I took the concept of a Rachel Ray recipe and kind of combined it with the concept of a Taco Bell Crunch wrap, and then I Keto-ized it. It’s a Rachel Ray Taco Bell Keto fusion kind of a meal. I call it a success!
Ingredients
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. taco seasoning
6 low-carb tortillas or regular tortillas
Vegetable oil
2 Roma tomatoes, sliced
Jarred queso dip
Taco sauce or salsa
Salsa, cilantro and sour cream for serving
Instructions
Mix the ground beef, onion, garlic and taco seasoning in a medium bowl. Divide the ground beef mixture evenly and form it into balls. Mash the balls into patties. I like to use my burger press to make uniform-sized burgers.
Fry the burgers until the desired doneness.
Lay out the tortilla and spread with a spoonful or more of the queso dip Top with some salsa and spread it over the cheese dip.
Place your patty in the middle of the tortilla. If you are not Keto, you can use the big burrito-size tortillas. If you are Keto/low-carb, you will have to use the low-carb tortillas which are a lot smaller. Because of this, you will have to cut the pattie in half; otherwise, it will not fit in the tortilla.
Top the patty with a slice of Roma tomato. Begin wrapping the tortilla around the patty until it is completely enclosed.
In a clean frying pan, heat a little bit of oil until hot. Place the taco patty wrap seam sides down into the oil.
Fry until the tortilla is browned and the tortilla does not come unwrapped. Turn to the other side and brown on that side. Repeat with the other taco pockets.
Serve with some sour cream, guacamole, salsa and cilantro.
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