SAUCY BEEF WRAPS
Reminiscent of a childhood sloppy sandwich, this Ground Beef wrap gets a dose of goodness from a homemade sauce and lots of veggies!
Provided by BIWFD
Categories Kids' Menu
Time 35m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Brown Ground Beef with onion, bell pepper and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary.
- Stir in water, tomato paste, brown sugar, vinegar, chili powder and salt; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Add spinach, beans and carrots; continue simmering 3 to 4 minutes or until heated through.
- Spoon filling evenly in a row across center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up.
Nutrition Facts : Calories 400
PATTY MELTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
- In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
- Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
- Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
- On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!
COLORFUL BEEF WRAPS
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
25 SANDWICH WRAPS FOR A LIGHT LUNCH
Try these sandwich wrap recipes if you want to spice up your lunch routine! From buffalo chicken to BLT to grilled cheeseburger, these wraps are hearty, satisfying, and delicious!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sandwich wrap in 30 minutes or less!
Nutrition Facts :
BEEF WRAP MELT
Make and share this Beef Wrap Melt recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread mayonnaise onto tortilla.
- Top with remaining ingredients; roll up tortilla.
- Place on microwaveable plate.
- Microwave on high for 1 minute or until velveeta is melted.
Nutrition Facts : Calories 85.8, Fat 4, SaturatedFat 1.1, Cholesterol 19.4, Sodium 491.8, Carbohydrate 5.9, Fiber 2.9, Sugar 1.3, Protein 8.5
ROAST BEEF MELTS
Yummy. These make a great lunch or dinner. From Rachael Ray magazine. I think turkey would be good, also.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven and preheat to 400°.
- Line a baking sheet with foil.
- Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes; set aside.
- In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
- In a medium bowl, stir together the mayonnaise and horseradish.
- Spread about a tablespoon of the mixture on each toast slice.
- Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl.
- Season with salt and pepper.
- Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw.
- Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.
Nutrition Facts : Calories 957, Fat 62.3, SaturatedFat 24.8, Cholesterol 240.9, Sodium 3967.9, Carbohydrate 31.8, Fiber 3.8, Sugar 5.6, Protein 65.6
CHEESY ROAST BEEF MELT
Perfect for those nights you don't feel like cooking, this Cheesy Roast Beef Melt is layered with flavor and ready in under 10 minutes!
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread cut sides of roll with dressing, then mustard. Fill with 2% Milk Singles and meat.
- Wrap sandwich in paper towel.
- Microwave on HIGH 30 to 35 sec. or until 2% Milk Singles are melted.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1370 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 2 g, Protein 21 g
STIR-FRY CHILLI BEEF WRAPS
Stretch your steak a little further by adding lots of peppers, tomatoes and black beans, and serving in tortillas
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
- Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
- Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.
Nutrition Facts : Calories 642 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
MELT-IN-YOUR-MOUTH MEATLOAF RECIPE
I used to hate meatloaf. It was a dreaded dish of dry, tough, underseasoned, unnaturally shaped meat associated with school cafeterias and sad lunches. Then one glorious day, meatloaf was redeemed by the always-amazing Ina Garten. I was watching the Food Network and saw her create the most delicious, melt-in-your-mouth meatloaf I never knew existed. Served atop buttery mashed potatoes, it was comfort food defined, and I vowed to give homemade meatloaf a try. This recipe is inspired by Ina but adapted to make it ours. So double the recipe (and baking time) if making it for a crowd. And if cafeteria lunches made you swear off meatloaf, I beg you to give this recipe one final try. I promise it's worth it.
Provided by Gretel Shaw
Categories Ground Beef / Beef Mince
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with foil and set it aside. TIP: Put a pan of water on the bottom rack of the oven with the meatloaf (on the rack underneath the meatloaf). This will prevent the meatloaf from cracking while baking and keep it very moist. In a medium-heated pan, add olive oil. When the oil is already hot, add your onions, garlic and thyme and cook for 8 to 10 minutes, occasionally stirring, until the onions are translucent. Set aside to cool for a bit. Combine the salt, pepper, Worcestershire sauce, stock, tomato paste, beef, breadcrumbs, and egg in a large mixing bowl. Use a fork to lightly mix everything together to prevent the meatloaf from becoming dense. Add in the slightly cooled onion, garlic, and thyme mixture and stir until combined. Add the meatloaf to the baking sheet and use clean hands to form it into a loaf shape lightly. Brush the ketchup on the top and bake for 35 to 45 minutes until done or a meat thermometer reads 160 degrees Fahrenheit. Remove from the oven and let sit for 3 to 5 minutes before slicing. Top with chopped fresh parsley, if desired.
Nutrition Facts : ServingSize 4 people
REUBEN STROMBOLI
I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.
Nutrition Facts : Calories 491 calories, Fat 32g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 1566mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
CLASSIC PATTY MELT
A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it's rye. I double the cheese but feel free to use 1 slice per patty melt.
Provided by Yoly
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
- Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
- Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
- Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.
Nutrition Facts : Calories 821.5 calories, Carbohydrate 36.7 g, Cholesterol 178 mg, Fat 54.2 g, Fiber 4.6 g, Protein 45.8 g, SaturatedFat 25.5 g, Sodium 1358.1 mg, Sugar 5 g
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- Heat heavy large cast iron or non-stick skillet or griddle on medium heat. Meanwhile, combine ground beef, Worcestershire sauce, pepper and salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
- Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center of patty registers 160°F for medium doneness, turning occasionally. Remove from skillet; keep warm.
- Melt 1 tablespoon butter in same skillet. Add onion; cook 6 to 8 minutes or until golden brown and very tender, stirring often. Remove onions from skillet; keep warm.
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