Equipment Needed
- Large skillet
- Medium saucepan
- Whisk
- Cheese grater (if using block cheese)
- Cutting board & chef’s knife
- Measuring cups and spoons
- Tongs or a spatula
Step-by-Step Instructions
I start by getting my cheese sauce going, as it can hang out on low heat while I cook the beef. In my medium saucepan, I melt the butter over medium heat and then whisk in the flour. I let it cook for a full minute until it’s blonde and fragrant—this cooks out the raw flour taste. Then, I slowly pour in the milk, whisking constantly to avoid lumps. This is where patience pays off. I keep whisking until it thickens enough to coat the back of a spoon, about 3-4 minutes.
Now, I turn the heat to low and stir in my freshly shredded cheddar, a handful at a time, letting each melt before adding more. This is my favorite part, watching it transform into a velvety pool. Once it’s smooth, I stir in the drained tomatoes with chiles, garlic powder, and smoked paprika. I give it a taste and add a pinch of salt. Then I just let it sit on the lowest warm setting, giving it an occasional stir.
While the sauce rests, I heat the olive oil in my large skillet over medium-high heat and cook the diced onion until it’s soft and translucent. Then, I add the ground beef, breaking it up with my spatula. I cook it until it’s beautifully browned and no pink remains. Here’s my pro-tip: don’t drain all the fat if there’s just a little—that flavor is gold. I sprinkle the taco seasoning over the beef, pour in the water, and let it all simmer together for about 5 minutes until the liquid reduces into a glossy coating.
The final, crucial step is treating the tortillas. I learned this the hard way with a cracked, messy wrap. I drape a damp paper towel over a stack of tortillas and microwave them for 30 seconds, or I warm each one directly over a low gas flame for 10-15 seconds per side until soft and pliable. I lay a warm tortilla flat, spoon a generous line of the beef mixture down the center, ladle on a hearty ribbon of that glorious cheese sauce, then top with lettuce, tomato, olives, and jalapeños. I fold in the sides, then roll tightly from the bottom up, tucking as I go. The warm tortilla makes this so easy.(See the next page below to continue…)