Crunchwrap Supreme
Crunchwrap Supreme - a copycat version of the infamous Taco Bell crunchwrap. This homemade version is super easy to make and so much better than the original!
Servings: 6
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 3/4 cup nacho cheese sauce
- 3/4 cup sour cream
- 1 tomato diced
- 2 cups shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1/2 cup Monterey jack cheese
- 6 crispy tostada shells
- 6 burrito size flour tortillas
- 6 small taco sized flour tortillas
- 2 Tbsp vegetable oil
Instructions
- In a large skillet brown ground beef until it is fully cooked. Drain any grease away. Add taco seasoning and water called for on the package and cook until the liquid is evaporated.1 pound ground beef, 1 packet taco seasoning
- Place 1 burrito size flour tortilla on the surface in front of you. Add about 1/4-1/3 cup of ground beef to the center. Top with approximately 2 Tbsp of nacho cheese sauce, and cover that with a tostada shell.3/4 cup nacho cheese sauce, 6 burrito size flour tortillas, 6 crispy tostada shells
- Spread about 2 Tbsp of sour cream over the top of the tostada shell, and then sprinkle on lettuce, tomatoes, and both kinds of cheese.3/4 cup sour cream, 1 tomato, 2 cups shredded lettuce, 1/2 cup shredded cheddar cheese, 1/2 cup Monterey jack cheese
- Top with the small flour tortilla and fold up the edges until it is fully wrapped up.6 small taco sized flour tortillas
- Heat a skillet over medium high heat. Add about 1 teaspoon of oil and cook the crunchwrap for 3 minutes per side until golden brown.2 Tbsp vegetable oil
- Repeat with remaining tortillas.
Nutrition
Calories: 607kcal | Carbohydrates: 51g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1296mg | Fiber: 7g | Sugar: 5g
