Cheesy Beef and Green Pepper Tortilla Melts with Spicy Cream Sauce

These cheesy beef tortilla melts are the ultimate quick and satisfying dinner. Stuffed with seasoned ground beef, tender green peppers and a luscious blend of cheddar and spicy cream sauce, they’re pan-fried until golden and crispy. Serve with extra sauce for dipping-it’s a meal the whole family will love.

Best of all, everything comes together in one pan with minimal cleanup. In just 25 minutes, you’ll have a hearty, flavor-packed dinner that feels like a treat. Let’s get cooking!

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice the green 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. Microwave until softened, about 30 seconds, then stir to combine.
2. 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.
3. Add the ground beef to the pan with the green pepper. Season with a big pinch of salt and pepper. Cook, breaking the meat into pieces, until the beef is browned and cooked through and the green pepper is tender, 3-4 minutes. Carefully drain any excess grease from the pan. Stir in the beef stock concentrate until combined. Turn off the heat.
4. Place the tortillas on a clean work surface. Spread half of each tortilla with half of the cream sauce (reserve the rest for serving). Using a slotted spoon, top the cream sauce with the beef filling, then sprinkle with cheddar cheese. Fold the tortillas in half to create the melts.
5. 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 for 4 servings) and cook until the tortillas are golden brown and the cheese melts, 3-4 minutes per side. Transfer to a paper-towel-lined cutting board.
6. Cut the tortilla melts into wedges. Divide between 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.

Can I make these tortilla melts ahead of time?

They are best enjoyed fresh, but you can prepare the filling and cream sauce in advance. Assemble and cook just before serving.

What can I use instead of ground beef?

Ground turkey or chicken would work well or you can use plant-based ground meat for a vegetarian option.