Southwest Burgerdilla

5 from 3 reviews


  • 1.5 pounds ground beef
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (more to taste – cook a teeny-tiny patty in the pan and taste for seasoning)
  • 12 small (soft taco size) tortillas
  • Pepper jack cheese (you can either use sandwich slices and slice them into “shreds” or buy a block of pepper jack and shred it yourself) – the amount will depend on how much cheese you like on your burgerdillas
  • Toppings:
  • Homemade guacamole
  • Shredded romaine lettuce
  • Diced red onions


  1. Combine the beef, chili powder, cumin, garlic powder, and salt in a medium bowl. Combine with your hands
  2. Place a small 1-2 teaspoon sized patty in a hot skillet and cook to taste for seasoning (this won’t take more than 1 minute and it is my burger trick for perfectly seasoned meat!!)
  3. Once your seasoning is right, form about 1/2 cup sized patties and place them in a skillet over medium-high heat
  4. Using a spatula, flatten out the patties as much as you possibly can while the meat is still raw to get them about the size (a little bigger if possible) of your tortillas
  5. If you make them this flat before placing them in the pan, the won’t stay together
  6. When the burgers are done cooking, remove them from the skillet
  7. Place one tortilla down, the shredded pepper jack cheese (if you use sandwich slices, be sure to slice them up first. The whole slices don’t work as well), a burger patty, more pepper jack cheese, and the second tortilla
  8. Cook until golden brown, flip, and cook the other side until golden brown
  9. Remove from the pan and top with homemade guacamole, red onion, and shredded romaine lettuce
  10. *If you don’t like spicy food, I would substitute another type of cheese for the pepper jack. Any Mexican blend would work well!*