Ingredients
Scale
- 1 lb lean ground beef (90% or higher)
- 1 packet low-sodium taco seasoning
- 1/4 cup water
- 2 cups cooked brown rice or cauliflower rice
- 1/2 cup non-fat plain Greek yogurt (as a sour cream substitute)
- 1/2 cup low-fat shredded cheddar cheese
- 1/4 cup nacho cheese sauce (low-fat or light)
- 4 large high-protein flour tortillas
- 4 small high-protein flour tortillas
- Optional: Hot sauce or jalapeños for extra kick
Instructions
- Place a large skillet over medium-high heat. Add the lean ground beef and cook until fully browned, breaking it into small crumbles with a spatula.
- Drain any excess liquid from the skillet. Stir in the taco seasoning and water. Let it simmer for 3 to 5 minutes until the sauce thickens and coats the beef. Set aside.
- Lay one large tortilla on a flat surface. Spread about 1 tablespoon of nacho cheese sauce and a sprinkle of shredded cheddar cheese over the surface.
- Place a smaller tortilla directly on top of the cheese-covered large tortilla. Press down firmly.
- Heat a clean skillet over medium heat. Place the stacked tortillas in the pan for 30 seconds per side, just until the cheese between them melts and they stick together.
- Move the cheesy double-tortilla back to your workspace. In the center of the smaller tortilla, add a scoop of seasoned beef, a portion of rice, a dollop of Greek yogurt, and a bit more shredded cheese.
- Fold the sides of the tortillas inward and roll them tightly into a burrito shape.
- Place the rolled quesarito back onto the hot skillet, seam-side down. Grill for 1-2 minutes per side until the exterior is golden brown and crispy.
- Repeat the process for the remaining tortillas and fillings. Serve warm.
- Cook Time: 20 minutes