CROCK POT

Homemade Crunch Wrap Supremes!!!

Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe. Taco Bell’s Crunchwrap Supreme is the stuff of legends, and we totally see why: full of seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, most importantly, a crunchy tostada shell, this stacked, handheld dish has just about everything you could ever want. If you’re looking to save yourself the trip (or the freedom to customize your very own Crunchwrap), read on for all of our top tips on making one of our most-loved copycat recipes.

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Ingredients:

2 tablespoons olive oil, divided
1 pound ground beef
1 1.25-ounce package taco seasoning
4 12-inch flour tortillas
½ cup nacho cheese
4 to stada shells
½ cup sour cream
2 cups shredded lettuce
1 Roma tomato, diced
1 cup shredded Mexican blend cheese

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PREPARATION:

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
Heat tortillas according to package instructions.
Heat nacho cheese according to package instructions.
Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.

Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
Serve immediately.

Enjoy !

 

 

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