Copycat Taco Bell Crunchwrap Supreme Food

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.

COPYCAT TACO BELL CRUNCH WRAP SUPREME

Steps:

• In a large skillet, cook ground beef and onions over medium-high heat until no pink remains in the meat and the onions are translucent.
• Drain the grease from the pan.
• Add garlic, taco seasoning, and water and cook for 4-5 minutes or until the liquid has almost evaporated.
• Heat tortillas in the microwave for 10-20 seconds to make more pliable.
• Heat nacho cheese sauce according to the jar's directions.
• Lay a burrito-size flour tortilla on a clean work surface.
• Layer with taco meat, and then nacho cheese.
• Add a tostada on top, and then cover with a layer of sour cream, lettuce, tomatoes, and shredded cheese.
• Top with a taco-size flour tortilla.
• Fold up the edges of the large tortilla.
• Spray a large skillet with cooking spray and heat over medium heat.
• Place the wrap seam side down in the skillet and cook for 1-2 minutes or until golden brown.
• Flip wrap over and continue cooking until golden brown, about 1 minute.
• Repeat with remaining tortillas and fillings.
• Serve immediately with toppings of your choice.

CRUNCHWRAP SUPREMES

Steps:

• In a large skillet, brown ground beef and onions until no longer pink. Drain grease and return to pan.
• Add taco seasoning and cook according to package directions.
• In a small pan, heat refried beans until warm.
• Preheat a large non stick frying pan (this will be used to cook the tortillas once they are filled).
• Place ¼ cup of shredded lettuce and a handful of diced tomatoes on top of each tortilla followed by a hard tostada shell.
• Add sour cream to each hard tostada shell then add a spoonful of refried beans, cheese and taco meat on top.
• Place a ¼ piece of the 5th tortilla in the center on top of the taco meat and start folding the edges of the bottom tortilla towards the middle making sure all the ingredients are covered with the tortilla.
• Place folded tortilla into the frying pan and cook until both sides are lightly browned.
• Serve with guacamole, queso, sour cream and rice, if desired.