Cheesey Taco Wrap
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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:
Prepare the Beef:
- In a large skillet over medium heat, cook the ground beef until it’s browned and fully cooked. Drain any excess fat.
- 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.
Assemble the Taco Wrap:
- Lay a large flour tortilla on a clean surface.
- Spread a layer of seasoned taco beef down the center of the tortilla.
- Top with shredded lettuce, diced tomatoes, avocado slices, and diced red onion.
- Add a dollop of sour cream and a spoonful of salsa if desired.
- Fold the sides of the tortilla over the filling, then roll it up tightly like a burrito.
Add the Cheese Layer:
- Heat a non-stick skillet or griddle over medium heat.
- Sprinkle a layer of shredded cheese evenly over the surface of the skillet.
- Place the assembled taco wrap on top of the cheese layer.
- Allow the cheese to melt and become crispy, which will take about 2-3 minutes.
- 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.
Serve:
- Cut the taco wrap in half if desired and serve immediately with additional salsa, sour cream, or guacamole on the side.