HOMEMADE NACHO SUPREME RECIPES

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BEST CRUNCHWRAP SUPREME RECIPE - HOW TO MAKE A COPYCAT ...



Best Crunchwrap Supreme Recipe - How to Make a Copycat ... image

Check out this easy recipe for a perfect copycat Taco Bell Crunchwrap Supreme from Delish.com!

Provided by Lauren Miyashiro

Categories     dinner    lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 15

1 lb.

ground beef

1 tsp.

chili powder

1/2 tsp.

ground paprika

1/2 tsp.

ground cumin

Kosher salt

Freshly ground black pepper

8

large flour tortillas

1/2 c.

nacho cheese sauce

4

tostada shells

1 c.

sour cream

2 c.

shredded lettuce

1 c.

chopped tomatoes

1 c.

shredded cheddar

1 c.

shredded Monterey Jack

1 tbsp.

vegetable oil

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.

BEST CRUNCHWRAP SUPREME RECIPE - HOW TO MAKE A COPYC…



Best Crunchwrap Supreme Recipe - How to Make a Copyc… image

Check out this easy recipe for a perfect copycat Taco Bell Crunchwrap Supreme from Delish.com!

Provided by Lauren Miyashiro

Categories     dinner    lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 15

1 lb.

ground beef

1 tsp.

chili powder

1/2 tsp.

ground paprika

1/2 tsp.

ground cumin

Kosher salt

Freshly ground black pepper

8

large flour tortillas

1/2 c.

nacho cheese sauce

4

tostada shells

1 c.

sour cream

2 c.

shredded lettuce

1 c.

chopped tomatoes

1 c.

shredded cheddar

1 c.

shredded Monterey Jack

1 tbsp.

vegetable oil

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.

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