Cheesy Beef and Green Pepper Tortilla Melts with Spicy Cream Sauce

These cheesy beef and green pepper tortilla melts are the ultimate quick dinner solution. Juicy ground beef and tender green peppers are stuffed into flour tortillas with cheddar cheese and a creamy, spicy sauce. Everything comes together in one pan, so cleanup is a breeze.

The spicy cream sauce doubles as both a filling and a dipping sauce, adding a tangy kick that complements the savory beef and melted cheese. Ready in just 20 minutes, these tortilla melts are perfect for busy weeknights when you want something delicious without the fuss.

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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

1 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.
2. In a small microwave-safe bowl, combine sour cream, cream cheese, 1 tsp water and hot sauce to taste. Microwave until softened, about 30 seconds, then stir to combine.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.
4. Add the ground beef to the pan with the green pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the beef is browned and cooked through and the green pepper is tender, 4-6 minutes.
5. Stir in the beef stock concentrate until combined. Turn off the heat.
6. Place tortillas on a clean work surface. Spread one half of each tortilla with half of the spicy 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 form melts.
7. Wipe out the pan used for the filling. Melt 1 TBSP butter in the same pan over medium heat. Add the tortilla melts (work in batches if needed) and cook until golden brown and the cheese melts, 3-4 minutes per side. Transfer to a paper-towel-lined cutting board.
8. Cut the tortilla melts into wedges. Divide between plates and serve with the remaining spicy 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 served fresh, but you can prepare the filling and sauce in advance. Assemble and cook just before serving.

How do I store leftovers?

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