Copycat Crunchwrap Supreme
Fried until crunchy and melty, this Crunchwrap Supreme is perfect for taco night!
Ingredients
- 5 largeflour tortillas (10-inch)
- 1 poundlean ground beef
- ⅓ cupwater
- 1 ouncetaco seasoning (1 packet, about 2 tablespoons)
- ⅝ cupnacho cheese sauce
- 4tostada shells (or 2 cups tortilla chips)
- ⅝ cupsour cream
- 1 cupshredded iceberg lettuce
- 1 cupdiced fresh tomatoes
- 2 cupsshredded mexican cheese blend
Directions
- 1
In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.
- 2
Add ⅓ cup of water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes or until thickened.
- 3
Meanwhile, cut one of the flour tortillas into quarters. Use kitchen scissors or a knife to round the corners.
- 4
Place the remaining four tortillas on a plate and cover them with a damp paper towel. Microwave them for 20-30 seconds or until they are warm.
- 5
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.
- 6
Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.
- 7
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
- 8
In batches, add the folded tortillas seam side down, to the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.