Taco Bell's Crunchwrap Supreme
Copycat recipe of Taco Bell's Crunchwrap Supreme
Servings 6 Servings
Ingredients
- 1 1/2 lbs ground beef
- 1 small onion, yellow chopped
- 2 tbsp taco seasoning
- 1/2 cup water
- 1/2 tbsp garlic minced
- 8 ounces queso cheese dip warmed
- 6 flour tortillas large, burrito size
- 6 tostada shells
- 1 cup sour cream
- 2 cups lettuce shredded
- 1 tomato diced
- 1 cup mexican cheese bllend shredded
- cooking spray or olive oil
Instructions
- In a large, heated skillet, cook ground beef and onion until beef is cooked through. Drain grease. Stir in taco seasoning, water and minced garlic. Continue to cook until it starts to boil, then reduce heat to low and simmer 5 minutes.
- Warm the queso cheese dip in small pan on stovetop just until creamy. Warm tortillas in oven preheated to 200°.
- Lay one tortilla on a flat surface. Spread about 1/2 cup of taco meat onto the center of the tortilla. Add a few tablespoons of the warmed queso dip on top of the meat. Top meat and cheese with one tostada shell. Spread a thin layer of sour cream on top of the tostada. Top with lettuce, tomato and cheese.
- Cut a small piece of tortilla to cover layered taco. Fold the bottom tortilla over the center, folding the edge over the center as you go around.
- Repeat process with remaining tortillas and fillings. There will be a total of 6 crunchwraps.
- Spray a large, non-stick pan with cooking spray. Heat over medium heat. Place one crunchwrap, seam side down, into skillet. Cook for 2 minutes or until golden-brown. Flip over and repeat on other side.
- Serve with sour cream, queso or any additional toppings.