Description
A delightful Copycat Crunchwrap Supreme that brings everyone to the table, ready to share stories and make memories.
Ingredients
Scale
- 1/2 lb extra-lean ground beef
- 1 tbsp taco seasoning
- 8 large flour tortillas
- 1/2 cup jarred nacho cheese sauce or queso (optional)
- 4 tostadas
- 1/2 cup sour cream
- 1 cup iceberg lettuce (shredded)
- 1 plum tomato (deseeded and diced)
- 2 cups cheddar cheese (shredded)
- Cooking spray
Instructions
- Heat a medium skillet over medium-high heat. Add the ground beef and taco seasoning, cooking for 7-8 minutes until fully cooked.
- Stack 4 of the flour tortillas together. Place a tostada in the middle and cut with scissors, leaving about 1/2 inch of room around the tostada.
- Take one remaining large flour tortilla, and in the center, add a little beef, leaving generous room around the sides.
- Drizzle with the nacho cheese or queso sauce, and add the tostada on top.
- Spread sour cream over the tostada, followed by some shredded lettuce and diced tomato. Top with cheddar cheese.
- Place one of the smaller tortillas on top of everything.
- Repeat these steps for the remaining three crunchwraps.
- Spray a large skillet with cooking spray and heat over medium heat.
- Fold the larger tortilla edges over the smaller one. Quickly flip upside down onto the heated frying pan.
- Cook for 2-3 minutes on each side until lightly browned. Watch to ensure they don’t burn.
- Cut each crunchwrap in half for serving and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg