Crunchwrap Supreme
Make your fast food favorite at home with this simple recipe.
Servings: 4
Ingredients
- 1 lb Ground Beef
- 1 Packet Taco Seasoning
- 1 Pack Burrito Size Flour Tortillas
- 1 Pack Tostada Shells
- 1 Tomato, diced
- 1 Cup Shredded Lettuce
- 1 Cup Sour Cream
- 1 Cup Shredded Mexican Cheese
- 1 Cup Nacho Cheese
Instructions
- In a large pan, cook ground beef over medium heat and drain once the meat is no longer pink.
- Place meat back in the pan and mix in taco seasoning packet. Add water and cook according to packet instructions.
- Place tostada shell on top of flour tortilla. Using a knife, trace a circle shape around the tostada shell so you end up with a flour tortilla that matches the size of the tostada shell. Repeat for as many crunchwraps as you plan to make.
- Warm up the nacho cheese in the microwave and set aside. Warm up the flour tortillas on a plate in the microwave for 20 seconds.
- Dice tomato and prepare shredded lettuce. Place one warm flour tortilla on a large cutting board to assemble crunchwrap.
- Spread a layer of nacho cheese on the tortilla. Place 1/2 cup of taco meat in the center of the tortilla.
- Add a thin layer of sour cream to the top of one tostada shell and place on top of the taco meat. Next, add the diced tomatoes, shredded lettuce and a handful of shredded Mexican cheese.
- Place your tortilla cutout from step 3 on top and then begin folding the edges upward working your way around the crunchwrap, as tightly as possible.
- Spray a skillet with cooking spray and heat over medium. Place the crunchwrap seam-side down onto the pan. Cook for 2-3 minutes or until golden brown. Flip and cook for another 2-3 minutes.
- Serve immediately and enjoy!