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: ½ teaspoon adobo seasoning, ½ cup roasted peppers and ½ 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.
My Simple Spanish Beef & Potato Wraps: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But trust me, this Simple Spanish Beef & Potato Wraps recipe is a game changer! It’s a true testament to the fact that flavorful, satisfying meals don't need hours in the kitchen. I stumbled upon this recipe several years ago – it was a regional winner in a national beef cook-off, and I immediately understood why. The blend of savory beef, sweet peppers, and salty olives is a delightful symphony on the palate, and the smoky paprika adds that certain je ne sais quoi that elevates the dish from ordinary to extraordinary.
What I love most is the versatility. It’s perfect for a quick weeknight dinner, but also easily scaled up for entertaining. The filling can be prepped ahead of time, stored in the fridge, and then reheated for a stress-free meal later in the week. Or, you can even keep it warm in a slow cooker for a crowd-pleasing buffet option. Imagine the aroma filling your kitchen – the subtle smokiness of the paprika dancing with the warmth of the beef and potatoes. Your family (and even your guests) won’t be able to resist. The best part? This recipe isn’t just delicious; it’s also healthy! Using lean ground beef, whole wheat tortillas, and a light cream cheese sauce keeps things light, wholesome, and incredibly satisfying.
The simplicity of this dish also allows for creativity. Feel free to experiment with the fillings! Adding other vegetables like zucchini or mushrooms would complement the flavor profile beautifully. If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. The beauty of cooking is in its ability to be personalized, to reflect your own tastes and preferences. So don’t be afraid to make it your own!
Beyond its culinary merits, this recipe holds a special place in my heart. It represents a blend of flavors and cultures, a reflection of my own diverse background. The warmth and comfort it provides are matched only by the ease of its preparation. For me, it’s the quintessential weeknight meal – a delicious escape from the everyday hustle and bustle, a reminder that nourishing ourselves doesn’t have to be a chore.
So go ahead, try this recipe. I guarantee it'll become a staple in your kitchen, a go-to solution for those busy evenings when you crave something delicious, healthy, and easy to make. And if you’re feeling adventurous, consider trying a different type of tortilla – corn tortillas offer a slightly different texture and flavor that complements the filling well.
It's not just a meal, it's an experience. The subtle smokiness of the paprika, the burst of flavor from the olives, and the satisfying warmth of the beef and potatoes – it's a little bit of culinary magic that even the busiest of us can create.
Pro Tip: Prep the beef and potato filling on Sunday and store it in the refrigerator for quick weeknight meals. The roasted red pepper sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. This is perfect for busy schedules and meal prepping.
More than just a recipe, this is a shortcut to family bonding and relaxation. The aroma alone is enough to bring everyone to the table, ready for a delicious and satisfying experience.
