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Ground Beef Mexi Wraps

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“These are fast, cheap and easy. My family inhaled these. This is based on a recipe I saw prepared on Calling all Cooks years ago, with qute a few of my own changes. I use Habanero Lime Hot Salsa in this, but any level of heat that you desire is fine. I have used Emeril's Southwest seasoning, and also Tastefully Simple's Fiesta seasoning in these before, both turned out well. Seasonings measurements are really to taste, I had to give measurements for the computer, but feel free to adjust to your saltiness and spiciness preferences.”

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Brown beef with garlic, salt, pepper,and some southwest seasoning to taste and brown for approximately 9 minutes or until cooked through; drain fat.
  3. Unroll first package of crescent rolls, pressing together seams.
  4. Separate into 6 individual squares (do not separate into triangles) and place onto a lightly greased baking sheet, leaving about an inch between each square.
  5. Lay one chile on each of the crescent roll squares, cut sides up.
  6. Top each chile with some of the meat mixture, some cheese, a spoonful of salsa, and some chopped onions.
  7. Open the second pack of crescent rolls and make another 6 sqaures as before, then place a square piece over each of the wraps, no need to seal edges.
  8. Top each wrap with another sprinkling of cheese.
  9. Bake for 13 minutes or until the top has melted and is just slightly golden brown (check early a different brands of crescent rolls may cook a bit faster or slower). Garnish with sour cream, scallions, cilantro, olives, more raw onions, and more salsa as desired.

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