Taco Bell Beefy Nacho Griller Recipe

This Taco Bell Beefy Nacho Griller is a quick, cheesy ground beef wrap with nacho cheese and red tortilla strips. It’s simple to make at home and honestly kinda perfect for lazy weeknights. You just brown the meat, wrap it up, and toast it till crisp.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: cheesy, salty, warm
• Great for: snack attacks, budget dinners, no-plan meals

Why I Like This Recipe

I wasn’t in the mood to make “real” dinner. Had ground beef, some tortillas, and a sad can of nacho cheese hanging around. Threw this together and yeah — no regrets. Super fast, satisfying, and kinda nostalgic in a weird way. Crisped it in a pan and that sealed the deal.

Ingredients

• 1⅓ lbs lean ground chuck
• 1½ tbsp masa corn flour
• 4½ tsp chili powder
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp seasoning salt
• ½ tsp paprika
• ¼ tsp cumin
• ½ tsp garlic salt
• ¼ tsp sugar
• 1 tsp instant minced onion
• ½ tsp beef bouillon
• 4 (10-inch) flour tortillas
• 1 can (9 oz) nacho cheese dip
• 1 small bag red tortilla strips
• cooking spray

How To Make Taco Bell Beefy Nacho Griller

1. Mix the seasoning: Stir all the dry spices and masa flour together in a bowl. Set aside — this is your beef mix.
2. Brown the beef: Medium-high heat, crumble the beef in the pan. Cook till browned. Drain the fat.
3. Simmer it down: Add ¾ to 1 cup water + spice mix to the pan. Stir it all in. Let it simmer ~20 mins. It should thicken up — not watery.
4. Warm the cheese: Microwave the nacho cheese for 20–30 secs till smooth and warm. Don’t overdo it.
5. Build the wraps: Tortilla flat. Add some beef, spoon of cheese, handful of tortilla strips. Fold the sides in, roll it tight.
6. Toast them: Spray a pan, medium heat. Place wraps seam-side down. Cook till browned on one side, flip, repeat. ~2–3 mins per side.

Tips for Success

• Don’t overfill the tortillas or they’ll tear.
• Get the beef mix thick — no one wants a soggy wrap.
• Keep the tortilla strips crunchy by adding them last.
• You can make the wraps ahead and toast when ready.
• Use a good nonstick pan — makes crisping easier.

Storage and Reheating

• Fridge: Wrap extras in foil or a container. Keeps 2–3 days.
• Reheat: Microwave works but softens the wrap. Air fryer or skillet keeps the outside crisp.

Frequently Asked Questions

• Can I use regular taco seasoning?
  Yeah, if you’re short on time. It won’t be exactly the same, but still solid.
• What if I can’t find red tortilla strips?
  Use crushed tortilla chips or skip. Still good.
• Do I have to pan-fry them?
  That’s what gives the crisp. You can skip it, but it’s not the same.
• Can I freeze them?
  Wrap individually and freeze. Reheat in oven or air fryer for best results.
• What’s a good cheese dip?
  Any jarred nacho cheese works — Velveeta-style is fine.

Common Mistakes and How to Dodge Them

• Too much filling: Makes them hard to roll and they fall apart in the pan. Keep it moderate.
• Soggy beef: Simmer long enough for the water to reduce. The meat should be saucy, not soupy.
• Skipping the toast step: It really changes the texture — don’t skip it unless you’re desperate.
• Cold cheese dip: Doesn’t spread well and cools the whole wrap. Warm it a bit.
• Not sealing the wrap right: Fold the sides in first, then roll tight. If it’s loose, stuff falls out.

Nutrition Facts (Per Serving – estimated)

• Calories: 538 kcal
• Total Fat: 21g
• Saturated Fat: 5g
• Cholesterol: 37mg
• Sodium: 868mg
• Total Carbohydrate: 71g
• Fiber: 7g
• Sugars: 1g
• Protein: 19g