This isn’t about perfect rolling—it’s about hearty stacking and baking!
Step 1: Make the Filling.
Preheat your oven to 375°F (190°C). In a large, oven-safe skillet (like cast iron), brown the ground beef over medium-high heat, breaking it up with a spoon. When no longer pink, add the diced onion and cook for 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant. Drain any excess fat.
Step 2: Season & Simmer.
Stir in the taco seasoning and water or broth. Let it simmer for 2-3 minutes until the liquid is mostly absorbed. Remove from heat and stir in the salsa and green chiles (if using). Taste and adjust seasoning.
Step 3: Assemble the Wraps.
In the same skillet (or transfer to a greased 9×13 baking dish), spread a thin layer of the meat sauce on the bottom. Now, assemble each wrap:
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Lay a tortilla flat.
Meat & Seafood -
Spread a spoonful of refried beans down the center.
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Top with a generous scoop of the meat mixture and a handful of cheese.
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Fold the sides in, then roll up tightly from the bottom. Place seam-side down in the skillet/dish. Repeat with remaining tortillas, packing them snugly together.
Step 4: Top & Bake.
Spoon any remaining meat sauce over the tops of the wraps. Sprinkle with the remaining cheese. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is fully melted and the edges of the tortillas are golden and crisp.
