Directions: |
Directions:In a skillet over medium heat, add ground beef, and seasoning packet. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper
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Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.
Build crunch wraps:
With remaining large flour tortillas, add a scoop of ground beef to the center of each large tortilla, leaving a generous amount of space around the edges for folding.
Drizzle cheese sauce over each, then place the crispy tostada shells on top.
Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.
Place the smaller flour tortilla cutouts in the center of each crunch wrap then tightly fold the edges of the large tortilla towards the center, creating pleats.
After wrapping, quickly invert crunch wraps so the pleats are on the bottom and they stay together.
Cook crunch wraps:
In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil.
Working one at a time, add crunch wrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunch wrap and cook until the other side is golden, 3 to 5 minutes more.
Repeat with remaining crunch wraps and serve warm with hot sauce. |
This recipe for Taco Crunch Wrap Supreme is from