These crisp tortilla rolls hold a saucy beef and pepperoni filling, and the trick is rendering the pepperoni into the browned beef so its paprika-rich fat seasons the whole pan. Simmer the meat with canned tomatoes for about 5 minutes, until the sauce is thick enough to stay put inside a roll. A thin swipe of cream cheese adds tang and glues each tortilla shut. Toast the rolls seam-side down in a dry pan, 1–2 minutes per side, until the tortilla turns golden and blistered. Chorizo swaps in cleanly if pepperoni is not in the fridge. Dinner for 4 in about 25 minutes.
Instructions
- 1
Brown the minced beef in a hot pan, breaking it apart into a fine, even crumble.
- 2
Stir in the chopped pepperoni (or chorizo) and let its smoky paprika oil render out.
- 3
Season with dried onion, garlic powder, paprika and salt. Add the canned tomatoes with their juice and simmer 5 minutes until the sauce thickens.
05:00 - 4
Lay a tortilla flat. Spread a thin layer of cream cheese over half, top with a generous scoop of the beef mixture, and roll up tightly.
- 5
Toast the rolls seam-side down in a dry hot pan, 1–2 minutes per side, until the tortilla crisps. Drizzle with chilli oil before serving.
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Frequently Asked Questions
Why add cream cheese?
A thin layer of cream cheese adds tang and helps the beef filling stick to the tortilla, so the roll holds together and slices cleanly.
Can I swap the pepperoni?
Chorizo works beautifully — like pepperoni it renders smoky, paprika-rich oil into the beef. Use any cured sausage you like.
How do I get a crisp shell?
Toast seam-side down first in a dry hot pan so the seam seals, then turn to crisp all sides. No oil needed — the pepperoni fat does the work.