Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp neutral oil
  • 1/2 cup yellow onion, finely minced
  • 2 cloves garlic, microplaned
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 cup fire roasted green chiles, drained
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 12 small flour tortillas (6-inch)
  • Cooking oil spray

Instructions:

  1. Heat 1 tbsp neutral oil in a large skillet over medium high heat and add 1/2 cup yellow onion. Cook until translucent to build a sweet flavor base.
  2. Add 1 lb lean ground beef to the skillet, breaking it up with a wooden spoon. Cook 5-7 minutes until no pink remains and the edges start to crisp.
  3. Stir in 2 cloves microplaned garlic, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp sea salt. The spices will bloom in the rendered fat.
  4. Mix in 1/4 cup fire roasted green chiles (make sure they are drained well). Cook 2 minutes until the mixture looks glossy and integrated.
  5. Remove the beef from the heat and let it sit for 5 minutes. Adding cheese to scorching hot meat will make it oily and runny.
  6. Fold 1.5 cups freshly shredded sharp cheddar into the slightly cooled beef. Stir until the cheese is just starting to melt and bind the meat together.
  7. Microwave the 12 small flour tortillas for 20 seconds between damp paper towels. This makes them pliable so they don't snap when rolled.
  8. Place 2-3 tablespoons of filling along the bottom third of a tortilla. Roll it up tightly, like a cigar, ensuring the ends are relatively even.
  9. Place the rolls seam side down on a baking sheet (or a wire rack on a sheet). Spray the tops generously with cooking oil spray until they look slightly wet.
  10. Bake at 425°F (220°C) for 15-20 minutes. Cook until the ends are dark golden and the shells feel hard to the touch.