Ingredients
8 ounces 93%-lean ground beef
1 teaspoon olive oil
1/4 cup finely diced yellow onion
1/2 cup finely diced bell pepper
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon fine salt
1/4 teaspoon black pepper
1/4 cup thick tomato salsa
4 soft 8-inch flour tortillas
1/2 cup shredded cheddar or Monterey Jack cheese
2 tablespoons sliced scallions, optional
Method
Heat oil in the skillet over medium-high. Add beef, onion, and pepper. Cook for 6 to 8 minutes, breaking the meat into small pieces, until the beef reaches 160°F and the vegetables soften.
Stir in cumin, paprika, garlic powder, salt, pepper, and salsa. Cook for 2 minutes, until no watery liquid remains. Cool for 5 minutes so steam does not soften the tortillas.
Lay out the tortillas. Divide the beef and cheese evenly down their centers, leaving a 1 1/2-inch border. Fold the sides inward, roll tightly, and place seam-side down. Secure loose seams with toothpicks and remove them before serving.
For a skillet finish, wipe the pan and cook the wraps seam-side down over medium heat for 2 to 3 minutes per side. For an air fryer, spray lightly and cook seam-side down at 375°F for 5 to 7 minutes, turning once.
Rest 3 minutes before cutting. The cheese should be melted and the tortilla crisp without burned patches.
