Quick Cheesy Beef and Pepper Tortilla Melts with Spicy Cream Sauce

These cheesy beef tortilla melts are the ultimate quick dinner solution. Juicy ground beef and tender green peppers are stuffed inside flour tortillas with melty cheddar cheese, then pan-fried until golden and crispy. The star of the show is the spicy cream sauce-a blend of sour cream, cream cheese and hot sauce that adds a tangy kick. Serve the extra sauce on the side for dipping and enjoy a meal that comes together in under 30 minutes with minimal cleanup.

This recipe is perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. The combination of savory beef, mild green pepper and creamy, spicy sauce will have everyone asking for seconds. Plus, it’s all made in one pan, so you can spend less time washing dishes and more time enjoying dinner.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice the green pepper into strips.
2. In a small microwave-safe bowl, combine sour cream, cream cheese, 1 teaspoon water (2 teaspoons for 4 servings) and hot sauce to taste. Microwave until softened, about 30 seconds, then stir until smooth. Set aside.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the sliced green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.
4. Add the ground beef to the pan with the peppers. Season with a generous pinch of salt and pepper. Cook, breaking the meat into crumbles, until the beef is browned and cooked through and the peppers are tender, 3-4 minutes. Carefully drain any excess grease from the pan.
5. Stir the beef stock concentrate into the beef mixture until well combined. Remove from heat.
6. Place the tortillas on a clean work surface. Spread half of the cream sauce over one half of each tortilla (reserve the remaining sauce for serving). Using a slotted spoon, divide the beef filling over the sauce, then sprinkle with cheddar cheese. Fold the tortillas in half to form the melts.
7. Wipe out the pan used for the filling. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium heat. Add the tortilla melts (work in batches if making 4 servings) and cook until golden brown and the cheese is melted, 3-4 minutes per side. Transfer to a paper-towel-lined cutting board.
8. Cut each tortilla melt into wedges. Divide among plates and serve with the remaining cream sauce on top or on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with Monterey Jack, pepper jack or a Mexican blend for a different flavor.

How do I store leftovers?

Store leftover tortilla melts in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispness.

Can I make this recipe gluten-free?

Use gluten-free tortillas and ensure your beef stock concentrate and hot sauce are gluten-free. The rest of the ingredients are naturally gluten-free.