- In a skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Drain excess fat.
- Add the taco seasoning to the cooked ground beef according to the instructions on the packet. Stir well to combine, then set aside.
- Warm the flour tortillas in a microwave for about 15-20 seconds or until they’re soft and pliable.
- Assemble each Crunchwrap: Start by placing a large flour tortilla on a flat surface. Place a tostada shell in the center of the tortilla.
- Spread a generous amount of nacho cheese sauce over the tostada shell.
- Spoon a portion of the seasoned ground beef onto the nacho cheese sauce layer.
- Sprinkle shredded lettuce, diced tomatoes, diced onions, and shredded cheddar cheese on top of the ground beef.
- (Optional) Add a dollop of sour cream and a few slices of jalapenos for extra flavor.
- To fold the Crunchwrap, start by folding the edges of the flour tortilla towards the center, covering the filling. Continue folding and pressing the edges until you have a hexagonal shape and all the filling is enclosed.
- Heat a skillet or griddle over medium heat. Place the assembled Crunchwrap seam-side down on the skillet. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the filling is heated through.
- Remove from the skillet and let it cool for a minute or two before serving.
- Repeat the process with the remaining ingredients to make more Crunchwraps.
- Serve hot and enjoy your Crunchwrap Cheesy Beef!
Feel free to customize the ingredients according to your preferences, and enjoy this delicious homemade Crunchwrap Supreme alternative!
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