Ground Beef Mexi Wraps Recipe

Name: Ground Beef Mexi Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs lean ground beef; 2 -3 garlic cloves, minced; 1 -2 teaspoon 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); 1 cup cheddar cheese, shredded (to taste); 1/2 medium onion, chopped; 1 cup salsa, to taste; 4 tablespoons light sour cream or 4 tablespoons sour cream; 1/4 cup scallion, sliced; 1/4 cup black olives, sliced (optional); 2 tablespoons fresh cilantro, minced, garnish (optional)

Servings: persons

1 1/4 lbs lean ground beef
2 -3 garlic cloves, minced
1 -2 teaspoon 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)
1 cup cheddar cheese, shredded (to taste)
1/2 medium onion, chopped
1 cup salsa, to taste
4 tablespoons light sour cream or 4 tablespoons sour cream
1/4 cup scallion, sliced
1/4 cup black olives, sliced (optional)
2 tablespoons fresh cilantro, minced, garnish (optional)

1
Preheat oven to 375 degrees.
2
Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
3
Unroll first package of crescent rolls, pressing together seams.
4
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.
5
Lay one chile on each of the crescent roll squares, cut sides up.
6
Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
7
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.
8
Top each wrap with another sprinkling of cheese.
9
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.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 lbs lean ground beef, 2 -3 garlic cloves, minced, 1 -2 teaspoon salt, to taste (original called for 2 tsp, but I use less), 1/2 teaspoon southwest spicy seasoning (I like a spicy version), and more.

Yes, Ground Beef Mexi Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ground Beef Mexi Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions