Homemade Crunchwrap Supreme

Okay, so I am now able to upload pictures! Yay!

I think I'll be playing catch up all week! I have so much to update about!

I made these for dinner the other night. They were so good! I don't think I've ever had a Crunchwrap from Taco Bell before (I'm a taco girl!) but I can say the homemade version is very good!

Homemade Crunchwrap Supreme

adapted from Culinary Couture

Here is a side profile of it! The black thing is a chip- the chips were red, black and white. LOL

Ingredients:

6 large flour tortillas

6 small tortilla chip

1 pound ground beef

1 package taco seasoning

sour cream

nacho cheese (or shredded Mexican blend cheese)- I used shredded cheddar

shredded lettuce

diced tomatoes

Directions:

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy. I didn't do this step. I used the homemade chips from the deli that I've mentioned before.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees. Didn't do this either. I used a quesadilla maker- so I didn't actually follow the steps completely :)

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

Spray a frying pan with cooking spray.  Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. It only took a few minutes in the quesadilla maker also. I flipped them once.