Homemade Crunchwrap Supreme
September 13, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 pound) Ground Beef
- (1 packet or 3 tablespoons of homemade seasoning) Taco Seasoning
- (1/4 cup) Water
- (4) Flour Tortillas (burrito size)
- (4) Tostada Shells
- (1 Cup) Shredded Cheddar Cheese
- (1 Cup) Shredded Lettuce
- (1/2 Cup) Sour Cream
- (1/2 Cup) Diced Tomatoes
- (1/4 Cup) Nacho Cheese Sauce
- Olive or Avocado Oil Spray (for cooking)
Directions
1. Cook the Beef
In a skillet over medium heat, cook the ground beef from Ayers Valley Farm until browned, about 5-7 minutes. Drain any excess fat. Add the taco seasoning and 1/4 cup water, stir, and simmer for 2-3 minutes until the sauce thickens. Set aside.
2. Assemble the Crunchwrap
Lay one large flour tortilla flat. Spread about 2 tablespoons of nacho cheese sauce in the center, then add 1/4 of the seasoned ground beef on top of the cheese. Place a tostada shell on top of the beef, and spread a layer of sour cream over the shell.
3. Add Toppings
On top of the sour cream, add shredded lettuce, diced tomatoes, and shredded cheddar cheese. Optionally, add guacamole if desired.
4. Fold the Wrap
Gently fold the edges of the flour tortilla towards the center, pleating as you go, until the
fillings are fully enclosed. If the tortilla doesn’t fully cover, you can place a smaller tortilla piece over the open section before folding.
5. Cook the Crunchwrap
Heat a large skillet over medium heat and spray with olive oil. Place the folded crunchwrap seam-side down and cook for 2-3 minutes until golden brown and crispy. Flip and cook for another 2 minutes on the other side.
6. Serve
Remove from the skillet and repeat with the remaining crunchwraps. Serve immediately with your favorite salsa and chips!
