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)
• 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 oil for the taco meat 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

   Stir well and cook for 8–10 minutes, or until the flavors have combined and the beef is cooked through.

6. 6

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

7. 7

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

8. 8

   Place one mini tortilla on top of the filling.

9. 9

   Fold the edges of the large tortilla toward the center, creating pleats. Fold gently to avoid tearing the tortilla.

10. 10

    Invert the Crunchwrap so the pleats are on the bottom, securing the filling inside.

11. 11

    Heat oil in a skillet over medium heat.

12. 12

    Place the Crunchwrap seam-side down in the skillet and cook for 3 minutes, or until golden. Press down lightly for even browning.

13. 13

    Flip the Crunchwrap and cook the other side for an additional 3 minutes, until golden.

14. 14

    Repeat the assembly and cooking process with the remaining tortillas and filling.

15. 15

    Serve the crispy Crunchwraps immediately.

Notes

The source does not specify the amount of oil for cooking the assembled Crunchwraps. Use enough to cook and brown them in the skillet. The source also does not specify the exact amount of taco meat or toppings per wrap; distribute the ingredients evenly among 10 wraps.

Nutrition per serving

• main
• Mexican
• beef
• crispy
• pan-fried
• cheesy
• taco
• party food