CRUNCHWRAP SUPREME TACO BELL RECIPES

Steps:

• In a medium skillet, brown ground beef over medium heat, breaking it up into very small pieces.
• Add the taco seasoning and water, cooking according to the seasoning packet instructions.
• Heat nacho cheese sauce so it is spreadable.
• Place a warm burrito-size tortilla on your work surface. Spread a large spoonful of the taco meat to form a tostada-size circle in the center of the tortilla.
• Drizzle nacho cheese over the meat.
• Place a tostada on top of the meat and cheese.
• Top the tostada with desired amount of sour cream (I like to use the squirt bottles of sour cream for easy prep.)
• Add a mound of lettuce and tomatoes and then top with cheese.
• Place a street-size tortilla on the very top of the layers. Fold the burrito tortilla up and over the smaller tortilla to form a packet. Set aside and continue assembling crunchwraps.
• Heat 2-3 tablespoons of oil in a non-stick frying pan over medium heat. Place a crunchwrap folded side down into the pan and fry until golden brown. Flip and brown on the other side as well.
• Continue browning the crunchwraps one at a time, adding more vegetable oil as needed to prevent burning.
• Serve immediately.
• Store in an airtight container in the refrigerator for 2-3 days. Best eaten immediately after cooking.
• The street size tortillas are the perfect size - you can use soft taco size (or even more burrito size) and cut them to the same size as the tostada shell if the street size aren’t available. The crunchwrap fools up easiest without extra bulk from the smaller top tortilla.
• Warming the large tortillas makes them more pliable when it’s time to fold them up.
• Add the lettuce and tomatoes over the sour cream layer and place the cheese layer at the top - that way the cheese will get hot and melted while browning the outside of the crunchwrap and the lettuce and sour cream will stay cooler in the center.
• Vary the ingredient amounts for personal taste. Add hot sauce or salsa!
• I like to put the nacho cheese into a ziploc bag and snip the corner off to make it a squeeze baggy for easy drizzling over the taco meat.

Steps:

• In a medium skillet, brown ground beef over medium heat, breaking it up into very small pieces.
• Add the taco seasoning and water, cooking according to the seasoning packet instructions.
• Heat nacho cheese sauce so it is spreadable.
• Place a warm burrito-size tortilla on your work surface. Spread a large spoonful of the taco meat to form a tostada-size circle in the center of the tortilla.
• Drizzle nacho cheese over the meat.
• Place a tostada on top of the meat and cheese.
• Top the tostada with desired amount of sour cream (I like to use the squirt bottles of sour cream for easy prep.)
• Add a mound of lettuce and tomatoes and then top with cheese.
• Place a street-size tortilla on the very top of the layers. Fold the burrito tortilla up and over the smaller tortilla to form a packet. Set aside and continue assembling crunchwraps.
• Heat 2-3 tablespoons of oil in a non-stick frying pan over medium heat. Place a crunchwrap folded side down into the pan and fry until golden brown. Flip and brown on the other side as well.
• Continue browning the crunchwraps one at a time, adding more vegetable oil as needed to prevent burning.
• Serve immediately.
• Store in an airtight container in the refrigerator for 2-3 days. Best eaten immediately after cooking.
• The street size tortillas are the perfect size - you can use soft taco size (or even more burrito size) and cut them to the same size as the tostada shell if the street size aren’t available. The crunchwrap fools up easiest without extra bulk from the smaller top tortilla.
• Warming the large tortillas makes them more pliable when it’s time to fold them up.
• Add the lettuce and tomatoes over the sour cream layer and place the cheese layer at the top - that way the cheese will get hot and melted while browning the outside of the crunchwrap and the lettuce and sour cream will stay cooler in the center.
• Vary the ingredient amounts for personal taste. Add hot sauce or salsa!
• I like to put the nacho cheese into a ziploc bag and snip the corner off to make it a squeeze baggy for easy drizzling over the taco meat.