Cheesy Beef and Bell Pepper Tortilla Melts with Spicy Cream Sauce

These cheesy beef tortilla melts are the ultimate quick-fix dinner. Juicy ground beef and tender green bell pepper are seasoned with a touch of beef stock concentrate, then stuffed into flour tortillas with melty cheddar cheese. A spicy cream sauce made from sour cream, cream cheese and hot sauce adds a creamy kick both inside and as a dip.

Best of all, everything comes together in one pan with minimal cleanup. In just 25 minutes, you’ll have crispy, golden tortilla melts that are perfect for busy weeknights. Serve them with the remaining spicy cream sauce for dipping-it’s irresistible!

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell 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

4 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice bell 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. Stir to combine; set aside.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.
4. Add ground beef to the pan with bell pepper. Season with a generous pinch of salt and pepper. Cook, stirring occasionally and breaking up the meat, until bell pepper is tender and beef is browned and cooked through, 3-4 minutes. If there’s excess grease, carefully pour it off.
5. Add beef stock concentrate to the pan and stir until combined. Turn off heat.
6. Place tortillas on a clean work surface. Spread half the cream sauce over one half of each tortilla. Using a slotted spoon, top sauce with beef filling, then sprinkle with cheddar cheese. Fold tortillas in half to create melts.
7. Wipe out the pan used for beef. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium heat. Add tortilla melts and cook until golden brown and cheese melts, 3-4 minutes per side. Work in batches and add more butter if needed.
8. Transfer melts to a cutting board and cut into wedges. Divide between plates and serve with remaining cream sauce on top or on the side for dipping.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey, chicken or even plant-based crumbles work well. Adjust cooking time as needed.

How do I store leftovers?

Store leftover tortilla melts in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan over medium heat to restore crispiness.

Can I make the cream sauce ahead of time?

Absolutely! Prepare the sauce up to 2 days in advance and refrigerate. Microwave briefly to soften before using.