Copycat Crunchwrap Supreme


5 large flour tortillas
1 pound lean ground beef
⅓ cup water
3 tablespoons taco seasoning
⅔ cup nacho cheese sauce
4 tostadas or 2 cups tortilla chips
⅔ cup sour cream
1 cup iceberg lettuce shredded
1 cup tomatoes diced
2 cups Mexican cheese blend shredded


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Brown ground beef in a large pan. Drain fat. Add ⅓ cup water and taco seasoning. Simmer 5 minutes or until thickened.Meanwhile, cut one of the flour tortillas into quarters. Cut the corners to be rounded.Heat the remaining flour tortillas in the microwave for 20 seconds (this keeps them from cracking).Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and cheese blend.Place the ¼ piece of the tortilla in the center and gently fold the tortilla to seal.Preheat 1 tablespoon vegetable oil over medium heat in a large skillet (or to cook all of the crunchwraps at once, preheat a large griddle).Place tortillas, seam side down, in the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.
Serve immediately.

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