Taco Cheese Wraps

These cheese wraps are wildly appreciated. Serve at family gatherings or sporting events. I really enjoyed this treat.

Ingredients:

8 oz. Grass-Fed Cheddar jack cheese or any other grass-fed cheese (except mozzarella or provolone)
1 Tbsp. Macadamia nut oil
1 lb. 90/10 Grass-Fed ground beef or most any other healthy lean ground meat
½ Red bell pepper diced
½ cup Onion diced
1 Tbsp. Ranch seasoning mix
2 to 3 Tbsp. Taco seasoning
Salt and pepper to taste
¼ cup Sugar-free Greek yogurt
½ cup Shredded grass-fed cheese (your choice,)
½ cup Shredded purple cabbage (optional)
½ cup chopped mushrooms optional
1 can Rotel Diced Tomatoes drained
1 jalapeno diced (optional for spiciness)

Directions:

1. Preheat the oven to 350 degrees.
2. Shred the grass fed cheese.
3. On a parchment lined baking sheet, form circles of shredded cheese that are 3-4 inches wide
4. Bake the cheese for 8-10 minutes until it browns around the edges.
5. Heat the oil in a skillet over medium-high heat on the stove.
6. Add the ground beef, onions, jalapeno, and bell pepper to the skillet, and saute until the beef is cooked through.
7. Add mushrooms and drained rotel. Sprinkle in the Ranch seasoning, taco seasoning, and salt and pepper to taste. Cook for a few minutes longer and remove from the heat to a mixing bowl.
8. Add the yogurt, shredded cheese, and cabbage to the meat mixture. Stir to combine.
9. Let the cheese circles cool a minute or two until they are just cool enough to be able to handle.
10. Spread a line of the filling down the center of each circle, and carefully wrap the cheese around the filling.

Serve with your favorite side and salad or as a great appetizer.

Enjoy

Submitted by Sandra Slanker