Crunchwrap Supreme
If you are anything like me, I am a sucker for Taco Bell! My go to order is a crunchwrap supreme, so naturally I had to learn to make them at home. I hope you enjoy!
Ingredients
1 lb ground beef
1 packet McCormick’s taco seasoning mix (I use about half)
6 burrito size flour tortillas
6 tostada shells or hard taco shells
1/2 cup of sour cream
2 cups of shredded lettuce
1 diced tomato
1 cup shredded Mexican cheese blend
Queso of your choice
Salsa of your choice
Cholula Hot Sauce
Instructions
In a skillet, cook the ground beef over medium-high heat until no longer pink. Remove any excess fat in the pan.
Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook for an additional 2-3 minutes.
Warm up your queso in a small microwavable bowl 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 1 tablespoon of queso in the middle of the tortilla and 1 tablespoon of salsa.
Place about ½ cup of taco meat on top of the cheese and salsa mixture.
Next, add the tostada shell or hard taco shell (broken to be flat), a thin layer of sour cream, lettuce, diced tomato, a few splashes of hot sauce, and shredded Mexican cheese.
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, folding as tight as possible, 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.