Craving a Crunchwrap™ from Taco Bell, but just can't get motivated to drive and order one? Make them at home. Really! In about 30 minutes you can have a hot, fresh Crunchwrap™ to eat while you binge watch Netflix.
You could use ground chicken or ground turkey instead of ground beef. And mix and match the filling ingredients to suit your tastes. This copycat recipe is a keeper.
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 8 large flour tortillas
- 4 tostada shells
- 1/2 cup nacho cheese sauce
- 1 cup sour cream
- 2 cups shredded iceberg lettuce
- 1 cup chopped tomatoes
- 2 cups shredded Colby Jack cheese (or 1 cup cheddar cheese and 1 cup Monterey Jack cheese)
- guacamole (optional)
- canola oil
Here's how to make it:
- Cook the ground beef in a skillet. Once cooked through, add the taco seasoning and cook according to package directions. Pour into a bowl and set aside.
- Stack four of the flour tortillas on top of each other. Put a tostada shell in the middle, and, using a sharp knife, trace around the shell to cut out four smaller flour tortillas.
- To build the Crunchwrap™, put some ground beef onto four of the uncut flour tortillas (leave a border). Drizzle with the nacho cheese sauce, then top with a tostada shell. Spread the sour cream over the tostada shell, then add the lettuce, tomato, cheese and guacamole, if using. Put a small flour tortilla (the ones you cut) on top and then fold the edges tightly toward the center.
- Heat a small amount of oil in a skillet. Add the Crunchwrap™, seam side down, and cook until browned, about 3 to 4 minutes per side.
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