Cheesy macaroni and seasoned beef wrapped in crisp tortillas, perfect for a satisfying, indulgent handheld meal.
Preparation Time
25 min
Cooking Time
30 min
Overall Time
55 min
Category: Lunch
Skill Level: Moderate
Cuisine Type: American
Output: 4 Serves (4 wraps)
Dietary Options: ~
Ingredients
→ Sloppy Joe Mixture
1 lb ground beef (80/20 blend)
1 medium onion, finely diced
1 red bell pepper, finely diced (optional)
3 cloves garlic, minced
1/2 cup ketchup
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
2 tablespoons vegetable oil
→ Mac & Cheese
8 oz elbow macaroni pasta
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
2 cups sharp cheddar cheese, freshly shredded
1/2 cup mozzarella cheese, shredded
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
Salt and pepper to taste
→ Assembly
4 large flour tortillas (12-inch burrito size)
1 cup additional shredded cheese (cheddar or Mexican blend)
Butter or cooking spray for grilling
Steps
Cook elbow macaroni according to package directions until al dente. Drain and set aside. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to make a roux. Gradually whisk in milk, ensuring no lumps form. Cook, stirring constantly, for 3-5 minutes until mixture thickens. Remove from heat and gradually add cheeses, stirring until melted and smooth. Season with garlic powder, mustard powder, salt, and pepper. Stir in the cooked pasta until well coated. Cover and keep warm on lowest heat setting.
Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and bell pepper (if using) and cook for 3-4 minutes until softened. Add ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes until beef is completely browned and cooked through. Drain excess grease if needed, then return to heat. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute. Add ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, smoked paprika, and cayenne. Season with salt and pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens and coats the meat. Remove from heat and let cool slightly.
Warm tortillas in microwave for 30 seconds or in a dry pan until pliable. Place tortilla on a flat surface. Spread about 3/4 cup of warm mac & cheese horizontally across the center, leaving 2-inch borders. Top with about 1/2 cup of sloppy joe mixture. Sprinkle 1/4 cup additional shredded cheese over the filling. Fold the bottom edge up over the filling, fold in both sides, then roll tightly from bottom to create a sealed wrap.
Heat a large skillet or griddle over medium heat. Lightly butter the skillet or spray with cooking spray. Place wraps seam-side down in the pan. Cook for 2-3 minutes until golden brown and crispy with grill marks. Carefully flip and cook another 2-3 minutes until other side is golden. Press gently with a spatula to ensure even cooking and crispy exterior. The cheese should be melted and slightly oozing out.
Remove from heat and let cool for 1-2 minutes to prevent burns. Cut diagonally with a sharp knife to show the loaded interior. Serve immediately while hot and melty. Provide plenty of napkins – this is deliciously messy!
Required Tools
- Large skillet or griddle
- Wooden spoon
- Sharp knife
- Mixing bowl