Best Ground Beef Mexi Wraps Recipes

GROUND BEEF MEXI WRAPS

Steps:

• Preheat oven to 375 degrees.
• Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
• Unroll first package of crescent rolls, pressing together seams.
• Separate into 6 individual squares (do not separate into triangles) and place onto a lightly greased baking sheet, leaving about an inch between each square.
• Lay one chile on each of the crescent roll squares, cut sides up.
• Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
• Open the second pack of crescent rolls and make another 6 sqaures as before, then place a square piece over each of the wraps, no need to seal edges.
• Top each wrap with another sprinkling of cheese.
• Bake for 13 minutes or until the top has melted and is just slightly golden brown (check early a different brands of crescent rolls may cook a bit faster or slower). Garnish with sour cream, scallions, cilantro, olives, more raw onions, and more salsa as desired.

LETTUCE LEAF TACOS

Steps:

• Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
• Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
• Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
• Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.