Simple Spanish Beef & Potato Wraps
Regional Winner - National Beef Cook-Off 2013 I love the combination of flavors in these wraps I love the salty tang of the olives with the savory beef, sweet onions and red peppers, its delicious The smoked paprika I used is one of my favorite spices It has such a great subtle smokiness There is some in the beef & potato filling and some in the roasted red pepper sauce This recipe is great for busy nights It can be pulled together very quickly or made ahead and reheated You could even multiply the recipe and keep warm in your crock-pot to serve a large crowd All you need to go with it are warmed tortillas and the sauce The contest was looking for healthy beef recipes and this one fits the bill with super lean ground beef, whole wheat tortillas and light cream cheese for the sauce I hope you will love it as much as we do
Regional Winner - National Beef Cook-Off 2013 I love the combination of flavors in these wraps I love the salty tang of the olives with the savory beef, sweet onions and red peppers, its delicious The smoked paprika I used is one of my favorite spices It has such a great subtle smokiness There is some in the beef & potato filling and some in the roasted red pepper sauce This recipe is great for busy nights It can be pulled together very quickly or made ahead and reheated You could even multiply the recipe and keep warm in your crock-pot to serve a large crowd All you need to go with it are warmed tortillas and the sauce The contest was looking for healthy beef recipes and this one fits the bill with super lean ground beef, whole wheat tortillas and light cream cheese for the sauce I hope you will love it as much as we do
- 1 pound ground beef
- 4 ounces cream cheese softened
- 1/2 cup tomato sauce
- 2 cups yukon gold potatoes 1/2-inch diced
- 1/2 cup yellow onion chopped
- 1 -1/4 teaspoons adobo seasoning with pepper divided
- 1/2 cup manzanilla olives stuffed w/pimiento cut in half
- 1 cup roasted red bell peppers chopped & divided
- 1-1/4 teaspoons smoked paprika divided
- 4 large whole wheat tortillas warmed (8-inch diameter)
- Carbohydrate 29.0446006014989 g
- Cholesterol 108.29517831 mg
- Fat 27.2589655847831 g
- Fiber 5.68862502637077 g
- Protein 27.5542821181581 g
- Saturated Fat 12.2088258525544 g
- Serving Size 1 1 Serving (474g)
- Sodium 1295.38971115128 mg
- Sugar 23.3559755751281 g
- Trans Fat 4.0049884709004 g
- Calories 465 calories
Step-by-step
- Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef into 3/4 -inch crumbles, stirring occasionally; drain. Add diced potatoes, onion, 1 teaspoon adobo seasoning, olives, ½ cup roasted peppers and 1 teaspoon paprika. Cook stirring frequently for about 5 minutes. Stir in tomato sauce, reduce heat to medium-low, cover and cook for about 15-20 minutes or until potatoes are cooked through.
- Meanwhile, combine cream cheese, remaining: ¼ teaspoon adobo seasoning, ½ cup roasted peppers and ¼ teaspoon smoked paprika in food processor. Process until smooth.
- Spread each tortilla with about 2 tablespoons roasted red pepper sauce. Top with 1-1/4 cup beef-potato mixture, fold tortilla over filling.
Ground meat mixtures packed with starches and acidic elements develop deeper complexity after twenty-four hours in refrigeration, as the starches fully hydrate and the savory compounds meld. Starchy Yukon Gold potatoes absorb moisture during initial simmering, but when cooled and reheated, their cellular structure firms up, preventing the filling from turning watery inside the tortilla.
Efficient preparation requires overlapping tasks. While the beef browns over medium heat for eight to ten minutes and the covered potatoes soften for twenty minutes, operate the food processor to blend the cream cheese and roasted red peppers. This parallel workflow keeps the total preparation window at thirty minutes without rushing critical browning steps.
Transforming leftover filling into new meals requires proper moisture management. Add two tablespoons of water or stock to cold filling before reheating it gently in a covered skillet over medium-low heat to prevent scorching. Alternatively, pack the filling into hollowed bell peppers and bake at 375 degrees Fahrenheit for twenty minutes for an entirely different dinner presentation.
