Well, first off, these were definitely a hit at home with Scott. I can say that pretty confidently because he was able to eat two of these in less than 10 minutes, and couldn't wait for me to finish cooking mine before he ate his. He's lucky I love him.
I'm sure these aren't the greatest things for us, but they sure were delicious, and I know where all of these ingredients came from. I couldn't, however; have a Crunch Wrap Supreme with out Taco Bell sauce, so luckily I always have a few packets in the fridge.
This yields enough for 4 Crunch Wraps.
Ingredients:
- 5 large flour tortillas
- 4 corn tortillas
- 1lb ground beef
- 1 packet taco seasoning
- 1 can fiesta cheese soup
- 4 Tbsp sour cream
- 1 cup shredded lettuce
- 4 green onions, sliced
- 1/2 cup shredded cheese
- Pre-heat oven to 350 degrees. On a baking sheet use some spray oil and spray each side of the corn tortillas. Bake in the oven for about 4-5 minutes per side. Check on them so they don't burn, but you want to make sure they're crispy. (You can also just buy tostada shells or the like).
- In a large skillet on medium high heat, cook the beef until done. Drain and then season with taco seasoning.
- In a small bowl heat the fiesta cheese soup so it's easier to spread.
- To assemble:
- Lay a large flour tortilla down
- Add ground beef to the middle and make an even layer the size of the tostada shell.
- Spread cheese mix on top.
- Add tostada shell
- Add sour cream, spreading evenly over the tostada shell
- Add green onions
- Add lettuce
- Add cheese
- With the fifth flour tortilla shell, you'll want to rip off four pieces about 2"x2". You'll place each piece on top of the shredded cheese in the middle.
- Now fold over each side of the flour tortilla to cover everything.
- In a large skillet over medium high heat, once heated, add some spray oil and place the wrap folded side down first. Cook on each side for about 2 minutes until the tortillas have browned a bit and are a little crisp.
- Repeat to finish the other wraps.
