Hola friends, foodies, and bloggers! Tonight I was scrolling through pinterest and spotted this awesome recipe for crunchwrap supremes. If you have a Taco Bell anywhere in your city, then you know exactly what I'm talking about. If you aren't familiar with Taco Bell, crunchwrap supremes are like tacos, neatly folded into a pretty design inside of a tortilla. By pretty, I just mean nice and neat.
Now I could just go out and shell out a couple bucks to get one of these delightful items, but I would rather make half a dozen for myself (for the same price I'd pay for one). Well, I'm not actually sure what the costs would be to make a half dozen, but one can expect a lower price for homemade as opposed to a fast food joint. Okay, okay. I'm blabbing your ears off, so stay tuned and I hope to see you in the kitchen!
Crunchwrap Supremes
Makes 6
You will need:
- 6 large flour tortillas
- 6 small corn tortillas (or tortilla chips)
- 1 pound ground beef
- 1 package taco seasoning
- sour cream
- nacho cheese (or shredded Mexican blend cheese)
- shredded lettuce
- diced tomatoes
Ready?
- Brown ground beef in a skillet, then add taco seasoning.
- Set aside.
- Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.
- Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier.
- You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.
- Lay out the flour tortilla.
- Spoon some of the seasoned beef into the center of the tortilla.
- Top with some nacho cheese, or shredded cheese.
- Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.
- Starting with the bottom of the tortilla, fold the edge up to the center.
- Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed.
- If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.
- Spray a frying pan with cooking spray.
- Carefully place the Crunchwrap, seam-side down, in the pan.
- Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown.
- Flip it over and cook for another 3 minutes.
- Serve and enjoy!
Okay ladies and gents. I'll be back again soon. Have a great day, and stay tuned for our Breakfast Saturday post. It'll be delicious! See you all soon, and happy blogging to all!
