Ingredients:
– 1 pound lean ground beef
– 4 tablespoons taco seasoning (1-ounce packet)
– 1/4 cup water
– 4 burrito-size flour tortillas
– 4 street taco-size flour tortillas
– 4 tostada shells
– 1 cup nacho cheese sauce
– 1 cup sour cream
– 1 1/2 cups shredded lettuce
– 1 cup chopped tomatoes
– Olive oil spray
#### Directions:
1. **Cook the Ground Beef**:
– Heat a large skillet over medium-high heat.
– Add the lean ground beef and cook until no longer pink, breaking it apart with a spatula.
– Drain any excess grease.
– Sprinkle the taco seasoning over the cooked beef, add water, and stir well. Set aside.
2. **Assemble the Crunchwraps**:
– Lay out the four burrito-sized flour tortillas on a clean surface.
– Divide the seasoned ground beef among them, placing a scoop in the center of each.
– Place a tostada shell on top of the ground beef on each tortilla.
– Spread 1/4 cup of nacho cheese sauce over each tostada shell.
– Spread 1/4 cup of sour cream over the nacho cheese on each tortilla.
– Sprinkle shredded lettuce and chopped tomatoes evenly over the sour cream layer.
– Place a street taco-sized flour tortilla on top of the lettuce and tomatoes.
3. **Fold and Cook the Crunchwraps**:
– Heat a large non-stick skillet over medium heat and lightly spray it with olive oil.
– Fold the edges of the large flour tortillas over the smaller tortillas and filling, creating a hexagonal shape.
– Place each folded Crunchwrap seam-side down in the skillet.
– Gently press down on each Crunchwrap to flatten slightly using a spatula or grill press.
– Cook for about 3 minutes on each side, or until the tortilla is golden and crispy.
– Once cooked, remove the Crunchwraps from the skillet.
4. **Serve**:
– Repeat the cooking process with the remaining Crunchwraps.
– Serve your Homemade Crunchwrap Supremes hot and enjoy the delicious flavors!
Pages: 1 2