Crunchwrap Supreme
A copycat of the Taco Bell fast food classic — seasoned beef, nacho cheese, sour cream, lettuce, tomato and a tostada crunch, all wrapped and toasted in a large flour tortilla.
Ingredients
- 450g ground beef
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- Kosher salt
- Freshly ground black pepper
- 8 large flour tortillas
- 120ml nacho cheese sauce
- 4 tostada shells
- 240ml sour cream
- 100g shredded lettuce (about 2 cups)
- 180g chopped tomatoes (about 1 large)
- 115g shredded cheddar
- 115g shredded Monterey Jack
- 1 tbsp vegetable oil
Instructions
- In a large nonstick skillet over medium heat, combine beef, chili powder, cumin, and paprika; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Using a slotted spoon, transfer beef mixture to a medium bowl. Drain fat, if needed; wipe out skillet.
- Stack 4 large flour tortillas and place a tostada shell in the centre. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds.
- Add a scoop of ground beef to the centre of the 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 the smaller flour tortilla cutouts on top and tightly fold the edges of the large tortilla toward the centre, creating pleats. Quickly invert the Crunchwraps so pleats are on the bottom and they stay together.
- In the same skillet over medium heat, heat the oil. Add a Crunchwrap seam side down and cook, turning halfway through, until the tortilla is golden, about 3 minutes per side. Transfer to a plate or platter. Repeat with the remaining Crunchwraps.