Copycat Taco Bell Crunchwrap Supreme Recipes

COPYCAT TACO BELL CRUNCHWRAP SUPREME RECIPE

Steps:

• Combine meat, oats, garlic powder, onion powder, chili powder, smoked paprika, cocoa powder, water, and cornstarch in a pan over medium heat.
• Bring to a boil, reduce to low, simmer for 3 minutes.
• While the meat cooks, heat nacho cheese to directions on the can.
• Dice tomatoes and shred lettuce.
• Spoon (about 1.5 ounces) of ground beef onto a tostada shell.
• Carefully place 1 tablespoon of nacho cheese onto the beef.
• Place a burrito tortilla on top of the meat/cheese/tostada and flip it over.
• Put a tablespoon of low fat sour cream on the top of the tostada.
• Top the sour cream with 1/3 cup shredded lettuce.
• Top the lettuce with half of the diced tomatoes.
• Fold the tortilla around the tostada, starting with the top and moving clockwise around the tostada.
• Toast folded side down in a pan set at medium for 4 minutes.
• Carefully flip the Crunchwrap and toast for an additional 4 minutes.
• Remove, eat, and enjoy!

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.

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.