Crunchwrap Supreme
Copycat Crunchwrap Supreme with seasoned ground beef, nacho cheese, tostada shell crunch and classic toppings. Makes six wraps.
Servings: 4 servings
Ingredients
Ingredients
- 1 lblean ground beef
- 1/2 c.onionminced
- 2 clovesgarlicminced
- 2 Tbsptaco seasoningor 1 packet
- 1/4 c.water
- 12 burrito-size flour tortillas**see notes
- 6 tostada shells
- 1/2 c.Nacho cheese sauce
- 1 c.sour cream
- 2 c.shredded lettuce
- 1 c.tomatoesdiced
- 2 c.Mexican cheese blendgrated
- Salsa
- Pico de gallo
- Cilantro
Instructions
Instructions
- In a large skillet over medium-high heat, add 1 lb lean ground beef and ½ cup minced onion. Cook, breaking the beef into pieces, until no pink remains. Drain off excess grease.
- Add 2 cloves minced garlic, 2 Tbsp taco seasoning (or 1 packet), and ¼ cup water to the skillet. Stir and cook 4–5 minutes, or until the liquid is absorbed. Remove from heat and keep warm.
- Stack the 12 burrito-size flour tortillas and microwave 10–20 seconds to soften and make folding easier. Keep the tortillas covered so they stay pliable.
- Make six small tortilla rounds to match the tostada shells: place one tostada shell centered on a flour tortilla and cut around it with a sharp knife or pizza cutter to create a circle. Repeat with five more tortillas. Set the six small circles aside and keep the remaining six full-size tortillas for wrapping.
- Heat the ½ cup nacho cheese sauce according to the jar directions and keep warm.
- Assemble each Crunchwrap using one full-size tortilla: place the tortilla on a flat surface and divide the cooked taco meat evenly among the six tortillas, placing the meat in the center of each.
- Spoon the warmed nacho cheese over the meat, dividing it evenly among the six wraps.
- Place one tostada shell centered on top of the cheese for each wrap.
- Spread sour cream over each tostada (divide the 1 cup evenly among the six). Top with shredded lettuce, diced tomatoes, and grated Mexican cheese blend, dividing the 2 cups of lettuce, 1 cup tomatoes, and 2 cups cheese evenly across the six wraps.
- Place one of the small tortilla circles on top of the filling to cover it.
- Fold the edges of the large tortilla up and over the filling, pleating the tortilla as needed to form a sealed disk with the seam on top.
- Spray a large skillet with cooking spray and heat over medium. Place each assembled wrap seam-side down in the skillet and cook 1–2 minutes, or until golden brown. Flip and cook the other side until golden brown.
- Repeat cooking for the remaining wraps. Serve immediately with salsa, pico de gallo, and cilantro, if desired.
- Store any leftovers in the refrigerator.
Equipment
- Large Skillet
- Microwave
- Sharp knife or pizza cutter
- Cooking Spray
Notes
Tips
**Wrapping Tip:
Tortillas – you can also use small pieces of an extra tortilla instead of cutting out the circle
Cooking Tip:
If you want to keep the finished wraps warm while you cook the rest, just place them on a sheet pan in a warm oven.
Serving Tip:
They are great plain, but you can dress them up and serve them with
pico de gallo
,
guacamole
, extra sour cream, and chopped cilantro.
Storage Tips:
If you have leftovers, they will keep in the refrigerator for a few days. They won’t be as crispy on the outside when you warm them up, but they will be delicious!
**Wrapping Tip:
Tortillas – you can also use small pieces of an extra tortilla instead of cutting out the circle
Cooking Tip:
If you want to keep the finished wraps warm while you cook the rest, just place them on a sheet pan in a warm oven.
Serving Tip:
They are great plain, but you can dress them up and serve them with
pico de gallo
,
guacamole
, extra sour cream, and chopped cilantro.
Storage Tips:
If you have leftovers, they will keep in the refrigerator for a few days. They won’t be as crispy on the outside when you warm them up, but they will be delicious!