Loaded Cheese Crisp Recipe
OPEN-FACED TORTILLA, GROUND BEEF, GREEN ONIONS, MELTED CHEESE, TOMATOES & SOUR CREAM
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
ALTERNATIVES
Method
ALTERNATIVES
- 1
Preheat oven and prep tortillas
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Lightly brush each tortilla with a small amount of olive oil and place them on the sheet.
- 2
Toast tortillas
Bake or toast the tortillas 2–3 minutes until they become crisp and hold their shape.
- 3
Cook the beef
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground beef, season with salt and black pepper, and cook, breaking into crumbles, until fully browned (about 6–8 minutes). During the last minute, add two of the green onions, finely chopped; reserve the remaining green onions for topping.
- 4
Assemble loaded crisps
Place a tortilla on the sheet. Sprinkle with about 1/2 cup shredded cheese. Top with half of the cooked beef and the diced tomato. Repeat with the second tortilla. Finish with additional cheese to create a loaded layer.
- 5
Melt cheese
Return the loaded tortillas to the oven and bake for 3–5 minutes, or until the cheese is melted and bubbling.
- 6
Garnish and serve
Remove from oven. Dollop sour cream on each crisp and sprinkle with the remaining chopped green onions. Serve immediately.
