Taco Bell Crunchwrap Supreme Recipe

Servings:

Ingredients

1 Lb ground beef
1 Packet taco seasoning mix
6 large burrito tortillas
4 crunchy tostada shells
1 Can nacho cheese
1 Cup sour cream
2 Cups shredded iceberg lettuce
1 Cup chopped tomatoes
1 Cup shredded cheddar cheese
Taco Bell mild hot sauce

Instructions

IN A LARGE SKILLET OVER MEDIUM HEAT, COOK YOUR GROUND BEEF. AS YOU’RE COOKING, BREAK THE MEAT UP WITH A WOODEN SPOON OR SPATULA, UNTIL THE BEEF IS NO LONGER PINK AND BECOMES BROWN (ABOUT 5-7 MINUTES).
ADD YOUR TACO BELL SEASONING AND COOK ACCORDING TO THE PACKAGE DIRECTIONS. IF YOU CAN’T FIND TACO BELL BRAND SEASONING, THEN SUBSTITUTE IT WITH ANOTHER BRAND.
TO BUILD YOUR CRUNCH WRAP, START WITH A PLAIN LARGE FLOUR TORTILLA. THEN, ADD A SCOOP OF GROUND BEEF TO THE CENTER OF THE TORTILLA AND MAKE SURE YOU LEAVE A GOOD AMOUNT OF SPACE AROUND THE EDGES FOR FOLDING.
WARM UP YOUR NACHO CHEESE (I HEATED MINE IN THE MICROWAVE) AND THEN DRIZZLE ABOUT 2 TABLESPOONS OF CHEESE SAUCE ON TOP OF THE MEAT.
PLACE YOUR TOSTADA SHELL ON TOP.
SPREAD ABOUT 1 TABLESPOON OF SOUR CREAM OVER THE SHELL, THEN TOP IT WITH LETTUCE, TOMATO, AND CHEESE.
TIGHTLY FOLD THE EDGES OF THE TORTILLA TOWARDS THE CENTER. ALSO, I FOUND IT HELPFUL TO PUT IT ON A LARGE PLATE AND TURN IT AS I FOLDED. IF YOUR TORTILLA ISN’T LARGE ENOUGH, CUT A SMALL PIECE OF ANOTHER TORTILLA AND PLACE IT INTO THE CENTER. THE GOAL IS TO HAVE IT COMPLETELY COVERED SO THAT NOTHING CAN FALL OUT.
TO COOK, HEAT UP A MEDIUM TO LARGE NONSTICK PAN OVER MEDIUM HEAT. ADD A TABLESPOON OF VEGETABLE OIL. THEN, INVERT THE CRUNCHWRAP (SEAM SIDE DOWN) AND COOK UNTIL IT’S GOLDEN BROWN. I RECOMMEND PLACING SOMETHING ON TOP, SUCH AS A BOWL OR SMALL SAUCE PAN TO HELP MAKE THE EDGES CRISPY AND FLAT. FINALLY, AFTER ABOUT 3-5 MINUTES, FLIP THE CRUNCHWRAP. THEN COOK THE OTHER SIDE.