Homemade Crunch Wrap Supreme 

INGREDIENTS

  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning
  • 4 (12-inch) flour tortillas
  • ½ cup nacho cheese
  • tostada shells
  • ½ cup sour cream
  • 2 cups shredded lettuce
  • 1 Roma tomato, diced
  • 1 cup shredded Mexican blend cheese

INSTRUCTIONS

  • Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
  • Heat tortillas according to package instructions.
  • Heat nacho cheese according to package instructions.
  • Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
  • Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
  • Heat remaining 1 tablespoon olive oil in a large cast iron skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
  • Serve immediately.
See also  Chicken Bacon Ranch Stromboli

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