TACO BELL CRUNCHWRAP SUPREME 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:

• Dice the Tomato (1) and thinly slice the Lettuce (1 head) and set aside.
• In a small bowl, combine the Chili Powder (2 tablespoon), Ground Cumin (2 teaspoon), Smoked Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Granulated Sugar (1 teaspoon), Corn Starch (1 teaspoon), Kosher Salt (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), and set aside.
• Heat a large skillet over medium-high heat with Oil (1 tablespoon) (if using a lower fat product like turkey or soy- protein, use 2 tablespoons). Once hot, add the Ground Beef (1 pound) and cook until browned, 2-3 minutes, breaking it up as you go.
• Reduce heat to medium. If necessary, remove some of the fat from the pan. You want to leave at least a tablespoon or two in the pan.
• Add the Tomato Paste (2 tablespoon), spice mix, and ¼ cup water and stir to combine, cooking for another 4-5 minutes until beef is cooked through has a thickened, slightly saucy texture (if it still seems dry, keep adding splashes of water - I ended up using another few Tbsp). Remove from heat.
• To make the cheese sauce, melt the Butter (2 tablespoon) in a small pan over medium heat. Add the All-Purpose Flour (2 tablespoon) and cook for 2-3 minutes, whisking constantly to cook the flour. Lower the heat if it begins to brown.
• Slowly add the Milk (1 cup), whisking as you go. Once added, keep whisking until the mixture has thickened, 6-8 minutes.
• Remove from heat. Add the Shredded Cheddar Cheese (2 cup), Chili Powder (1/2 teaspoon), and Salt (1/4 teaspoon) and stir (I used a spatula) until the cheese is melted and mixed into the sauce.
• Once fully combined, add another splash of milk (2 Tbsp or so) to thin the sauce to make it “pourable”.
• To assemble, lay the 12-Inch Flour Tortilla (4) on a flat surface. Add ¼ of the ground beef to the center in a rough circle the size of the tostadas, then drizzle with around ¼ cup of the nacho cheese sauce (if the cheese sauce had firmed up, just warm it up with a splash of water or milk).
• Place the Tostada Shell (4) over the top, then spread a layer of Sour Cream (to taste) over the tostada. At this point, I like to add a little bit of my favorite Hot Sauce (to taste). Top with ¼ of the diced tomato and a handful of lettuce.
• Now to fold! Starting with a side of your choosing, fold towards the center, right up against the tostada. Place your hand on the fold and then reach under the next flap and fold it towards the middle again. Continue folding around the sides until you have a closed-off pentagon.
• After assembly, it's time to heat them up. Heat a large, clean skillet over medium-high heat. Once it gets hot, dry-fry the wraps seam side down for 1-2 minutes, to make sure it seals shut and turns a golden brown.
• Flip and fry for another 1-2 minutes, until golden brown. Repeat with remaining Crunchwraps.
• Serve right away (while they’re still crunchy!). These are great alone, but I love to eat them with some extra hot sauce and any leftover cheese sauce.