Beefy Nacho Cheese Wrap (Printer-Friendly Version)

Savory beef and creamy nacho cheese wrapped with veggies and crunchy chips for a delicious handheld meal.

# Required Ingredients:

→ Beef Filling

01 - 450 g ground beef
02 - 1 packet taco seasoning (approximately 30 g)

→ Nacho Cheese Mixture

03 - 240 ml nacho cheese sauce
04 - 1 can (about 285 g) Rotel tomatoes, drained well

→ Fresh Toppings

05 - 80 ml sour cream
06 - 60 g chopped bell peppers
07 - 60 g chopped onions
08 - shredded lettuce, as desired

→ For Wrapping

09 - add crushed nacho cheese Doritos, for crunch
10 - 4 large flour tortillas (about 25 cm diameter)

# Step-by-Step Instructions:

01 - Heat a large skillet over medium-high. Add ground beef and cook until evenly browned, breaking apart with a spatula. Drain excess fat.
02 - Stir in taco seasoning to the drained beef. Mix well to ensure beef is thoroughly coated. Remove from heat and set aside.
03 - Add chopped onions and bell peppers to the skillet over medium heat. Sauté until softened, about 3–5 minutes. Remove from heat.
04 - In a mixing bowl, combine the nacho cheese sauce with the drained Rotel tomatoes. Mix until smooth.
05 - Lay tortillas flat. Spoon a generous layer of nacho cheese mixture down the center of each tortilla.
06 - On top of the cheese mixture, add a dollop of sour cream, sautéed vegetables, seasoned beef, shredded lettuce, and a sprinkle of crushed Doritos.
07 - Fold in the sides and roll each tortilla tightly to form a burrito-style wrap.
08 - Return wraps to skillet and toast over medium heat until golden and crisp on all sides, turning with tongs as needed.
09 - Slice each wrap in half and serve immediately while hot and crispy. Optional: serve with extra nacho cheese sauce or sour cream on the side.

# Handy Cooking Tips:

01 - Let wraps rest for a minute before slicing to help fillings settle and prevent spillage.
02 - Draining the Rotel tomatoes thoroughly prevents soggy tortillas.
03 - Customize with additional toppings such as diced tomatoes, jalapeños, or black olives.
04 - To keep wraps warm for a group, hold in a low oven (about 90°C) covered with foil.
05 - Wraps can be assembled up to 1 day in advance and toasted fresh before serving.

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