Cheesy Beef Tortilla Wrap (Print Version)
Crispy tortillas filled with cheesy pasta and spiced ground beef. A handheld comfort dish that's rich, flavorful, and so satisfying.
# Ingredients:
→ Sloppy Joe Filling
01 -
2 tablespoons cooking oil
02 -
1 teaspoon chili powder
03 -
3 minced garlic cloves
04 -
1 tablespoon mustard (yellow)
05 -
1 tablespoon Worcestershire sauce
06 -
1/4 teaspoon optional cayenne for heat
07 -
Salt and black pepper as needed
08 -
1 medium onion, chopped finely
09 -
2 tablespoons tomato paste
10 -
3 tablespoons brown sugar
11 -
1/2 teaspoon smoky paprika
12 -
1/2 cup ketchup
13 -
1 small red pepper, diced (optional)
14 -
1 pound ground beef
→ Cheesy Mac Pasta
15 -
3 tablespoons butter
16 -
8 oz dry macaroni noodles
17 -
2 cups whole milk
18 -
Salt and pepper to taste
19 -
1/4 teaspoon garlic seasoning
20 -
1/4 teaspoon dry mustard spice
21 -
3 tablespoons all-purpose white flour
22 -
1/2 cup mozzarella, shredded
23 -
2 cups sharp cheddar, shredded fresh
→ To Assemble
24 -
Butter or non-stick spray for cooking
25 -
4 burrito-size tortillas (about 12 inches)
26 -
1 cup extra shredded cheese (any blend you like)
# Steps:
01 -
Boil macaroni following the instructions on the package until it's just tender. Drain and set aside. Use the same pot to melt butter over medium heat. Stir in the flour and cook for a minute or two, whisking consistently, until it starts to bubble. Slowly pour in the milk while whisking to avoid clumps. Stir until it becomes thicker, around 3-5 minutes. Take off the heat and slowly mix in cheeses until gooey and fully melted. Add garlic and mustard powders, along with a sprinkle of salt and pepper. Stir the pasta back into the cheesy sauce. Cover and leave it on a low setting to keep warm.
02 -
Heat oil in a big pan over medium-high heat. Toss in onion and pepper (if using) and cook for about 4 minutes to soften them. Add the ground beef, breaking it up into tiny pieces as it browns. Cook everything through (about 7 minutes) and drain any extra grease if necessary. Return it to the heat and stir in garlic—cook for another minute until fragrant. Next, mix in tomato paste for a minute, then add ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne if you want extra spice. Sprinkle with salt and black pepper. Let it simmer, stirring occasionally, for 10 minutes until it thickens up nicely. Once ready, set it aside.
03 -
Heat tortillas for flexibility by microwaving for 30 seconds or gently warming in a dry pan. Lay one tortilla flat and spread around 3/4 cup of the mac & cheese along the center section, leaving a little room at the edges. Add about a half cup of the sloppy joe mix on top, then sprinkle with a quarter cup of extra cheese. First, fold the bottom part up, tuck both sides inward, and then roll tightly to seal everything in.
04 -
Warm up a pan or flat griddle on medium. Add a light coat of butter or spray the surface with cooking oil. Place wraps seam-side down in the pan. Let them cook for 2 minutes or until golden brown and crispy. Flip and repeat on the other side. Push down gently with a spatula while cooking for crispier results. The cheese should be gooey and dripping slightly by the end.
05 -
Remove the wraps from the heat and let them sit for a quick minute to cool down just a bit. Cut diagonally so the inside layers are visible, and serve hot for the best results. These are messy but totally worth it, so have napkins handy!