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Warm beef, rice and cheddar fill four tortillas, then mozzarella melts against the skillet to form an outer crust. The cheese layer distinguishes this version from the plain toasted burrito guide.
Loose shreds do not adhere well to a dry tortilla. Melting a measured patch underneath creates a connected crust.
Ingredients and measurements
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 1/2 cup tortilla chips, crushed
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese; 2 tablespoons butter
Preparation and baking
- Stage 1
Brown ground beef in a skillet, breaking it into small pieces, until it reaches 160°F. Drain excess fat, add taco seasoning and the half cup water, and simmer until the mixture is thick rather than watery.
- Stage 2
Warm cooked rice and nacho cheese sauce as appropriate for their storage state. Warm tortillas briefly until pliable. Divide beef, rice, cheddar, nacho sauce, sour cream and crushed chips among four tortillas, leaving clear borders. Serve excess filling alongside.
- Stage 3
Fold in both sides and roll tightly. Melt a little of the measured butter in a nonstick skillet over medium-low heat and toast each wrap seam-side down until sealed.
- Stage 4
Lift a wrap, scatter a quarter cup mozzarella in a narrow patch of the pan, and place the wrap onto it. Let cheese melt and develop golden edges before loosening carefully with a thin spatula. Repeat with remaining wraps and remaining butter as needed.
- Stage 5
Use already-hot fillings; a short toast does not reliably reheat a cold center. Let the wraps rest briefly before slicing and serve while the exterior is crisp.
Use moderate-to-low heat so cheese can melt and release before burning. Adjust between batches as the pan heats.
Why put cheese in the skillet?
Use one quarter cup for each of four wraps. The separate cup of cheddar belongs inside.
How hot should the pan be?
Reduce its filling and serve the surplus beside it. Overfilling leads to torn tortillas and filling leaking into the cheese crust.
How is the mozzarella divided?
Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or colder. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Why put cheese in the skillet?
Loose shreds do not adhere well to a dry tortilla. Melting a measured patch underneath creates a connected crust.
- How hot should the pan be?
Use moderate-to-low heat so cheese can melt and release before burning. Adjust between batches as the pan heats.
- How is the mozzarella divided?
Use one quarter cup for each of four wraps. The separate cup of cheddar belongs inside.
- What if a wrap will not close?
Reduce its filling and serve the surplus beside it. Overfilling leads to torn tortillas and filling leaking into the cheese crust.