 tsp salt, 1/2 tsp black pepper)
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • 1 avocado, sliced
  • 1/2 cup diced red onion
  • 1/2 cup sour cream (optional)
  • 1/2 cup salsa (optional)

Instructions:

  1. Prepare the Beef:

    1. In a large skillet over medium heat, cook the ground beef until it’s browned and fully cooked. Drain any excess fat.
    2. Add the taco seasoning and a small amount of water (as per the seasoning packet instructions or about 1/4 cup if using homemade seasoning). Stir well and simmer for a few minutes until the beef is well-coated and the seasoning is evenly distributed. Remove from heat.
  2. Assemble the Taco Wrap:

    1. Lay a large flour tortilla on a clean surface.
    2. Spread a layer of seasoned taco beef down the center of the tortilla.
    3. Top with shredded lettuce, diced tomatoes, avocado slices, and diced red onion.
    4. Add a dollop of sour cream and a spoonful of salsa if desired.
    5. Fold the sides of the tortilla over the filling, then roll it up tightly like a burrito.
  3. Add the Cheese Layer:

    1. Heat a non-stick skillet or griddle over medium heat.
    2. Sprinkle a layer of shredded cheese evenly over the surface of the skillet.
    3. Place the assembled taco wrap on top of the cheese layer.
    4. Allow the cheese to melt and become crispy, which will take about 2-3 minutes.
    5. Carefully flip the wrap to coat the other side with a layer of cheese if desired, adding more cheese to the skillet if needed. Toast for an additional 2-3 minutes until both sides are crispy.
  4. Serve:

    1. Cut the taco wrap in half if desired and serve immediately with additional salsa, sour cream, or guacamole on the side.
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