A Flavorful Main Dish
- 1/2 cup salsa
- 1 cup cheddar cheese shredded
- 1 large onion diced
- 1 lb hamburger
- 1 medium green pepper diced
- 1 127 ml can green chili
- 1 tblsp powdered beef soup base
- 1 rounded tsp cumin
- 4 toes garlic minced
- 1/2 tsp lemon pepper
- 1 398 ml can chili style beans
- 1 cup sour cream or yogourt
- 1 pkg 10 in size tortilla shells i used spinach flavour
- Carbohydrate 93.305886315608 g
- Cholesterol 109.1825 mg
- Fat 41.7474561648879 g
- Fiber 8.96037933038142 g
- Protein 47.5738116911111 g
- Saturated Fat 19.752041328862 g
- Serving Size 1 1 Serving (557g)
- Sodium 2916.47859670401 mg
- Sugar 84.3455069852266 g
- Trans Fat 7.91802893269457 g
- Calories 943 calories
Step-by-step
- Brown hamburger with the diced onion and garlic.
- When the onions are soft and the meat is cooked add the bell pepper and the green chilies.
- Add the soup base, cumin, lemon pepper and beans.
- Saute for 5 minutes until thoroughly heated through.
- Do not over cook the bell peppers.
- Place 2 – 3 tablespoons of sour cream or yoghurt on a tortilla shell.
- Spoon meat mixture onto the cream and roll up.
- Fill the ends with the meat mixture too.
- Place seam side down in a 9 x 13 inch pan.
- Continue making the tortillas until the pan is filled.
- Spoon salsa over the tortillas and sprinkle the cheese over the top.
- Place in 350 F over for 20 minutes until cheese is melted and bubbly.
Controlling moisture is the primary mechanism for preserving structural integrity in rolled tortilla dishes. Excess liquid released during cooking turns the starch matrices of tortillas into a gummy paste, while dry heat causes cracking. Maintaining a precise balance between wet ingredients and dry components ensures structural stability throughout baking.
- Dice green peppers uniformly to 1/4-inch pieces so they soften evenly without turning mushy during the five-minute sauté window.
- Maintain oven temperature at 350 degrees Fahrenheit to melt cheddar cheese without scorching the dairy solids or drying out the rolled shells.
- Layer sour cream directly onto the tortilla before adding the meat mixture to create a moisture barrier that stops juices from making the dough soggy.
- Scale quantities proportionally by weight when adjusting yields, as bean and meat ratios directly dictate filling density per tortilla.
Bake uncovered for 20 minutes until the cheese bubbles and develops a pale golden hue. Proper moisture management prevents the final dish from collapsing into a dense liquid pool upon serving.
