Crunchwrap Supreme
A homemade version of the Taco Bell Crunchwrap Supreme featuring seasoned beef, nacho cheese sauce, crispy tostada, sour cream, lettuce and tomatoes wrapped in a flour tortilla and toasted.
Ingredients
- 2 lb 80/20 ground beef
- 1 small yellow onion diced
- 3 tsp cumin
- 3 tsp ancho chili powder
- 3 tsp kosher salt
- 3 tsp garlic powder
- 3 tsp onion powder
- 1 1/2 tsp paprika
- 1 1/2 tsp black pepper
- 1/3 c water
- 10 burrito size tortillas
- 10 street taco size tortillas
- 10 tostada shells
- nacho cheese or queso
- 8 oz shredded Mexican cheese
- sour cream
- shredded lettuce
- tomatoes diced
Instructions
- Brown the beef just under medium heat in a pan until the pink is gone. Strain the fat and add the diced onions and cooked meat to the pan. Cook until the onions are translucent. Stir occassionally.
- Add all the seasoning to the meat and onions and mix well. Add the water and allow to simmer until the water has fully absorbed, about 3 minutes. Set aside.
- In a separate pot warm the nacho cheese or queso until is to pourable.
- Dice tomatoes and chop iceberg lettuce.
- Place a burrito size tortilla in the middle of a clean pan set over the lowest heat. Build your crunchwrap supreme first with a scoop of beef on bottom, a small ladle of nacho cheese or queso, and a pinch of shredded cheese. Place a flat tostada on next and spread on a dollop of sour cream followed by a pinch of shredded lettuce and diced tomatoes. Place a street taco size tortilla in the middle and fold the edges of the burrito up and around the filling. Only fold from one direction.
- As soon as the crunchwrap is folded, turn the heat to high and gently press down with a large spatula. Once golden brown, flip carefully and toast the other side.
- Once toasted remove from the pan, slice and enjoy!
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