Homemade Chili Cheese Wrap (Printable Version)
Ground beef spiced and combined with refried beans, melty cheese, and tomato paste, all bundled in tortillas for a spot-on homemade version.
# Ingredients:
→ Beef Mixture
01 -
1 medium onion, diced
02 -
1 lb ground beef
03 -
1 teaspoon salt
04 -
3 tablespoons of chili powder
05 -
1 teaspoon cayenne
06 -
2 cups of water plus another 2 tablespoons, kept separate
07 -
2 tablespoons cornstarch
→ Filling and Tortillas
08 -
1 (16 oz) can of refried beans
09 -
10 large flour tortillas (10 inches)
10 -
3 cups shredded cheddar cheese
11 -
1 small (6 oz) can tomato paste, about 6 tablespoons
# Steps:
01 -
Grab a big pan and heat it on medium-high. Cook the ground beef with the onion, stirring until brown. Get rid of grease, then mix in salt, cayenne, and chili powder. Pour in 2 cups of water and stir.
02 -
In a tiny bowl, combine the cornstarch and extra 2 tablespoons of water. Gradually pour it into the pan, cooking until it thickens up a bit.
03 -
Dump in the refried beans and tomato paste. Stir until it all comes together smoothly.
04 -
Stir in 1 1/2 cups of shredded cheese, letting it melt and blend with the other ingredients.
05 -
Spread a tortilla flat on a surface (microwave quickly if it's cold and stiff). Sprinkle a tiny handful of cheese first, then spoon some of the filling in, about 1/4–1/2 cup.
06 -
Flip the edges in, roll tightly, and set aside. Warm and serve the rest the same way. Add salsa or sour cream for a nice touch, if you'd like.
# Notes:
01 -
This clever DIY version lets you tweak everything to suit your taste, and it's super simple.
02 -
Try swapping cheddar for mozzarella, pepper jack, or a melty Mexican cheese blend.
03 -
Toss in extras like jalapeños or chopped bell peppers to give it a flavorful twist.
04 -
Make ahead and freeze individually for meal prep—they stay good up to three months.