Taco Crunch Supreme Wraps

Ingredients

• 2 lb ground beef
• salt (to taste)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp cumin powder
• 1 tsp black pepper powder
• 2 tbsp tomato paste
• 1 white onion (diced)
• 1 tbsp fresh garlic (minced)
• 1 jalapeño (diced)
• 2 tbsp oil (for cooking the taco meat)
• 0.5 cup water
• 10 large tortillas
• 10 tostadas corn tortillas (Alternatively, use 1 cup nacho chips)
• 10 mini tortillas (flour tortillas)
• 1 cup lettuce (sliced)
• 1 cup tomato (diced)
• 1 cup red onion (diced)
• 0.5 cup sour cream
• 1 cup guacamole (optional)
• 1 cup salsa
• 1 cup cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• oil (for cooking the assembled crunchwraps)

Steps

1. 1

   Heat the measured cooking oil in a large skillet over medium-high heat.

2. 2

   Add the diced white onion and minced fresh garlic. Cook until the onion is translucent.

3. 3

   Add the ground beef and cook, breaking it up with a spoon as it browns.

4. 4

   Once the beef is browned, add the garlic powder, onion powder, smoked paprika, cumin powder, black pepper powder, diced jalapeño, and tomato paste.

5. 5

   Pour in the water and stir well to combine.

6. 6

   Cook the taco meat for 8–10 minutes, until the flavors have combined and the beef is cooked through.

7. 7

   Place one large tortilla on a work surface and spoon taco meat onto the center.

8. 8

   Add one tostada or some nacho chips, followed by the lettuce, tomato, red onion, sour cream, guacamole if using, salsa, cheddar, and Monterey Jack cheese.

9. 9

   Place one mini tortilla on top of the filling.

10. 10

    Fold the edges of the large tortilla toward the center, creating pleats around the mini tortilla.

11. 11

    Invert the crunchwrap so the pleats are on the bottom, securing the filling. Repeat the assembly with the remaining tortillas and filling.

12. 12

    Heat oil in a skillet over medium heat, then grease a nonstick pan with oil.

13. 13

    Place a crunchwrap seam-side down in the pan. Cook over medium-low heat for 3 minutes, or until golden.

14. 14

    Flip the crunchwrap and cook the other side for an additional 3 minutes. Repeat with the remaining crunchwraps.

15. 15

    Fold gently to avoid tearing the tortillas and press down lightly for even browning. Serve immediately.

Notes

The source gives no exact amount for assembly oil. Guacamole is optional. Fold gently to avoid tearing the tortillas, and press down lightly for even browning. Serve immediately for the best crispness.

Nutrition per serving

• main
• Mexican
• beef
• crunchwrap
• taco
• pan-fried
• crispy
• family-style