Ingredients:

  • 1 pound (450g) ground beef (80/20 or leaner) OR 1 pound (450g) ground turkey OR 1 block of firm/extra firm tofu, pressed and crumbled
  • 1 tablespoon (15ml) vegetable oil
  • 1/2 cup (120ml) chopped onion
  • 1 teaspoon (5ml) minced garlic
  • 2 tablespoons (30ml) Taco Seasoning (store-bought or homemade)
  • 1/4 cup (60ml) water
  • 4 ounces (115g) processed cheese product, such as Velveeta, cubed
  • 1/4 cup (60ml) milk
  • 1 tablespoon (15ml) pickled jalapeño juice (optional, for a kick)
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) sour cream
  • 1 tablespoon (15ml) pickled jalapeños, finely chopped
  • 1 teaspoon (5ml) lime juice
  • 1/4 teaspoon (1.25ml) garlic powder
  • Pinch of salt
  • 5 large (10-12 inch) flour tortillas
  • 2 cups (200g) shredded cheese (Monterey Jack, cheddar, or a blend)

Instructions:

  1. Brown ground beef (or turkey/tofu) in a skillet. Drain off any excess grease. Add onion and garlic, cook until softened. Stir in taco seasoning and water; simmer until thickened.
  2. In a saucepan, melt the Velveeta with milk over low heat, stirring constantly until smooth. Stir in jalapeño juice (if using).
  3. Whisk together mayonnaise, sour cream, jalapeños, lime juice, garlic powder, and salt in a bowl.
  4. Spread a thin layer of queso on one side of each tortilla. Sprinkle with shredded cheese.
  5. Spoon the seasoned ground beef mixture on top of the cheese. Dollop with creamy jalapeño sauce.
  6. Fold the tortilla in half. Grill on a griddle or frying pan over medium heat until golden brown and the cheese is melted and gooey, about 2-3 minutes per side.
  7. Cut in half and serve hot.