Sunday, May 10, 2020

Taco Bell Crunchwrap Supreme Copycat

Taco Bell Crunchwrap Supreme Copycat


  • 1 lb. flooring beef
  • 1 tsp. chili powder
  • 1/2 tsp. flooring paprika
  • 1/2 tsp. flooring cumin
  • Kosher salt
  • Freshly flooring black pepper
  • 8 big flour tortillas
  • 1/2 c. nacho cheese sauce
  • 4 tostada shells
  • 1 c. sour cream
  • 2 c. shredded lettuce
  • 1 c. chopped tomatoes
  • 1 c. shredded cheddar
  • 1 c. shredded Monterey Jack
  • 1 tbsp. vegetable oil
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  • In a big nonstick skillet over medium heat, combine flooring red meat and spices and season with salt and pepper. Cook, breaking up meat with a wood spoon, till not pink, about 6 minutes. Drain fats and wipe skillet clean.
  • Stack four big flour tortillas and area a tostada shell within the center. Using a paring knife, hint round edges of shell to chop four smaller flour tortilla rounds.
  • Build Crunchwraps: Add a scoop of flooring red meat to the middle of final four big flour tortillas, leaving a beneficiant border for folding. Drizzle cheese sauce over each, then area a tostada shell on top. Spread sour cream over every shell, then ideal with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on ideal and tightly fold edges of big tortilla towards the center, creating pleats. Quickly invert Crunchwraps so pleats are at the backside and so they live together.
  • In the identical skillet over medium heat, warmth oil. Add Crunchwrap seam-side down and prepare dinner till tortilla is golden, 3 minutes per side. Repeat with final Crunchwraps.
Taco Bell Crunchwrap Supreme Copycat
4/ 5