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Tips:
If you’re looking to enjoy a nacho cheese beef wrap, there are a few things you should keep in mind.
First, make sure to use high-quality ingredients. You’ll want a good, spicy beef and some flavorful nacho cheese sauce.
Next, make sure to wrap the ingredients tightly so that everything stays in place.
Finally, be sure to heat the wrap-up before eating it for the best possible experience.
Variations:
There are many variations of nacho cheese beef wraps that can be made.
One variation could include adding some refried beans into the wrap.
Another variation could include using a different type of cheese, such as pepper jack cheese.
Yet another variation could include using a different type of meat, such as chicken or turkey.
Ingredients:
1 lb ground beef
1 packet taco seasoning mix
1/4 cup water
1/2 cup queso or nacho cheese dip
6 Large burrito-size flour tortillas 10 or 12 inch
6 tostada shells or corn tortillas see note
1/2 cup sour cream
2 cups shredded lettuce
1 tomato diced
1/4 cup minced cilantro
juice of 1 lime
1 cup shredded Mexican cheese blend
Instructions:
Heat a large skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and crumble the ground beef until no longer pink; Drain grease. Stir in the taco seasoning mix and water and allow the mixture to simmer for 10 minutes.
On a clean flat surface, lay one flour tortilla on a flat surface. Spread about 2 tablespoons of queso on the center of the tortilla, Top with about 1/2 cup of taco meat. Top the meat with 1 tostada, Spread a thin layer of sour cream over the tostada shell. Top with lettuce,
tomato, cilantro, a sprinkle of lime, and shredded Mexican cheese.
To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings.
If there is a spot left open in the center, cut a piece of another flour tortilla and tuck it in the center, so it’s fully covered. Repeat with all remaining tortillas, tostadas, and fillings.
Heat a medium non-stick pan to medium heat; spray with cooking spray or drizzle with a light layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2 – 3 minutes per side or until golden brown and crunchy. Repeat the process with all crunch wraps. Serve hot!
Frequently Asked Questions:
Can I use chicken?
Chicken would taste fabulous made into Nacho Cheese Wraps. You could also switch up to a spicy sausage or turkey. How about a combination of meats?
Why do we use Doritos and Tortillas?
The double punch of flavor, the added crunch that is so unexpected. It is a combination that no one actually expects. It works so well together.
Can I add green chilis in with the meat?
If you like the spice go for it! I enjoy adding a can of Rotel green chilis with diced tomatoes in my meat. It gives an extra bite that is delicious!
Nutrition
Calories: 710kcal | Carbohydrates: 49g | Protein: 43g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1782mg | Fiber: 4g | Sugar: 5g
