Crunchwrap Supreme Copycat Beef (Printer-Friendly)
Seasoned beef, nacho cheese, fresh toppings and crunchy tortilla wrapped in a warm flour shell.
# What You’ll Need to Cook:
→ Filling
01 -
680 grams lean ground beef
02 -
1 small yellow onion, chopped
03 -
2 tablespoons taco seasoning
04 -
60 millilitres water
05 -
1 teaspoon minced garlic
→ Assembly
06 -
1 jar nacho cheese sauce or queso cheese dip (approximately 340 grams)
07 -
6 burrito-size flour tortillas
08 -
6 tostada shells or crispy corn tortillas
09 -
240 millilitres sour cream
10 -
120 grams shredded lettuce
11 -
1 medium tomato, diced
12 -
110 grams shredded Mexican cheese blend
13 -
Cooking spray
# Steps to Prepare:
01 -
In a large skillet over medium-high heat, cook and crumble the ground beef and chopped onion until beef is browned and no pink remains. Drain excess grease.
02 -
Stir in taco seasoning, water, and minced garlic into the skillet. Cook until mixture begins to boil, then reduce heat to low and simmer for 5 minutes.
03 -
Heat the nacho cheese sauce in a microwave-safe bowl until warm. Warm flour tortillas by microwaving on a plate for 20 seconds to soften.
04 -
Place one flour tortilla on a flat surface. Spread about 120 grams of seasoned beef mixture in the centre. Drizzle a couple tablespoons of nacho cheese sauce over the meat.
05 -
Place one tostada shell or crispy corn tortilla on top of the meat. Spread a thin layer of sour cream over the tostada. Top with shredded lettuce, diced tomato, and a portion of shredded Mexican cheese blend.
06 -
Carefully fold the edge of the flour tortilla up over the centre. Continue folding around the tortilla to enclose the fillings, overlapping edges. If necessary, cut a piece from another tortilla to cover any exposed centre.
07 -
Repeat the assembly process with the remaining tortillas, tostadas, and fillings. You should have a total of 6 assembled crunchwraps.
08 -
Coat a large non-stick skillet with cooking spray and heat over medium. Place a crunchwrap seam-side down and cook for 1 to 2 minutes, or until golden brown. Flip and cook the reverse side until crisp and browned. Repeat with remaining crunchwraps.
09 -
Serve immediately while hot for maximum crunch and fresh toppings.
# Extra Cooking Tips:
01 -
If using corn tortillas, preheat oven to 220°C, place corn tortillas on a baking sheet, and bake for 8 minutes until crisp.
02 -
Ensure tortillas are softened before assembly for easy folding and to prevent tearing.