Tonight, I had tacos on my mind. Lately, I’ve been making these waffle nachos that are just so stinking good. I’ll cook up some ground beef and add in a packet of taco seasoning and then keep the taco beef in the fridge. The only thing I have to do is bake the waffle fries in the oven and then add on all the toppings. I’m planning on sharing the recipe soon (it’s not really carb friendly), but I like to portion the waffle fries and serve them on smaller plates, so I feel like I’m portioning better.
That was the plan for tonight. Waffle fries piled high with cheese and all your favorite nacho fixings. The store was all out of waffle fries (big sigh) and when I got home, I realized I didn’t have any taco seasoning. *Another sigh. I decided to make enchilada wraps instead of taco wraps. If you do not know how to cook ground beef, then you’re out of luck for this recipe. That’s the only hard thing there is to do. Make sure the enchilada meat is still piping hot when you serve these, so the cheese melts quickly on top of them. You could warm up the lettuce wraps in the microwave so the cheese melts, but microwave lettuce just sounds really gross to me.
- 1 pound of hamburger
- 1 can of enchilada sauce 10 to -15 ounces
- 1 head of romaine lettuce
- 2 roma tomatoes
- 1 bunch of scallions
- 1 cup of reduced fat mexican cheese blend
- sour cream or any additional toppings for enchiladas
- In a non stick skillet cook the ground beef.
- When the ground beef is cooked, drain any leftover fat and add in the can of enchilada sauces.
- Pull apart the romaine lettuce leaves. You can serve them in a casserole dish if you want, but I just served mine on some plates. Top with the hot ground beef, do not put it on the lettuce cold or else the cheese won't melt. Top with tomatoes, lettuce and sour cream.