Soft Taco Wraps
Today's recipe is for super easy taco wraps that can also be frozen. Shelly came up with this recipe when sending her boys away to school and wanted to send something easy they could reheat and eat without any fuss. So make these wraps tonight and eat them right away or save some for a night you just do not have the energy to put together dinner.
Begin by putting the crackers into a ziptop bag and roll over them with a rolling pin to crush them. Add crushed crackers to the raw beef and mix together. Brown the cracker/beef mixture in a skillet over medium high heat. Once completely browned remove from skillet.
Now add diced onions to the skillet and saute until translucent. There is probably some oil in the pan still from the meat but if you used extra lean meant just drizzle in a little olive oil. Add the minced garlic to the onions just before the onions are done so the garlic dose not burn. Season with Fresco Taco blend and add the meat back in. This yummy mixture is great just as it is but we like to add a few options. We add a cup of shredded cheese and our Fresco Fresh Salsa. (recipe here)
Today we are making wraps to freeze so we are using flour tortillas. This filling also tastes great in a warm corn tortilla topped with some fresh lettuce, sour cream, salsa and eaten right away.
Lay out a square of parchment paper, put one flour tortilla in the center and put 1/3 cup of mixture into the tortilla. Wrap the tortillas as seen above and then warp in parchment. Put parchment wrapped tacos in a gallon size ziptop bag and freeze for future use. When the time comes to eat these yummy wraps simply remove from freezer and allow to thaw, place in a baking pan and bake on the bottom rack of your oven at 425 degrees for 12-15 minutes until golden brown.