Copycat Crunchwrap Supreme Food

COPYCAT CRUNCHWRAP SUPREME

Steps:

• Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
• Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
• Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

TACO BELL CRUNCHWRAP SUPREME - COPYCAT RECIPE

Steps:

• Heat a large sauté pan over medium heat.
• Add ground beef, and cook crumbling with a spatula until cooked through.
• Add taco seasoning and recommended amount of water (check package directions). Mix until well combined.
• Make sure you've got all your other ingredients prepped and ready to go. Cut your fajita size flour tortillas down to the size of the tostada shell. Wipe out the sauté pan and return it to medium heat.
• Assemble crunchwraps by dividing ingredients between the 6 large flour tortillas. Lay a large tortilla flat and top with taco meat and then cheese sauce.
• Spread sour cream across the tostada and place it sour cream side up on top of the cheese.
• Top the sour cream with lettuce, tomato, and shredded cheese.
• Top cheese with a smaller flour tortilla.
• Fold burrito size tortilla over the fajita size tortilla pleating it as you fold until it's sealed. You can assemble all 6 crunchwrap supremes in an assembly line format - this is a great time to get the kids involved!
• Cook crunchwrap supremes on a cast iron griddle or individually in a large saute pan. Heat your pan of choice over medium heat and place crunchwrap seam side down in the pan.
• Cook for 2-3 minutes or until a dark golden brown crust forms. Flip and cook for another 2-3 minutes until a dark golden brown crust forms.
• Serve with your favorite salsa, sour cream, and cheese dip and enjoy!

TACO BELL STYLE CRUNCH WRAP SUPREME

Steps:

• In a large skillet over medium-high heat, brown the ground beef until halfway cooked. Use the spoon only to break the ground beef into chunks.
• Remove the semi-cooked meat from the skillet and add to a food processor. Pulse until the meat is a finely ground consistency. Drain the pan of the grease that has already cooked out of the meat.
• Add the meat back to the skillet and bring it to medium heat. Add the onion flakes, garlic powder, cornstarch, cumin, paprika, chili powder, salt, cayenne powder and sugar.
• Cook for two minutes, stirring to evenly distribute the add-ins and then pour the water over the meat. Simmer uncovered until the meat is cooked through (10 minutes).
• While meat is simmering, transfer eight to ten tbsp (depends on how much cheese sauce you want) of salsa con queso cheese dip into a bowl. Quickly zap in the microwave until it is liquid hot. Keep warm.
• When ready to serve, lay out one flour tortilla and add a spoonful of the meat mixture to the center then top with a similar size spoonful of cheese dip. Top the meat and cheese mixture with a tostada shell and plop down one tablespoon of sour cream on top.
• Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon.
• Heat another medium skillet over high heat and grease with some cooking spray. Fry the flour tortilla on each side until it gets a nice golden brown crust (1-2 minutes per side). While one is frying, make another wrap. Serve with a copycat Taco Bell Sauce, like red sauce, fire sauce or green sauce.

BEAN CRUNCHWRAP SUPREME

Steps:

• Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
• Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
• Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.