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 (The source describes these as smaller 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 and greasing the skillet)

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 break it up with a spoon as it cooks.

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

   Add the water and stir well.

6. 6

   Cook the seasoned beef mixture for 8–10 minutes, until the flavors combine and the meat is cooked through.

7. 7

   Lay one large tortilla flat and spoon taco meat onto it. Add one tostada or some nacho chips, followed by the lettuce, tomato, red onion, sour cream, guacamole if using, salsa, cheddar, and 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 a skillet over medium heat and grease it with oil.

12. 12

    Place the crunchwrap seam-side down in the skillet. Cook over medium-low heat 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.

14. 14

    Repeat the assembly and cooking process with the remaining crunchwraps. Serve immediately.

Notes

The source gives no exact quantity for the oil used to cook and grease the assembled crunchwraps. Use enough to lightly grease the skillet. The source does not specify the number of nacho chips when substituting them for tostadas, nor the exact amount of taco meat per wrap.

Nutrition per serving

• main
• Mexican
• beef
• crunchwrap
• pan-fried
• crispy
• family-friendly
• dinner