Tacobellstylecrunchwrapsupreme Recipes

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.

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.

SPACESHIP AKA NEW TACO BELL CRUNCHWRAP

Steps:

• Brown the ground turkey in heated olive oil. Follow directions on taco seasoning package to season meat (usually about 3/4 cup of water and package of seasoning).
• Place corn tortillas in oven on broil to make crisp. You will have to watch them carefully and make sure to turn them over once so that they are crispy all the way through.
• Lay all of the flour tortillas out flat and divide the meat mixture among them evenly. Make sure to get the meat in the CENTER of the tortillas.
• Place a corn tortilla on top of seasoned meat.
• Place lettuce, tomato, and cheese on top. Carefully fold flour tortilla up around the corn tortilla.
• Place each spaceship on a grill just to brown the flour tortilla.
• You should flip and grill the other side if the flour tortilla overlaps in the center. If not, place in a saucer with the grilled side up. Place in the microwave for about 30 seconds to melt the cheese.
• (You can serve sour cream on top or even inside the wrap. Your choice. You can also use beef instead of turkey.).

TACO BELL CRUNCHWRAP SUPREME RECIPE - (4.6/5)

Steps:

• In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in the taco seasoning mix and water. Cook according to the package directions. Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately.