Ground Beef Mexi Wraps
photo by HeatherFeather
- Ready In:
- 33mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 566.99 g lean ground beef
- 2-3 garlic cloves, minced
- 4.92-9.85 ml salt, to taste (original called for 2 tsp, but I use less)
- 2.46 ml southwest spicy seasoning (I like a spicy version)
- 2 (453.59 g) can crescent roll dough, tubes
- 2 (226.79 g) can whole green chilies, cut so there are 6 large strips total (save rest for another use)
- 236.59 ml cheddar cheese, shredded (to taste)
- 1 medium onion, chopped
- 236.59 ml salsa, to taste
- 59.16 ml light sour cream or 59.16 ml sour cream
- 59.14 ml scallion, sliced
- 59.14 ml black olives, sliced (optional)
- 29.58 ml fresh cilantro, minced, garnish (optional)
directions
- 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.
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