Side Pannel
Homemade Crunchwrap Supreme
Homemade Crunchwrap Supreme
- Recipe Submitted by maryjosh on 10/18/2016
Ingredients List
- 1 lb ground meat
- 1 packet taco seasoning mix
- 6 burrito size flour tortillas
- 6 tostada shells
- 1 cup of sour cream
- 2 cups of shredded lettuce
- 1 diced tomato
- 1 cup shredded Mexican cheese blend
- Nacho Cheese
Directions
In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
Warm up the nacho cheese sauce in the microwave and set aside.
Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
Lay one tortilla on a flat surface. Spread about ½ cup of taco meat onto the center of the tortilla.
Add a couple tablespoons of nacho cheese onto the meat (to your liking).
Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
Tear off a small piece of an extra tortilla and place it on top of the fillings so that when closing the wrap, nothing can spill out.
To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that as you work your way around the tortilla.
Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
Flip over and cook the other side for another 2-3 min or until golden brown.
Cook the rest of your crunchwraps and eat immediately.
Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
Warm up the nacho cheese sauce in the microwave and set aside.
Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
Lay one tortilla on a flat surface. Spread about ½ cup of taco meat onto the center of the tortilla.
Add a couple tablespoons of nacho cheese onto the meat (to your liking).
Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
Tear off a small piece of an extra tortilla and place it on top of the fillings so that when closing the wrap, nothing can spill out.
To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that as you work your way around the tortilla.
Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
Flip over and cook the other side for another 2-3 min or until golden brown.
Cook the rest of your crunchwraps and eat immediately.
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