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One-Pan Cheesy Beef Tortilla Melts

One-Pan Cheesy Beef Tortilla Melts

with Green Bell Pepper & Spicy Cream Sauce

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Melty cheese. Creamy sauce. One pan, and limited clean up. Yeah, that’s a recipe for quick mealtime success! Tonight, we’ve got beef and green bell pepper-stuffed tortilla melts filled with two creamy fillings: cheddar cheese and a spicy cream sauce. Our special cream sauce is not just good for oozing on the inside, but also for dipping on the outside of your melts. The best part? This melted goodness all comes together in one pan in just 25 minutes.

Tags:Easy CleanupEasy PrepSpicy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Ground Beef

1 unit

Green Bell Pepper

2 unit

Flour Tortillas

(ContainsWheat)

½ cup

Cheddar Cheese

(ContainsMilk)

1 unit

Beef Stock Concentrate

4 tablespoon

Sour Cream

(ContainsMilk)

4 tablespoon

Cream Cheese

(ContainsMilk)

2 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories870 kcal
Fat61 g
Saturated Fat31 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber1 g
Protein39 g
Cholesterol180 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. • In a small microwave-safe bowl, combine sour cream, cream cheese, 1 tsp water (2 tsp for 4 servings), and hot sauce to taste. (Start with half the hot sauce, then taste and add more from there if you like things spicy.) Microwave until softened, 30 seconds. Stir to combine.

2

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.

3

• Add beef* to pan with bell pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally and breaking up meat into pieces, until bell pepper is tender and beef is browned and cooked through, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add stock concentrate and stir until combined. Turn off heat.

4

• Place tortillas on a clean work surface. • Spread one half of each tortilla with half the cream sauce (save the rest for serving). Using a slotted spoon, top sauce with beef filling, then sprinkle with cheddar. Fold tortillas in half to create tortilla melts.

5

• Wipe out pan used for beef. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. • Add tortilla melts and cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. Transfer to a cutting board. TIP: Work in batches and add more butter as needed.

6

• Cut tortilla melts into wedges. • Divide between plates and serve with remaining cream sauce on top or on the side for dipping.