Simple Instructions
Cutting into wedges at the end
makes each piece easy to pick up and super snackable. Triangles also help hold all the filling in so you're not losing bits on the way to your mouth.
Serving sauce on the side
lets people dunk how they want and keeps the tortillas crisp. No soggy bites and everyone gets to choose their favorite amount of sauce.
Turning up the heat just right when cooking
gives you a crispy, perfectly golden crust and makes sure the cheese melts all the way through. Too hot? You burn the tortilla but the cheese doesn't melt.
Too low? Everything steams and goes floppy.
Layering cheese on both the top and bottom
acts like cheesy glue so your filling doesn't waterfall out when you bite in. Keeps it all together and guarantees extra cheesy bites.
Mixing the sauce ahead of time
gives the flavors a chance to blend while you chop and prep. It really does make the sauce taste way better and like it belongs.
Waiting until after browning to season the beef
locks in more juice and keeps every bite flavorful. Salting too soon can dry things out, so throw on those spices later.
Browning and crumbling beef well
is what gives you that taste you expect from a good burger. Breaking it up small spreads the beef evenly and avoids random big chunks.
The most important part is just ahead — click NEXT »»
