Homestyle Taco Bell Crunchwrap Supreme Recipes

HOMEMADE CRUNCHWRAP SUPREME RECIPE

Steps:

• In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
• Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
• Warm up the nacho cheese sauce in the microwave and set aside.
• Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
• Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
• Place ½ cup of taco meat on top of the nacho cheese.
• Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
• To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
• Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
• Flip over and cook the other side for another 2-3 min or until golden brown.
• Cook the rest of your crunchwraps and eat immediately.

HOMESTYLE TACO BELL CRUNCHWRAP SUPREME

Steps:

• Dice the Tomato (1) and thinly slice the Lettuce (1 head) and set aside.
• In a small bowl, combine the Chili Powder (2 tablespoon), Ground Cumin (2 teaspoon), Smoked Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Granulated Sugar (1 teaspoon), Corn Starch (1 teaspoon), Kosher Salt (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), and set aside.
• Heat a large skillet over medium-high heat with Oil (1 tablespoon) (if using a lower fat product like turkey or soy- protein, use 2 tablespoons). Once hot, add the Ground Beef (1 pound) and cook until browned, 2-3 minutes, breaking it up as you go.
• Reduce heat to medium. If necessary, remove some of the fat from the pan. You want to leave at least a tablespoon or two in the pan.
• Add the Tomato Paste (2 tablespoon), spice mix, and ¼ cup water and stir to combine, cooking for another 4-5 minutes until beef is cooked through has a thickened, slightly saucy texture (if it still seems dry, keep adding splashes of water - I ended up using another few Tbsp). Remove from heat.
• To make the cheese sauce, melt the Butter (2 tablespoon) in a small pan over medium heat. Add the All-Purpose Flour (2 tablespoon) and cook for 2-3 minutes, whisking constantly to cook the flour. Lower the heat if it begins to brown.
• Slowly add the Milk (1 cup), whisking as you go. Once added, keep whisking until the mixture has thickened, 6-8 minutes.
• Remove from heat. Add the Shredded Cheddar Cheese (2 cup), Chili Powder (1/2 teaspoon), and Salt (1/4 teaspoon) and stir (I used a spatula) until the cheese is melted and mixed into the sauce.
• Once fully combined, add another splash of milk (2 Tbsp or so) to thin the sauce to make it "pourable".
• To assemble, lay the 12-Inch Flour Tortilla (4) on a flat surface. Add ¼ of the ground beef to the center in a rough circle the size of the tostadas, then drizzle with around ¼ cup of the nacho cheese sauce (if the cheese sauce had firmed up, just warm it up with a splash of water or milk).
• Place the Tostada Shell (4) over the top, then spread a layer of Sour Cream (to taste) over the tostada. At this point, I like to add a little bit of my favorite Hot Sauce (to taste). Top with ¼ of the diced tomato and a handful of lettuce.
• Now to fold! Starting with a side of your choosing, fold towards the center, right up against the tostada. Place your hand on the fold and then reach under the next flap and fold it towards the middle again. Continue folding around the sides until you have a closed-off pentagon.
• After assembly, it's time to heat them up. Heat a large, clean skillet over medium-high heat. Once it gets hot, dry-fry the wraps seam side down for 1-2 minutes, to make sure it seals shut and turns a golden brown.
• Flip and fry for another 1-2 minutes, until golden brown. Repeat with remaining Crunchwraps.
• Serve right away (while they're still crunchy!). These are great alone, but I love to eat them with some extra hot sauce and any leftover cheese sauce.