Crunchwrap Supreme
Crunchwrap Supreme is a deliciously wrapped tortilla that features beef, warm nacho cheese, crisp lettuce, fresh tomatoes, and sour cream!
Servings: 4
Equipment
- Large Skillet
- Spatula
- Small bowl
- nonstick spray
Ingredients
- 1 pounds 80/20 ground beef
- ⅓ cup water
- 1 (1 ounce) packet taco seasoning
- 4 large (10-12 inch) flour tortillas
- ⅔ cup nacho cheese sauce
- 4 tostada shells
- ⅔ cup sour cream
- 1 cup shredded iceberg lettuce
- 1 cup tomatoes, diced
- 2 cup Mexican blend shredded cheese
- 4 small (6 inch) flour tortillas
Instructions
- Brown the meat. In a 10-inch skillet, brown the ground beef, breaking it up with a spatula as it browns (about 10 minutes). Drain the grease.
- Season. In a small bowl, combine the water and the taco seasoning before adding it to the cooked beef. Simmer for about 2 minutes on low, uncovered, or until slightly thickened. Set it aside and clean the skillet so you can use it again.
- Build the Crunchwraps. Divide the ground beef between the 4 large tortillas making a small circle of meat, about 6 inches in the center of the tortilla. Layer on the cheese sauce, tostada, sour cream, lettuce, tomato, and shredded cheese.
- Seal the Crunchwraps. Place the smaller tortilla over the cheese and then Fold the edges of the larger tortilla up over the smaller tortilla making folds in all one direction to look a bit like a pinwheel. If your smaller tortilla is too big, just cut it into a smaller circle about the size of your tostada.
- Cook and serve. Spray your skillet with non-stick spray and place the tortilla, seam side down, into the skillet. Cook on medium-low until golden brown and flip. This should only take about 3 minutes per side. Enjoy while warm.
Notes
Storage Instructions:
If you have leftover Crunchwrap supreme you can store it in an airtight container in the refrigerator. In the refrigerator, it will last 1-2 days. Keep in mind that the Crunchwrap will soften the longer it sits.
You can reheat your Crunchwrap supreme in a skillet over medium heat for 2-3 minutes on each side. You could also microwave this dish to reheat, but it won’t be as crunchy.
