Go Back

Nacho Cheese Beef Wrap

Cozy and crunchy wraps filled with seasoned ground beef, nacho cheese, and colorful veggies, all wrapped in a crispy tortilla.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Snack
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef and Veggies
  • 1 lb lean ground beef Use lean beef for less splatter.
  • 1 packet taco seasoning mix
  • 1 small onion, diced
  • 1 green bell pepper chopped
  • 1 can Rotel (diced tomatoes with green chilis) Can substitute with canned diced tomatoes and jalapeño.
Cheese and Toppings
  • 1 cup nacho cheese sauce
  • 1/2 cup sour cream Add for creaminess.
  • 1 cup crushed Nacho Cheese Doritos For crunch.
  • 1 cup shredded lettuce For serving.
Wraps
  • 4 large flour tortilla wraps Warm tortillas for easier rolling.

Method
 

Cooking the Beef
  1. Heat a skillet over medium-high and add the ground beef. Cook until browned and broken into small pieces.
  2. Drain off excess fat and return the beef to the pan.
  3. Add the diced onion and chopped green pepper. Sauté for about 4 minutes.
  4. Stir in the taco seasoning and a splash of water; simmer for 1-2 minutes.
Preparing the Cheese Mixture
  1. In a bowl, mix the nacho cheese sauce with the Rotel until smooth.
Assembling the Wraps
  1. Lay the tortillas flat. Spread a line of the cheese–Rotel mixture down the center of each.
  2. Add a scoop of beef, a dollop of sour cream, and a sprinkle of crushed Doritos.
  3. Fold in the sides and roll up tightly, keeping the seam down.
Toasting the Wraps
  1. Toast each wrap in a dry skillet over medium heat for 2-3 minutes per side.
  2. Serve immediately on a bed of shredded lettuce.

Notes

Chop and toss leftovers into a salad bowl for a quick Tex-Mex meal. Store in an airtight container for up to 3 days in the fridge or freeze for 2 months.