Ingredients
Scale
- 2 cups shredded Monterey Jack cheese
- 16 ounces ground beef
- 1/2 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (any color you like)
- 1 teaspoon Worcestershire sauce
- 4 ounces cream cheese
- Salt and pepper to taste
Instructions
- Preheat & prep the cheese wraps: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Place 8 small mounds (about 1/4 cup each) of shredded Monterey Jack cheese evenly spaced apart. Flatten them slightly into circles.
- Bake cheese into wraps: Bake for 8-10 minutes, until the edges are golden brown and lacy. The cheese should be bubbly and starting to crisp. Remove and let cool just 1-2 minutes—they should still be flexible enough to roll.
- Make the filling: While the cheese is baking, heat a skillet over medium-high heat. Add ground beef, sliced onion, and bell pepper. Cook until the meat is browned and the veggies are soft. Drain excess grease.
- Add the creamy goodness: Reduce heat to low. Stir in Worcestershire sauce, cream cheese, and a little salt and pepper. Mix until the cream cheese is fully melted and the filling is creamy and well combined.
- Roll it up: Spoon a few tablespoons of the beef mixture onto each cheese round while they’re still warm and pliable. Carefully roll up each one. Let them sit for a few minutes to firm up.
- Serve and enjoy! These are delicious warm, but they also keep well for meal prep. Enjoy as-is or pair with a simple green salad.
Notes
Net Carbs: 2g
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Fat: 24g
- Protein: 20g