Cheesy Beef and Green 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 cooked together, then stuffed into flour tortillas with a creamy, spicy sauce and melty cheddar cheese. Everything comes together in one pan, so cleanup is a breeze.

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. You’ll use half to fill the tortillas and save the rest for dipping. In just 25 minutes, you’ll have a crispy, cheesy and satisfying meal that the whole family will love.

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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

20 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 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. (Start with half the hot sauce, then taste and add more 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 green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.
3. Add beef to pan with green pepper. Season with a big pinch of salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through and green pepper is tender, 3-4 minutes. Carefully drain any excess grease from pan. Stir in stock concentrate 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 cream sauce with beef filling, then sprinkle with cheddar. Fold tortillas in half to create tortilla melts.
5. Wipe out pan used for filling. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tortilla melts (work in batches for 4); cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. Transfer to a paper-towel-lined cutting board.
6. Cut tortilla melts 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 type of pepper?

Yes, you can substitute the long green pepper with bell pepper or poblano for a milder or different flavor.

How do I make the cream sauce less spicy?

Use less hot sauce or omit it entirely. You can also add a pinch of sugar to balance the heat.

Can I prepare these ahead of time?

You can prepare the beef filling and cream sauce in advance. Assemble and cook the tortilla melts just before serving for the best texture.