Post by Kathy on Nov 30, 2016 1:12:21 GMT
CopyCat Crunchwrap Supreme (Taco Bell)
Amazing! OMGoodness this was delicious! I've never eaten a Crunchwrap at Taco Bell but hubby has and he said this recipe could stand right up there to Taco Bell! Great compliment!
Nice crunchy corn tostada wrapped up in a soft flour tortilla with the nacho cheese, sour cream, lettuce and tomato makes for the perfect tasting crunchy taco meal! They are very filling! We ate one each and were full! YAY, I have some of everything left for leftovers! I also bought a can of refried beans but then decided to make this exactly the way it was printed but the beans would have been awesome as one of the layers!
The only complicated thing about this recipe is buttering the seamed side but with someone helping it's perfect!
Recipe adapted from JAM HANDS
1 pound ground beef, browned and drained
6 large flour tortillas, large burrito size, about 11½ inches round or as big as you can get
6 small crunchy corn tostadas, about 5½ inches round or corn tortillas
1 package taco seasoning
nacho cheese (Tostitos Medium Salsa Con Queso is awesome, found in chip aisle mixed in with chips)
sour cream
shredded lettuce, crunchy lettuce is best
diced tomatoes
butter
Brown and crumble ground beef in a skillet. Drain. Put meat back in skillet and add taco seasoning and make according to package directions.
Microwave corn tostadas, one at a time, for about 10 seconds to warm.
Microwave flour tortillas, one at a time, for about 10 seconds to warm them up. This will make wrapping easier.
Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla, horizontally. Top with crunchy corn tostada and spread it with nacho cheese. Spread a dollop of sour cream on top of it, shredded lettuce and diced tomatoes.
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. My center was exposed so on my second Crunchwrap I cut out a circle from a flour tortilla before wrapping. Worked perfect.
Heat sprayed skillet like you would for a grilled cheese. Lightly butter folded side of Crunchwrap and you may need someone to hold this closed while buttering it.
Carefully place the Crunchwrap, seam-side down, in the skillet and then butter the other side while it's in the skillet. 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 until golden brown.
