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Ground Beef Mexi Wraps

Ground Beef Mexi Wraps

Cooking Time

Preparation Time : 10

Cook Time : 23

Total Time : 33


Serves 6

  • 1 1⁄4 lbs lean ground beef

  • 2 -3 garlic cloves, minced

  • 1 -2teaspoon salt, to taste (original called for 2 tsp, but I use less)

  • 1⁄2 teaspoon southwest spicy seasoning (I like a spicy version)

  • 2 (8 ounce) cans crescent roll dough, tubes

  • 2 (4 ounce) cans whole green chilies, cut so there are 6 large strips total (save rest for another use)

  • 1cup cheddar cheese, shredded (to taste)

  • 1⁄2 medium onion , chopped

  • 1cup salsa, to taste

  • 4tablespoons light sour cream or 4 tablespoons sour cream

  • 1⁄4 cup scallion, sliced

  • 1⁄4 cup black olives, sliced (optional)

  • 2tablespoons fresh cilantro, minced, garnish (optional)


  • 01

    Preheat oven to 375 degrees.

  • 02

    Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.

  • 03

    Unroll first package of crescent rolls, pressing together seams.

  • 04

    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.

  • 05

    Lay one chile on each of the crescent roll squares, cut sides up.

  • 06

    Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.

  • 07

    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.

  • 08

    Top each wrap with another sprinkling of cheese.

  • 09

    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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