PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | YIELD: 6
Make this Taco Bell’s Famous Crunchwrap at the comfort of your home! This recipe is super easy to pull off and fun to make. Packed with all the toppings, this fast-food version of our favourite is nothing but a star!
INGREDIENTS
1 pound ground meat
1 packet taco seasoning mix
6 burrito size flour tortillas
6 tostada shells
1 c of sour cream
2 c of shredded lettuce
1 diced tomato
1 c shredded Mexican cheese blend
Nacho Cheese
HOW TO MAKE HOMEMADE CRUNCHWRAP SUPREME
Step 1: Cook and crumble the ground beef in a skillet or large cooking pan over medium-high heat until no longer pink. When done, drain any excess grease.
Step 2: Add the meat back into the pan followed by the taco seasoning mix and water (amount of water according to package instruction). Stir well and cook following the package directions.
Step 3: In the microwave, warm up the nacho cheese and set aside.
Step 4: Microwave the flour tortillas for about 20 seconds.
Step 5: On a flat surface, lay a tortilla and spread a few tbsp nacho cheese in the centre, then add half a cup of the taco meat on top.
Step 6: Add the tostada shell followed by a thin layer of sour cream, lettuce, tomato, and sprinkles of shredded Mexican cheese to the tortilla.
Step 7: Fold starting from the bottom to the edge and up to the centre of the fillings. Fold the crunch wrap as tight as possible.
Step 8: Grease with cooking spray a different skillet or cooking pan and heat over medium heat.
Step 9: Add the crunch wrap seam side down to the pan and cook for about 2 to 3 minutes or until golden brown.
Step 10: Turn and continue to cook the other side for 2 to 3 minutes more or until golden brown.
Step 11: Cook the remaining crunch wraps and serve immediately.
NUTRITION:
CALORIES: 387
Ingredients
- 1 pound ground meat
- 1 packet taco seasoning mix
- 6 burrito size flour tortillas
- 6 tostada shells
- 1 c of sour cream
- 2 c of shredded lettuce
- 1 diced tomato
- 1 c shredded Mexican cheese blend
- Nacho Cheese
Instructions
Step 1: Cook and crumble the ground beef in a skillet or large cooking pan over medium-high heat until no longer pink. When done, drain any excess grease.
Step 2: Add the meat back into the pan followed by the taco seasoning mix and water (amount of water according to package instruction). Stir well and cook following the package directions.
Step 3: In the microwave, warm up the nacho cheese and set aside.
Step 4: Microwave the flour tortillas for about 20 seconds.
Step 5: On a flat surface, lay a tortilla and spread a few tbsp nacho cheese in the centre, then add half a cup of the taco meat on top.
Step 6: Add the tostada shell followed by a thin layer of sour cream, lettuce, tomato, and sprinkles of shredded Mexican cheese to the tortilla.
Step 7: Fold starting from the bottom to the edge and up to the centre of the fillings. Fold the crunch wrap as tight as possible.
Step 8: Grease with cooking spray a different skillet or cooking pan and heat over medium heat.
Step 9: Add the crunch wrap seam side down to the pan and cook for about 2 to 3 minutes or until golden brown.
Step 10: Turn and continue to cook the other side for 2 to 3 minutes more or until golden brown.
Step 11: Cook the remaining crunch wraps and serve immediately.
