The Nacho Cheese Beef Wrap is a deliciously satisfying meal that combines the classic flavors of nachos into a convenient, handheld wrap. Perfect for lunch or dinner, this dish features seasoned ground beef enveloped in a soft flour tortilla, smothered in creamy nacho cheese sauce, and topped with fresh veggies. With the option to add black olives, green onions, and shredded cheddar cheese, you can customize each wrap to your liking. Pair it with sour cream and salsa for an extra kick! This recipe is easy to prepare and sure to be a crowd-pleaser. Let’s get started!
Ingredients:
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 packet (1 oz) taco seasoning mix
1/4 cup water
1 cup nacho cheese sauce
4 large flour tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup sliced black olives (optional)
1/4 cup chopped green onions
1/2 cup shredded cheddar cheese (optional)
Sour cream and salsa (for serving)
Directions:
Cook the Ground Beef:In a large skillet, cook the ground beef over medium-high heat until browned, breaking it apart with a spoon. Drain any excess fat.
Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened.
Stir in the taco seasoning mix and water. Simmer for 5 minutes, until the sauce thickens and the beef is well coated.
Warm the Tortillas:While the beef mixture is cooking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
Assemble the Wraps:Spread a generous spoonful of nacho cheese sauce down the center of each tortilla. Top with the seasoned ground beef mixture, followed by shredded lettuce, diced tomatoes, black olives, green onions, and shredded cheddar cheese if using.
Wrap and Serve:Fold in the sides of the tortilla and then roll it up tightly to form a wrap. Cut in half if desired.
Serve immediately with sour cream and salsa on the side for dipping.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 450 kcal per serving | Servings: 4 wraps
