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Crunchwrap Supreme

Chef: ianlisle

  • serves 4
  • cook time 45 minutes

Trust us, this is every bit as good as the real thing!

YIELDS: 4

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

From delish.com

Ingredients

  • 1 lb - beef ground
  • 1 - black pepper freshly ground
  • 1 cup - cheddar cheese shredded
  • 1 tsp - chilli powder
  • 1/2 tsp - ground cumin
  • 1/2 tsp - ground paprika
  • 1 - kosher salt
  • 2 cup - lettuce shredded
  • 1 cup - monterey jack cheese shredded
  • 1/2 cup - nacho cheese sauce
  • 1 cup - sour cream
  • 1 cup - tomatoes chopped
  • 8 large - Tortillas flour
  • 4 - tostada shells
  • 1 tbsp - vegetable oil

Directions

  1. In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe skillet clean.
  2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.
  3. Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
  4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

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