GROUND BEEF MEXI WRAPS
These are fast, cheap and easy. My family inhaled these. This is based on a recipe I saw prepared on Calling all Cooks years ago, with qute a few of my own changes. I use Habanero Lime Hot Salsa in this, but any level of heat that you desire is fine. I have used Emeril's Southwest seasoning, and also Tastefully Simple's Fiesta seasoning in these before, both turned out well. Seasonings measurements are really to taste, I had to give measurements for the computer, but feel free to adjust to your saltiness and spiciness preferences.
Provided by HeatherFeather
Categories Meat
Time 33m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
- Unroll first package of crescent rolls, pressing together seams.
- Separate into 6 individual squares (do not separate into triangles) and place onto a lightly greased baking sheet, leaving about an inch between each square.
- Lay one chile on each of the crescent roll squares, cut sides up.
- Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
- Open the second pack of crescent rolls and make another 6 sqaures as before, then place a square piece over each of the wraps, no need to seal edges.
- Top each wrap with another sprinkling of cheese.
- Bake for 13 minutes or until the top has melted and is just slightly golden brown (check early a different brands of crescent rolls may cook a bit faster or slower). Garnish with sour cream, scallions, cilantro, olives, more raw onions, and more salsa as desired.
MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party following my son's baptism. Everyone liked them so much that it's become one of my go-to slow-cooker recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
FAJITA BURGER WRAPS
This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. -Antonio Smith, Canal Winchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat oil over medium heat. Add burgers; cook 4 minutes on each side. Remove from pan. In same skillet, add peppers and onion; cook and stir 5-7 minutes or until lightly browned and tender., On the center of each tortilla, place 1/2 cup pepper mixture, 1 burger and 3 tablespoons cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square., Wipe skillet clean. Place wraps in skillet, seam side down. Cook on medium heat 1-2 minutes on each side or until golden brown and a thermometer inserted in beef reads 160°.
Nutrition Facts : Calories 533 calories, Fat 23g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1190mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
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