You’re guaranteed to fall in love with these if you like those super burgers in the fast-food joints…and these are much healthier too!
Lately I’ve become obsessed with flour tortillas and what I can do with them. A few weeks ago, I made an Asian salad in edible shaped bowls I made with them. I’ve done breakfast wraps…be posting them soon too.
But, I wanted to come up with a one-dish casserole type of meal using them, but not the usual enchilada-type deal. Wanted something different. Then I started experimenting with what I had on hand.
I never really go to these burger joints…mostly because they’re more expensive than a fancy restaurant (yep, add up what you’d spend for the “works” in there, it may surprise you) and I’d rather have a nice leisurely meal in a fancy sit-down restaurant. Also, the food there ain’t the healthiest, folks, and now I have to worry about that because I’m….well…OLD. But I do admit that I don’t hate the “burger and the works,” I rather like it.
So I wanted to see what would happen if I did something similar with my tortillas. I came up with this, and I like it. I realize that it might be too dry for some, so I would suggest serving it with a nice creamy cheese sauce or even one of those quickie microwave dips that uses Velveeta and salsa….probably would taste pretty good. Even plain Thousand Island dressing–the “secret sauce” in one place would do nicely too.
- 1 lb lean ground beef
- 2 tbs chopped sweet pickle OR pickle relish
- 3 tbs chopped onion
- 3 tbs ketchup
- 2 cups shredded cheddar cheese (feel free to add lots more if you like)
- 1 tsp seasoned salt (regular will do too)
- ½ tsp pepper
- 8 small flour tortillas (about 7-inch diameter)
- 2 tbs olive oil
- Preheat oven to 375 degrees. Spray an 11 x 7-inch baking dish with non-stick spray.
- Heat a large skillet. Add ground beef and onion and brown; drain off excess oil.
- In a medium bowl, combine the browned ground beef/onion mixture, chopped pickle, 1 cup of the shredded cheddar, the ketchup and salt & pepper. Mix well, and divide into 8 portions.
- Place one portion of the meat mixture in the center of a tortilla and roll up enchilada style. Place seam-side down in prepared pan. Repeat until all meat mixture is used.
- Drizzle olive oil over the tops of the rolls, and brush them well so the tortillas are well coated with the oil.
- Bake for 10-15 minutes or until tortillas are just beginning to brown. Remove from oven and distribute the remaining 1 cup of shredded cheddar over the tops of the rolls. Return to oven and bake an additional 10-15 minutes, or until cheese is melted and beginning to brown and bubble.
- Serve with a salad and one of the sauces mentioned above.
- Serves 4