Time: 40 min.
Complexity: easily
Servings: 6

This wrap combines three types of Mexican appetizers: burritos, tacos, and nachos. Grilled beef, refried beans, pickled jalapeños, a rich pico de gallo salsa made from tomatoes, onions, and peppers, and shredded cheese—all combined make the perfect filling for a hearty, juicy Mexican-style wrap. Wrap it in layers of corn tortillas, held together with melted cheese, and bake it to infuse the flavors together. Slice and serve with guacamole and sour cream. One wrap feeds a crowd of six.

Ingredients:

• 5 cups of grated cheese mixture
• 20 mini corn tortillas (about 10 cm in diameter)
• 1 tbsp. vegetable oil
• 350 g of ground beef
• 30 gr. taco seasoning
• 1 tbsp tomato paste
• 1 can (425g) of refried beans
• 1 tbsp. pico de gallo + extra for filing
• 3/4 cup chopped pickled jalapeños
• 1 can 60g black olives, chopped
• Guacamole and sour cream, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cheese, tortilla, ground beef, taco seasoning, tomato paste, baked beans, pico de gallo sauce, jalapeno pepper, olive, guacamole sauce, sour cream

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Preparation:

Step 1
• Preheat oven to 175°C. Line a 32x45cm baking pan with parchment paper.
Step 2
• Spread 1.5 cups of cheese evenly on a parchment-lined baking sheet. Arrange the tortillas in overlapping rows of 4. Sprinkle with another 1.5 cups of cheese and bake until the cheese is dry and tender, but not browned, about 20 minutes.
Step 3
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up the ground beef with a wooden spoon, until darkened, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
Step 4
• Place the refried beans on top of the tortillas, leaving a 2-cm border on both short sides. Top evenly with the ground beef, followed by the pico de gallo, jalapeño, and olives. Sprinkle with the remaining 2 cups of cheese.
Step 5
• Starting from the short end, use parchment paper to roll the taco into a tight log. Return to the oven and bake until golden brown and the filling is heated through, about 15-20 minutes.
Step 6
• Using a large spatula, transfer the tacos to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and pico de gallo.

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