The first time I made these nacho cheese beef wraps, my kitchen transformed into my favorite corner taqueria. The sizzle of seasoned beef hitting a hot pan, the unmistakable, cozy scent of toasted cumin, and that glorious moment when the melty cheese sauce mingles with it all—it’s pure, comforting magic. I was aiming for a quick weeknight dinner, but what I created became our family’s most-requested “fun” meal. It’s the kind of food that makes everyone gather in the kitchen, wondering when they can sneak the first bite. For me, that’s the sign of a perfect recipe.
Ingredients
- 1 lb ground beef (80/20 works best for flavor)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 packet (1 oz) taco seasoning, or 2 tablespoons homemade
- 1/2 cup water
- 4 large burrito-size flour tortillas
- 1 cup shredded iceberg lettuce
- 1 large tomato, diced
- 1/2 cup sliced black olives (optional, but I love them!)
- 1/4 cup pickled jalapeños, for serving
- For the Nacho Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup diced tomatoes with green chiles (like Rotel), drained
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt to taste
The quality of your tortillas is non-negotiable here—trust me. Don’t just grab any pack. Look for the ones sold near the deli, often labeled “soft soft” or “extra soft.” They steam-heat beautifully. For the cheese sauce, pre-shredded bags are tempting, but they contain anti-caking agents that can make your sauce grainy. Taking two minutes to shred a block of sharp cheddar yourself makes a silky, luxurious difference. And if you have an extra minute, make your own taco seasoning; it’s just cumin, chili powder, garlic powder, and oregano, and it tastes so much fresher.(See the next page below to continue…)