Crunchwrap Supreme


  • 1 lb. ground beef
  • 1 tsp. chili powder
  • 1/2 tsp. ground paprika
  • 1/2 tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 8 large flour tortillas
  • 1/2 c. nacho cheese sauce
  • 4 tostada shells
  • 1 c. sour cream
  • 2 c. shredded lettuce
  • 1 c. chopped tomatoes
  • 1 c. shredded cheddar
  • 1 c. shredded Monterey Jack
  • 1 tbsp. vegetable oil

  1. In a massive nonstick skillet over medium warmth, combine floor beef and spices and season with salt and pepper. prepare dinner, breaking apart meat with a wood spoon, till no longer crimson, about 6 mins. Drain fats and wipe skillet smooth.
  2. Stack 4 huge flour tortillas and region a tostada shell inside the middle. the use of a paring knife, hint round edges of shell to reduce 4 smaller flour tortilla rounds.
  3. construct Crunchwraps: upload a scoop of floor beef to the center of closing four huge flour tortillas, leaving a beneficiant border for folding. Drizzle cheese sauce over every, then place a tostada shell on top. unfold sour cream over each shell, then pinnacle with lettuce, tomato, and cheeses. region smaller flour tortilla cutouts on top and tightly fold edges of big tortilla in the direction of the center, developing pleats. speedy invert Crunchwraps so pleats are on the lowest and that they live together.
  4. in the equal skillet over medium warmness, warmness oil. add Crunchwrap seam-side down and cook dinner until tortilla is golden, 3 mins in keeping with facet. Repeat with final Crunchwraps.

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