Crunch Wrap Supreme

I will be the first to admit I miss Taco Bell. We were frequent flyers in the drive thru for sure. Mexican food, for some reason, is so comforting to me that one year I wore a giant taco costume for Halloween. In fact we have Mexican at least one night a week, and for some time, it was labeled "Mandatory Mexican Mondays". My students would ask on Tuesday how many tacos I ate the previous night. Now it occurs on any day of the week. I'm actually a little disappointed I didn't come up with this myself, but nevertheless, it's here now, it's good, and makes me smile while I eat it.

This really works the best if you set up an "assembly line". Once you get going, they come together pretty quickly.

Crunch Wrap Supreme

Serves 4

Ingredients

  • 12 "burrito size" flour tortillas
  • 6 corn tortillas
  • 1 pound (450 g) ground beef
  • 1 package taco seasoning of your choice
  • 1 jar of taco cheese (found in the same aisle as the Mexican foods/or chips)
  • 1 container of sour cream
  • 3-4 tomatoes (depending on size)
  • 1 bag/head of iceberg lettuce

Directions

Preheat oven to 400 degrees F (200 C). Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas. Put the 6 cut out flour tortillas aside. Place 6 corn tortillas on a baking sheet (spread out) and bake until crispy (mine took about 7 minutes - I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking). Put oven to "warm".

Cook the ground beef with the taco seasoning as directed on packet and set aside. Chop tomatoes and lettuce. Have a medium size skillet ready on the stove and have a counter surface with all of your ingredients ready to assemble.

Microwave a full size flour tortilla for about 10 seconds (or until warm) and lay onto counter surface. Place some (I started with 3-4 TBSP and adjusted from there) ground beef in the center of the tortilla, spreading it out to the diameter of the corn tortillas, and top with some of the cheese (I did about 2-3 TBSP). Lay a corn tortilla on top and press down slightly. Top corn tortilla with some sour cream (I did about 1-2 TBSP) and some chopped lettuce and tomato. Top entire thing with one of the cut out flour tortillas that are the same size as the corn tortilla. Fold each side of the larger tortilla up until all the filling is covered, pressing down to get a somewhat seal.

Spray the cooking pan lightly with cooking spray and place the crunch wrap into it, seam side down. Cook on low-medium, pushing down lightly with a spatula, for 2-3 minutes on each side. Place on serving pan in oven to keep warm until ready to eat. Continue with other ingredients until you have made all the crunch wraps.

From maryquitecontrarybakes.com

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