Equipment Needed
- Large skillet
- Mixing bowls
- Box grater (if shredding your own cheese)
- Cutting board & sharp knife
- Baking sheet
- Aluminum foil or parchment paper
- Spatula
Step-by-Step Instructions
First, let’s build our flavor base. I heat my large skillet over medium-high heat and add the ground beef. I break it apart with my spatula and let it get a nice, browned crust—that’s where the deep flavor starts. Once it’s fully cooked and no longer pink, I drain any excess grease, but I leave just a little bit behind for moisture. Then, I sprinkle the entire packet of taco seasoning over the beef. This is where the magic starts! I pour in that 1/4 cup of water and let it all simmer together for about 3-4 minutes. The mixture will thicken beautifully, coating every bit of beef. I take it off the heat and let it cool slightly so it doesn’t steam our tortillas into mush.
While the beef is cooling, I turn my attention to the assembly station. I lay out my tortillas on the counter and preheat my oven to 375°F (190°C). I line my baking sheet with foil for easy cleanup—a lesson learned after one too many cheese-scraping sessions. In a bowl, I combine the diced tomatoes, onion, and cilantro with a pinch of salt. This fresh pico adds a crucial bright pop against the rich beef and cheese. I also get my shredded cheese ready. I divide it mentally, knowing I’ll use about three-quarters for the filling and save the rest for topping.
Now for the fun part: assembly. I spoon a generous portion of the seasoned beef down the center of each tortilla, but I leave a clear border around the edges—this is vital for a good seal. On top of the beef, I layer a hearty handful of shredded cheese, then a spoonful of the fresh tomato mixture. I learned the hard way that overfilling leads to disastrous, messy leaks in the oven. To fold, I bring the bottom edge up over the filling, then fold in the sides, and roll it tightly away from myself, like a burrito. Placing them seam-side down on the baking sheet is the final key to keeping them sealed.
Finally, I give the tops of the wraps a very light spritz with cooking spray or a brush of oil—this helps them crisp up into golden perfection. I sprinkle the reserved cheese over the tops because, in my world, more cheese is always the answer. I bake them for 15-18 minutes, but I start peeking at the 12-minute mark. You’re waiting for the tortillas to be crisp and lightly golden and for that top cheese to be gloriously melted. The smell at this point is absolutely intoxicating. I let them rest for just 5 minutes after pulling them out; this lets the cheese filling set slightly so it doesn’t all come rushing out on the first bite.(See the next page below to continue…)