Description
A deliciously packed crunchwrap filled with seasoned beef, cheese, and fresh toppings.
Ingredients
Scale
- 1 ½ lbs ground beef (lean, or with ground turkey/chicken)
- 4 tbsp taco seasoning
- 4 cloves garlic (minced)
- 1/4 cup water
- 12 large flour tortillas
- 6 tostada shells (or hard shell tacos broken in half)
- 1 cup nacho cheese (or queso cheese dip, warmed)
- 1 cup sour cream (or plain Greek yogurt)
- 2 cups shredded lettuce
- 1 cup tomato (diced)
- 2 cups Mexican cheese blend (shredded, or shredded cheese of choice, example mozzarella and cheddar)
Instructions
- In a large frying pan over medium-high heat add the ground beef. Use a spatula to break the meat up into smaller pieces. Cook for 4-5 minutes or until the meat is cooked through and no pink remains. Use a spoon to remove any excess fat, if needed.
- Add in the taco seasoning, water, and minced garlic. Stir to combine and continue to cook until it starts to simmer. Reduce heat to low and let simmer until most of the water has evaporated, approximately 3-4 minutes.
- While the beef simmers, prepare the remaining toppings (shred the lettuce, dice the tomatoes, microwave the nacho cheese sauce for 30 seconds, and shred the cheese). You can use 6 small tortillas to seal the wraps, or use 6 large tortillas and cut a small circle out of the center using a tostada shell as a guide to measure.
- When the ground beef is cooked and the toppings are prepped, place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
- Lay one flour tortilla on a flat surface. Spread approximately 1/2 cup of taco meat onto the center of the tortilla.
- Drizzle a few tablespoons of nacho cheese over the meat and then top with one tostada shell. Spread a few tablespoons of sour cream on top of the tostada, then add shredded lettuce, diced tomato, and shredded cheese.
- Top with the smaller flour tortilla.
- Fold the larger flour tortilla edges overtop of the smaller tortilla to seal the crunchwrap.
- To a clean frying pan, add a teaspoon of cooking oil or lightly spray with cooking oil. Heat on medium heat and then place one or two crunchwraps at a time into the pan folded side down. Cook for 3-4 minutes per side or until golden brown and lightly toasted.
- Repeat this process with the remaining crunchwraps.
- Serve with more nacho cheese sauce to dip or sour cream and salsa. Enjoy!
Notes
- This recipe can easily be customized with different proteins or toppings.
- Adjust cooking times based on stove and pan used.
- These can be made ahead of time and reheated for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg