1 lb. ground beef (85% lean)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
3 to 4 (10-inch) flour tortillas
1/4 cup shredded pepper Jack cheese
1/4 cup shredded sharp cheddar cheese
2 tablespoons ranch salad dressing
2 tablespoons salsa
1/2 cup shredded lettuce
1/2 cup finely chopped plum tomatoes
1/4 cup finely chopped onion
Gently combine all burger ingredients except tortillas and cheese in large bowl. Shape into 8 (3-inch) burgers 1/2 inch thick. Press thumb 1/4 inch into center of burger to keep from shrinking.
Heat grill. With 3 inch cookie cutter, cut 16 rounds from tortillas. Combine pepper jack and cheddar cheeses in small bowl. Combine all sauce ingredients in small serving bowl.
Grill burgers, covered, 8 to 9 minutes over medium heat or coals until thoroughly cooked and no longer pink in center, turning once and topping with cheese during last 1 minute of cooking. Grill tortilla rounds 30 to 60 seconds or until warm and lightly charred, turning once. Spread tortillas with sauce or serve sauce separately. Serve burgers in tortillas accompanied by toppings.