Ingredients for Ground Beef Mexi Wraps
- Lean Ground Beef
- Garlic Cloves
- 1 tsp salt
- Seasoning
- Crescent Roll Dough
- Whole Green Chilies
- Cheddar Cheese
- Onion
- 1/2 cup habanero lime salsa (or your preferred salsa)
- Light Sour Cream
- Scallion
- Black Olives
- Fresh Cilantro
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How to Make Ground Beef Mexi Wraps
- Preheat oven to 375°F (190°C).
- In a large skillet, brown 1 lb ground beef with 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp southwest seasoning. Cook for 9-10 minutes, or until beef is cooked through and browned, breaking it up with a spoon.
- Drain excess grease from the skillet.
- Unroll one 8-ounce can of crescent roll dough and gently press seams together.
- Separate the dough into 6 equal squares and place them onto a lightly greased baking sheet, leaving about 1 inch between each square.
- Place one pickled jalapeño pepper (or other chile) cut-side up onto each crescent roll square.
- Top each pepper with 1/4 cup of the seasoned ground beef mixture, 1 tbsp shredded cheddar cheese, 1 tbsp habanero lime salsa (or your preferred salsa), and 1 tbsp chopped red onion.
- Unroll the second can of crescent roll dough and repeat steps 4-6 to create 6 more wraps.
- Place a second crescent roll square on top of each meat filling, gently pressing down the edges without sealing completely.
- Sprinkle each wrap with an additional 1 tbsp shredded cheddar cheese.
- Bake for 13-15 minutes, or until the cheese is melted and bubbly, and the crescent rolls are golden brown.
- Garnish with sour cream, chopped scallions, cilantro, sliced black olives, additional raw red onion, and extra salsa, as desired.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
28g
Fat
48g
Carbs
16g
