COPYCAT TACO BELL RECIPE RECIPES

Steps:

• In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe skillet clean.
• Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.
• Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
• In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

Steps:

• Spray both sides of the tortillas with cooking spray. Take a baking sheet and arrange the tortillas in a single layer on it.
• Bake in a preheated oven (350oF) for at least 10 minutes, ensuring they are crisp and lightly browned.
• In a pan, add the meat. Cook it till and add Taco Bell seasoning. Set aside.
• Spread 1 tablespoon nacho cheese sauce on each side of the tortilla.
• Put the meat mixture on the tortilla and top with shredded lettuce.
• Crush 1 Taco shell over the prepared tostada.
• Finally, add toppings of cheese, tomato and salsa.