Cut It, Fold It, Crisp It: 16 Tortilla Hacks That Turn One Cheap Pack Into Dinner All Week

There is a pack of tortillas in almost every American kitchen, and most of the time it only comes out for taco night. That is a waste of a great deal. With a few smart tortilla hacks, that same cheap pack turns into crispy beef pockets, skillet pizza, a cheesy stacked lasagna, crunchy bowls and even a warm apple pie dessert. These are the folds and tricks that keep showing up in our feeds, made easy enough for a Tuesday night. Grab a pack and pick your first one..

Tortilla Hacks Start Here: Crispy Beef Tortilla Pockets

This crispy tortilla trick is all over our feeds for a reason: four tortillas, one pound of beef, a short bake in a hot oven, and the edges shatter like a taco shell. You spread the filling on one half, fold it over and press it flat on a sheet pan. The cheese melts and glues everything shut, so nothing falls out when the kids pick them up. Serve with salsa, sour cream and lime.

You will need: 4 large flour tortillas, 1 lb ground beef, 1 tbsp taco seasoning, 1/2 cup refried beans, 1 1/2 cups shredded pepper jack, 2 tbsp oil, salsa, sour cream and lime wedges to serve.

How to make it: 1. Heat the oven to 425 F. 2. Brown the beef, drain, and stir in the taco seasoning with 3 tbsp water. 3. Spread beans on half of each tortilla, top with beef and cheese, then fold over. 4. Brush both sides with oil and bake on a sheet pan 8 minutes, flip, and bake 4 to 5 more until deep golden. 5. Cut in halves and serve hot.

The Viral Tortilla Fold: Four Fillings, One Cut

You have probably seen this one. Make one cut from the center of the tortilla to the edge, add a different filling to each quarter, then fold it up quarter by quarter into a neat triangle. Toast it in a hot pan and every bite gets a little of everything. Ham, cheese, spinach and tomato is a classic start. Which four fillings would you put in yours?

You will need: 2 large flour tortillas, 4 slices ham, 1/2 cup shredded mozzarella, 1 handful baby spinach, 1 tomato (sliced thin), 1 tsp butter.

How to make it: 1. Cut a slit from the center of each tortilla to the edge. 2. Put ham, cheese, spinach and tomato on the four quarters. 3. Fold the first quarter up, then over, then over again into a triangle. 4. Toast in a buttered skillet over medium heat 2 to 3 minutes per side, pressing down, until golden and melty.

Homemade Crunch Wrap With a Tostada Inside

This is the drive-thru favorite you can make at home for a lot less money. The secret is a crunchy tostada shell hidden in the middle, so you get soft, crispy and melty in one bite. Fold the big tortilla around the filling in pleats, then sear it seam side down so it seals shut. Kids love building their own, and grown ups like that it is ready in 20 minutes.

You will need: 4 burrito-size flour tortillas, 4 tostada shells, 1 lb seasoned taco meat, 1/2 cup nacho cheese sauce, 1/2 cup sour cream, 1 cup shredded lettuce, 1 tomato (diced), 1 cup shredded cheddar.

How to make it: 1. Spread meat and cheese sauce in the center of each big tortilla. 2. Lay a tostada on top, then add sour cream, lettuce, tomato and cheddar. 3. Fold the edges toward the center in pleats to cover the filling. 4. Cook seam side down in a dry hot skillet 2 to 3 minutes, flip and cook 2 more until golden.

Tortilla Hacks for Pizza Night: 10 Minute Skillet Pizza

No dough, no waiting, and the crust is thin and crackly like a good bar pizza. A flour tortilla crisps up in an oven-safe skillet, then a quick trip under the broiler melts the cheese and blisters the pepperoni. Everyone can make their own with their favorite toppings, which means no fighting over the last slice. Pepperoni or veggie, what goes on yours first?

You will need: 2 large flour tortillas, 1 tsp olive oil, 1/3 cup pizza sauce, 1 cup shredded mozzarella, 12 slices pepperoni, pinch of dried oregano, red pepper flakes (optional).

How to make it: 1. Heat the broiler. 2. Brush a skillet with oil and crisp one tortilla over medium heat 2 minutes. 3. Spread with sauce, add cheese and pepperoni. 4. Broil 2 to 3 minutes until bubbly and spotted. 5. Sprinkle with oregano and slice. Repeat with the second tortilla.

Tortilla Hacks for Casserole Night: Tortilla Lasagna

Think lasagna, but the noodles are tortillas and the sauce is red enchilada sauce. You layer tortillas with beef, beans, corn and plenty of cheese, then bake until the edges turn crispy and the middle is soft and saucy. It feeds a family of six for just a few dollars and tastes even better as leftovers. Of all the tortilla hacks here, this is the one that feeds the most people.

You will need: 8 corn or small flour tortillas, 1 lb ground beef, 1 packet taco seasoning, 1 can (15 oz) black beans (drained), 1 cup corn, 1 can (10 oz) red enchilada sauce, 2 1/2 cups shredded Mexican cheese, sour cream and cilantro to serve.

How to make it: 1. Heat the oven to 375 F. 2. Brown the beef with the seasoning, then stir in the beans and corn. 3. In a greased 9×9 dish, layer sauce, tortillas, meat mix and cheese. Repeat 3 times, ending with cheese. 4. Cover with foil and bake 20 minutes, uncover and bake 10 more. 5. Rest 10 minutes and cut.

Tortilla Hacks for Taco Salad: Baked Tortilla Bowls

Restaurant taco salad bowls are fried, but you can make crispy ones in the oven with an upside down muffin tin or oven-safe bowls. Brush the tortillas with a little oil, drape them over, and bake until they hold their shape. Fill them with taco meat, lettuce, beans and all the toppings. It feels like a treat, and the bowl is the best part, so nobody leaves a crumb.

You will need: 4 large flour tortillas, 1 tbsp oil, 1 lb taco meat, 1 head romaine (chopped), 1 can black beans (drained), 1 cup cherry tomatoes (halved), 1 cup shredded cheddar, 1 avocado, salsa and sour cream.

How to make it: 1. Heat the oven to 375 F. 2. Warm the tortillas 15 seconds in the microwave so they bend. 3. Brush with oil and press into oven-safe bowls or over an upside down muffin tin. 4. Bake 10 to 12 minutes until crisp and golden, then cool 5 minutes. 5. Fill with lettuce, meat, beans, tomatoes, cheese and toppings.

Oven Baked Chicken Taquitos

Taquitos usually mean a pot of hot oil, but these bake on a sheet pan and still come out crunchy. A creamy filling of shredded chicken, cream cheese and salsa gets rolled up tight in small tortillas. Bake them seam side down so they stay closed. They are great for dinner with rice, and just as good as an after school snack or game day appetizer.

You will need: 12 small flour or corn tortillas, 2 cups shredded cooked chicken, 4 oz cream cheese (soft), 1/2 cup salsa, 1 cup shredded Monterey Jack, 1 tsp cumin, cooking spray, guacamole to serve.

How to make it: 1. Heat the oven to 425 F. 2. Mix chicken, cream cheese, salsa, cheese and cumin. 3. Warm the tortillas so they roll without cracking. 4. Put 2 tbsp filling on each, roll tight and place seam side down on a lined pan. 5. Spray with oil and bake 15 to 18 minutes until golden and crisp.

Tortilla Hacks for Busy Mornings: Breakfast Egg Bake

This is the make ahead breakfast that saves busy mornings. Tortillas line a baking dish like a crust, then eggs, sausage, peppers and cheese go on top. It bakes into something between a quiche and a breakfast burrito. Cut it into squares, wrap them up, and reheat one each morning. It is one of those tortilla hacks that uses up the last few in the bag before they dry out.

You will need: 4 small flour tortillas, 8 eggs, 1/2 cup milk, 1/2 lb breakfast sausage (cooked and crumbled), 1 bell pepper (diced), 4 green onions (sliced), 1 1/2 cups shredded cheddar, salt and pepper.

How to make it: 1. Heat the oven to 350 F and grease a 9×13 dish. 2. Overlap the tortillas to cover the bottom and a little up the sides. 3. Scatter sausage, pepper, onion and half the cheese. 4. Whisk eggs, milk, salt and pepper and pour over. Top with remaining cheese. 5. Bake 30 to 35 minutes until set in the center.

Sheet Pan Quesadillas for a Crowd

Making quesadillas one at a time means somebody always eats cold. This hack makes one giant quesadilla on a sheet pan. Tortillas overlap to cover the pan and hang over the edges, then you fill and fold them in, top with more tortillas, and press with a second pan while it bakes. Cut into squares and serve. Here is a quick poll: A) chicken, B) steak, C) black bean, or D) just cheese?

You will need: 10 large flour tortillas, 3 cups shredded cooked chicken, 3 cups shredded Mexican cheese, 1 cup black beans, 1 cup corn, 1/2 cup salsa, 2 tbsp melted butter.

How to make it: 1. Heat the oven to 425 F and brush a sheet pan with butter. 2. Overlap 6 tortillas to cover the pan, letting them hang over the sides. 3. Spread chicken, beans, corn, salsa and cheese. 4. Fold in the edges and cover with 4 more tortillas. Brush with butter. 5. Set a second sheet pan on top and bake 20 minutes, remove top pan and bake 10 more.

Chicken Enchilada Roll-Ups

When you want enchiladas without the fuss, these roll-ups are quick and creamy. A soft flour tortilla wraps up chicken and cheese, then the whole pan bakes under green sauce until bubbly. Leftover rotisserie chicken makes it a 30 minute dinner. If you love this one, our Mexican dinner recipes that go way beyond tacos have plenty more ideas for the week.

You will need: 8 small flour tortillas, 3 cups shredded rotisserie chicken, 4 oz cream cheese, 2 cups shredded Monterey Jack, 1 can (4 oz) diced green chiles, 1 jar (16 oz) salsa verde, cilantro to serve.

How to make it: 1. Heat the oven to 375 F. 2. Mix chicken, cream cheese, chiles and 1 cup cheese. 3. Spread a little salsa verde in a 9×13 dish. 4. Fill and roll each tortilla, then lay them seam side down. 5. Pour the rest of the salsa over, add the remaining cheese, and bake 20 to 25 minutes until bubbly.

Chicken Tortilla Soup With Crispy Strips

Here is how to use tortillas that are a few days old: slice them into thin strips and bake them until crunchy. They go on top of a smoky chicken tortilla soup and stay crisp right to the last spoonful. The soup itself takes 30 minutes and uses pantry cans. On a chilly fall night, a bowl of this with lime and avocado is pure comfort.

You will need: 4 corn tortillas (cut in strips), 1 tbsp oil, 1 onion, 2 cloves garlic, 1 can (14 oz) fire-roasted tomatoes, 4 cups chicken broth, 1 tsp cumin, 1 tsp chili powder, 2 cups shredded chicken, 1 cup black beans, lime, avocado, cheese.

How to make it: 1. Toss the strips with oil and salt and bake at 400 F for 8 to 10 minutes until crisp. 2. Cook onion and garlic in a pot 5 minutes. 3. Add tomatoes, broth, cumin and chili powder and simmer 15 minutes. 4. Add chicken and beans and heat through. 5. Serve topped with strips, avocado, cheese and a squeeze of lime.

Ranch Cream Cheese Tortilla Pinwheels

Pinwheels are the party snack that always disappears first, and they cost very little to make. Cream cheese mixed with ranch seasoning gets spread on tortillas, then topped with ham, cheese and a little crunch from peppers. Roll them up, chill, and slice. They are perfect for game day, a lunch box or a potluck. Do you bring these to parties, or are you the chips and dip person?

You will need: 4 large flour tortillas, 8 oz cream cheese (soft), 1 tbsp dry ranch seasoning, 1/2 cup shredded cheddar, 8 slices deli ham, 1/4 cup diced red bell pepper, 2 green onions (sliced).

How to make it: 1. Beat the cream cheese with the ranch seasoning. 2. Spread it to the edges of each tortilla. 3. Add ham, cheddar, pepper and green onion. 4. Roll up tightly and wrap in plastic. 5. Chill at least 1 hour, then slice into 1 inch rounds.

Tortilla Hacks for Snacking: Homemade Baked Chips

Fresh baked chips taste better than most bags, and you choose how much salt goes on. Cut corn tortillas into wedges, toss with a little oil and salt, and bake in one layer. They crisp as they cool. Serve them with salsa, guacamole or queso, or use them for a quick sheet pan of nachos. A pack of tortillas makes a big bowl for about the price of a small bag.

You will need: 12 corn tortillas, 2 tbsp oil, 1 tsp salt, 1/2 tsp chili powder or lime zest (optional), salsa or guacamole to serve.

How to make it: 1. Heat the oven to 375 F. 2. Stack the tortillas and cut into 6 wedges each. 3. Toss with oil, salt and chili powder. 4. Spread in a single layer on two sheet pans. 5. Bake 12 to 15 minutes, turning once, until golden. Cool on the pan to crisp.

Leftover Turkey Tortilla Crisps

Thanksgiving is coming, and this is one of the best tortilla hacks for leftovers. Shredded turkey, a spoon of cranberry sauce and some sharp cheese get folded into tortillas and crisped in a pan. The sweet and savory combo tastes like the holiday in one handheld bite. Serve with a little warm gravy for dipping. Would you try cranberry with cheese, or keep it plain?

You will need: 4 flour tortillas, 2 cups shredded leftover turkey, 1/2 cup cranberry sauce, 1 1/2 cups shredded white cheddar, 1 cup baby spinach, 1 tbsp butter, warm gravy for dipping.

How to make it: 1. Spread cranberry sauce on half of each tortilla. 2. Add turkey, spinach and cheese, then fold over. 3. Melt butter in a skillet over medium heat. 4. Cook 3 minutes per side, pressing down, until crisp and the cheese melts. 5. Cut into wedges and serve with gravy.

Cinnamon Sugar Tortilla Crisps

This is the dessert you can make from the last few tortillas in the bag, and it tastes like a churro. Brush flour tortillas with butter, shower them with cinnamon sugar and bake until crisp. Kids love helping, and it might be the sweetest of all our tortilla hacks. Serve them warm with a scoop of vanilla ice cream, or dip them in chocolate sauce or a fruit salsa made with strawberries and apples.

You will need: 6 flour tortillas, 4 tbsp melted butter, 1/4 cup sugar, 1 tbsp cinnamon, chocolate sauce or vanilla ice cream to serve.

How to make it: 1. Heat the oven to 375 F. 2. Mix the sugar and cinnamon. 3. Brush tortillas with butter and sprinkle generously with cinnamon sugar. 4. Cut each into 8 wedges and spread on lined sheet pans. 5. Bake 8 to 10 minutes until crisp. Cool a few minutes before serving.

Tortilla Apple Pie Roll-Ups

Apple pie in 25 minutes, no crust to roll out. A warm cinnamon apple filling gets wrapped in flour tortillas, then baked in a buttery brown sugar syrup until the bottoms turn sticky and caramelized. They taste like a cross between apple pie and a cinnamon roll. Serve with a scoop of ice cream. Last poll of the night: A) apple, B) cherry, or C) peach filling?

You will need: 6 small flour tortillas, 1 can (21 oz) apple pie filling or 2 cups cooked spiced apples, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup water, 1 tsp cinnamon, vanilla ice cream to serve.

How to make it: 1. Heat the oven to 350 F. 2. Spoon apple filling onto each tortilla, roll up and place seam side down in a greased 8×8 dish. 3. Simmer butter, brown sugar, water and cinnamon 2 minutes. 4. Pour the syrup over the roll-ups. 5. Bake 20 to 25 minutes until golden and bubbly. Serve warm.