Keto cheese tortilla beef burritos

Keto cheese tortilla beef burritos

If you're craving cheese, this 5-ingredient cheesy burrito is something else. Take a bite into this crusty masterpiece filled with Tex-Mex goodness, it's one of our best-kept secrets! Tell your friends, there's a new burrito in town!

Keto cheese tortilla beef burritos

If you're craving cheese, this 5-ingredient cheesy burrito is something else. Take a bite into this crusty masterpiece filled with Tex-Mex goodness, it's one of our best-kept secrets! Tell your friends, there's a new burrito in town!
USMetric
4 servingservings

Ingredients

Beef filling
  • 4 oz. 110 g yellow onion, finely choppedyellow onions, finely chopped
  • 2 tbsp 2 tbsp olive oil
  • 1 lb 450 g ground beef or ground turkey
  • 3 tbsp 3 tbsp Tex-Mex seasoning
  • salt to taste
Tortilla
  • 20 oz. 550 g mozzarella cheese, divided equally (5 oz. per portion)
For Serving
  • 2 2 (about 8 oz each) tomato(about 8 oz each) tomatoes
  • 2 oz. 50 g leafy greens

Instructions

Instructions are for 4 servings. Please modify as needed.

Beef filling

  1. Heat the olive oil in a large frying pan, over medium-high heat. Sauté the onions until they become tender, and then add the ground beef, salt, pepper, and Tex-Mex seasoning. Stir to combine. Keep warm over low heat.
  2. Tortilla

  3. Heat up another large pan (non-stick) over medium heat. Evenly spread one portion of the cheese over the base of the pan, forming a circle, about 8-9" (20-22 cm) in diameter. Leave for 2-3 minutes, or until bubbly.
  4. Assembly

  5. Spread one portion of the beef filling down the center of the cheese tortilla, and reduce the heat to low. When the edges become golden, slide a spatula underneath two opposite edges, folding over about 1.5" (4 cm) toward the center, and then wrap the other two sides over the beef filling, as done with a traditional burrito. Repeat the process for each serving.
  6. For serving

  7. Serve burritos with fresh sliced tomatoes and leafy greens.

Tips

Taste great together with guacamole, sour cream and a spicy salsa dressing.

Remove the tortilla from the pan and place it on parchment paper - the paper can make it easier to fold the tortilla if you find using a spatula tricky.

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14 comments

  1. Paula DeShazier
    I tried making the cheesy burritos a d they did not come out right. The way the recipe is worded you need to brown the cheese on both sides BEFORE you put the meat on and fold. It was time consuming and i will not make this again
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    I tried making the cheesy burritos a d they did not come out right. The way the recipe is worded you need to brown the cheese on both sides BEFORE you put the meat on and fold. It was time consuming and i will not make this again

    I am sorry you did not enjoy this one. You do not need to brown the cheese on both sides, it works best if you leave the cheese undistributed until you fold it to make the burrito.

  3. Jennifer
    The cheese will harden up as it cools down to become crunchy. Cook the cheese until it's browned on one side, put filling in, and flip to close the burrito. Once you put it on a plate (I suggest a paper towel lined one) and pat off the grease, the cheese will cool and become crunchy. LOVE THESE!!!!!!!
    Reply: #4
  4. Milad Vince Naghieh
    I'm glad you liked the recipe, I did this one for you! Happy to help :) Lots of love!
  5. Chelsea
    Yum! This has been a big hit in our house. Will definitely be making it again. Looking forward to creating other delicious meals using the mozzarella cheese wrap. Thanks
    Reply: #6
  6. Crystal Pullen Team Diet Doctor

    Yum! This has been a big hit in our house. Will definitely be making it again. Looking forward to creating other delicious meals using the mozzarella cheese wrap. Thanks

    It is always nice when something so easy is so yummy!!

  7. tjesachy
    Just made this recipe....and I love it! The scariest part was making the cheese tortilla. I thought it would stick to the pan or turn into a gooey mess when I tried to fold it. Luckily neither of those things happened. I used a small cast-iron skillet sprayed with butter-flavoured non-stick cooking spray to make my “tortilla.” While the burrito was soft when I took it out of the pan, it crisped up as it cooled. I enjoyed this on a bed of lettuce, arugula, cherry tomatoes and avocado. It was beautiful AND delicious!
    Reply: #8
  8. Kerry Merritt Team Diet Doctor

    Just made this recipe....and I love it! The scariest part was making the cheese tortilla. I thought it would stick to the pan or turn into a gooey mess when I tried to fold it. Luckily neither of those things happened. I used a small cast-iron skillet sprayed with butter-flavoured non-stick cooking spray to make my “tortilla.” While the burrito was soft when I took it out of the pan, it crisped up as it cooled. I enjoyed this on a bed of lettuce, arugula, cherry tomatoes and avocado. It was beautiful AND delicious!

    Great! So glad you enjoyed it!

  9. mpzachar
    Can we use brie cheese or cheddar cheese instead of mozzarella?
    Reply: #10
  10. Kerry Merritt Team Diet Doctor

    Can we use brie cheese or cheddar cheese instead of mozzarella?

    You can certainly try cheddar, but it is a harder cheese, so it may not melt as well.
    Other options that melt well would be monterey jack or havarti.

  11. andochinterest
    Hi, I guess I don't use grated mozarella as this contains extra carbs. But the recepy doesn't specify if I should grate the cheese. How do I then "distribute it evenly" in the pan if I don't grate it?
    Reply: #12
  12. Kerry Merritt Team Diet Doctor

    Hi, I guess I don't use grated mozarella as this contains extra carbs. But the recepy doesn't specify if I should grate the cheese. How do I then "distribute it evenly" in the pan if I don't grate it?

    We recommend grating your own cheese to avoid the added starches and fillers.

  13. andochinterest
    Dear Kerry, unfortunately, the recipe did not come out right. Where I live (Germany) mozarella is packaged in brine (I faintly remember it otherwise in the US, am I right?). After I grated it, it was kind of mushy and very moist. When I fried it in the pan as described to make tortillas out of it, there was way too much liquid . It stayed soft, didn't become brown or solid. I tried to to drain out the liquid beforehand, but that wasn't possible). Any ideas what else I could try?
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    Dear Kerry, unfortunately, the recipe did not come out right. Where I live (Germany) mozarella is packaged in brine (I faintly remember it otherwise in the US, am I right?). After I grated it, it was kind of mushy and very moist. When I fried it in the pan as described to make tortillas out of it, there was way too much liquid . It stayed soft, didn't become brown or solid. I tried to to drain out the liquid beforehand, but that wasn't possible). Any ideas what else I could try?

    You may try a harder cheese like cheddar. It will affect the texture and taste, but can still work. Kind of like the cheese shells.
    https://www.dietdoctor.com/recipes/keto-taco-shells

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