TACO BELL CRUNCHWRAP SUPREME (COPYCAT)

Equipment
frying pan
cutting board
chef’s knife
Measuring spoons
skillet
measuring cups
Ingredients

MEAT MIXTURE:
1 pound lean ground beef
1 small yellow onion minced
2 large garlic cloves minced
2 Tablespoons taco seasoning or 1 packet
¼ cup water

FOR THE WRAP:
6 burrito-size flour tortillas
6 taco-size flour tortillas
6 tostada shells
½ cup Nacho cheese sauce
1 cup sour cream
2 cups shredded lettuce
1 cup tomatoes diced
2 cups Mexican cheese blend grated
FOR SERVING:
Salsa optional
Pico de gallo optional
Cilantro optional
US Customary – Metric

Instructions
MAKE MEAT MIXTURE:
In a large skillet, cook ground beef and onions over medium-high heat until no pink remains in the meat and the onions are translucent.
Drain the grease from the pan.
Add garlic, taco seasoning, and water and cook for 4-5 minutes or until the liquid has almost evaporated.
PREP OTHER INGREDIENTS:
Heat tortillas in the microwave for 10-20 seconds to make more pliable.
Heat nacho cheese sauce according to the jar’s directions.
ASSEMBLE:
Lay a burrito-size flour tortilla on a clean work surface.
Layer with taco meat, and then nacho cheese.
Add a tostada on top, and then cover with a layer of sour cream, lettuce, tomatoes, and shredded cheese.
Top with a taco-size flour tortilla.
Fold up the edges of the large tortilla.
COOK:
Spray a large skillet with cooking spray and heat over medium heat.
Place the wrap seam side down in the skillet and cook for 1-2 minutes or until golden brown.
Flip wrap over and continue cooking until golden brown, about 1 minute.
Repeat with remaining tortillas and fillings.

SERVE:
Serve immediately with toppings of your choice.
Nutrition
Serving: 1crunchwrap | Calories: 635kcal | Carbohydrates: 50g | Protein: 33g | Fat: 34g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1100mg | Potassium: 679mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1272IU | Vitamin C: 8mg | Calcium: 408mg | Iron: 5mg

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