Nacho Cheese Beef Wrap

Craving the bold, comforting flavors of loaded nachos but in a neat, handheld package? Our Ultimate Nacho Cheese Beef Wrap is your answer! This recipe features perfectly seasoned ground beef, a creamy, spicy homemade nacho cheese sauce, and all your favorite fresh toppings, all bundled into a soft flour tortilla. It’s a quick, satisfying meal perfect for a busy weeknight dinner, a game-day feast, or a make-ahead lunch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 wraps

Cooking Intensity: Medium
Lasts For: Best enjoyed immediately. Assembled wraps can be stored in an airtight container in the refrigerator for up to 1 day, but the tortilla may soften.

Nutrition Information (Per Wrap)

• Calories: 685 kcal

• Total Fat: 42g

• Saturated Fat: 19g

• Cholesterol: 125mg

• Sodium: 1180mg

• Total Carbohydrates: 38g

• Dietary Fiber: 4g

• Sugars: 6g

• Protein: 38g

Please note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

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Ingredients

For the Seasoned Beef:

• 1 lb (450g) lean ground beef (90/10)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 tbsp taco seasoning (store-bought or homemade)

• ½ tsp smoked paprika

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper

• 2 tbsp water

For the Nacho Cheese Sauce:

• 1 tbsp unsalted butter

• 1 tbsp all-purpose flour

• ¾ cup whole milk, warmed

• 1 ½ cups sharp cheddar cheese, freshly grated

• ¼ cup Monterey Jack cheese, freshly grated

• 1 (4 oz) can diced green chiles, undrained

• ½ tsp cumin

• ¼ tsp cayenne pepper (optional, for heat)

For Assembling:

• 4 large (10-inch) flour tortillas

• 2 cups shredded romaine lettuce

• 1 large tomato, diced

• ½ cup sliced black olives

• ¼ cup pickled jalapeño slices

• ½ cup sour cream or Greek yogurt

• Fresh cilantro, chopped (for garnish)

• Lime wedges, for serving

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Instructions

1. Prepare the Seasoned Beef:

• Heat a large skillet or frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it begins to brown (about 5-6 minutes).

• Add the diced onion and cook for another 3-4 minutes until the onion is softened and the beef is fully cooked. Add the minced garlic and cook for 30 seconds until fragrant.

• Drain any excess grease from the skillet. Return to the heat and add the taco seasoning, smoked paprika, salt, pepper, and 2 tablespoons of water. Stir to combine and let it simmer for 2-3 minutes until the liquid is absorbed. Remove from heat and set aside.

2. Make the Nacho Cheese Sauce:

• While the beef is cooking, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat.

• Whisk in the flour and cook for 1 minute to form a roux, stirring constantly.

• Gradually pour in the warm milk, whisking continuously to avoid lumps. Continue to cook and whisk until the mixture thickens slightly, about 3-4 minutes.

• Reduce the heat to low. Gradually add the grated cheddar and Monterey Jack cheeses, a handful at a time, whisking until each addition is completely melted and smooth before adding the next.

• Stir in the diced green chiles (with their juice), cumin, and cayenne pepper (if using). Keep warm over the lowest possible heat, stirring occasionally.

3. Warm the Tortillas:

• To make the tortillas pliable and prevent cracking, warm them for 20-30 seconds in a microwave, wrapped in a damp paper towel. Alternatively, you can quickly heat them one at a time in a dry skillet over medium heat for about 15 seconds per side.

4. Assemble the Wraps:

• Lay out a warm tortilla on a clean surface. Spread a generous spoonful of the warm nacho cheese sauce down the center, leaving a 2-inch border at the top and bottom.

• Top the cheese with a quarter of the seasoned beef mixture.

• Layer on the shredded lettuce, diced tomato, black olives, and jalapeño slices.

• Add a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro.

5. Fold and Serve:

• To fold: Fold the sides of the tortilla inward over the filling. Then, starting from the bottom, tightly roll the tortilla up and away from you to enclose the filling completely.

• If desired, you can place the wrap seam-side down back into the dry skillet over medium heat for 1-2 minutes per side to get a crispy, golden-brown exterior.

• Repeat with the remaining tortillas and ingredients.

• Serve immediately with lime wedges on the side for squeezing over the top.

Chef’s Notes & Tips:

• Make it Healthier: Use ground turkey or chicken, low-fat cheese, and whole wheat tortillas. Increase the lettuce and tomato for more volume and fiber.

• Make it Spicier: Use pepper jack cheese instead of Monterey Jack and add a dash of hot sauce to the cheese sauce.

• Meal Prep: The beef and cheese sauce can be made ahead and stored separately in the refrigerator for up to 3 days. Reheat gently before assembling your wraps.

• No-Fuss Cheese Sauce: In a pinch, you can use 1 cup of a high-quality store-bought queso cheese dip, warmed.

Enjoy your delicious, restaurant-quality Nacho Cheese Beef Wrap