Cheesy Baked Tortilla Wraps with Ground Beef

By Muhammad Faizan

Cheesy Baked Tortilla Wraps with Ground Beef

These warm, melty tortilla wraps are loaded with seasoned ground beef, creamy cheese, and a touch of fresh veggies — then baked until perfectly golden. They’re quick, budget-friendly, kid-approved, and perfect for busy weeknights or relaxed weekends when you want something satisfying without spending hours in the kitchen.

Ingredients (Serves 4–5)

For the filling:

  • 1 lb (450 g) ground beef

  • 1 small onion, finely chopped

  • 1–2 garlic cloves, minced

  • 1 small bell pepper or jalapeño (optional), diced

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 1 tsp paprika

  • 1 tsp Italian seasoning or cumin

  • ½ cup cream cheese or sour cream

  • 1½ cups shredded mozzarella or cheddar

For assembling:

  • 8 medium flour tortillas

  • 1 cup shredded cheese for topping

  • Fresh parsley or green onions for garnish

Instructions

1. Prepare the Beef Filling

  1. Heat a pan over medium heat.

  2. Add the ground beef, break it apart, and cook until browned.

  3. Add onion, garlic, and bell pepper; cook until softened.

  4. Stir in salt, pepper, paprika, and Italian seasoning.

  5. Remove from heat and mix in cream cheese and shredded mozzarella until creamy.

2. Assemble the Tortilla Wraps

  1. Preheat oven to 375°F (190°C).

  2. Lay each tortilla flat and spoon in 2–3 tbsp of the beef mixture.

  3. Roll tightly and arrange seam-side down in a greased baking dish.

  4. Sprinkle with shredded cheese on top.

3. Bake

  • Bake for 15–20 minutes, or until the cheese is bubbly and the edges are lightly golden.

4. Serve

Garnish with parsley or green onion and serve warm with salsa, sour cream, or ranch.

Recipe Notes

  • You can prepare the filling ahead and refrigerate for up to 2 days.

  • Use corn tortillas if you prefer, but soften them first to prevent cracking.

  • Substitute ground beef with chicken, turkey, or plant-based meat.

Tips for Best Results

  • Cheese choice: mozzarella melts beautifully, but Monterey Jack adds a delicious stretch.

  • Don’t overfill tortillas — it helps them stay rolled while baking.

  • For crispier edges: bake uncovered for the last 5 minutes.

  • Add heat: a pinch of chili flakes or diced jalapeños works great.

Servings

This recipe makes 8 wraps, enough for 4–5 people.

Nutritional Info (Approx. per wrap)

  • Calories: 285

  • Protein: 17 g

  • Fat: 16 g

  • Carbohydrates: 18 g

  • Fiber: 1 g

  • Sodium: 440 mg

(Values vary depending on cheese/tortillas used.)

Benefits of This Recipe

  • Quick to prepare — ready in under 30 minutes.

  • Family-friendly — kids and adults love it.

  • Budget-conscious — uses simple pantry staples.

  • Customizable — add veggies, different meats, or spices.

  • Meal-prep friendly — reheats well for lunches.

Q&A About the Recipe

Q: Can I freeze the wraps?

Yes! Freeze unbaked wraps for up to 2 months. Bake directly from frozen, adding 10 extra minutes.

Q: Can I make this recipe low-carb?

Use low-carb tortillas and swap cream cheese for Greek yogurt.

Q: What sides go well with this?

Mexican rice, salad, guacamole, roasted veggies, or coleslaw.

Q: Can I make this spicier?

Add jalapeños, cayenne, chipotle peppers, or spicy salsa.

Q: Can I use corn tortillas?

Yes, but warm them slightly so they roll without cracking.

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