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 wraps)

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

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

6. 6

   Place one large tortilla on a work surface. Spoon taco meat onto the center, then add a tostada or nacho chips, lettuce, tomato, red onion, sour cream, guacamole if using, salsa, cheddar cheese, and Monterey Jack cheese.

7. 7

   Place one mini tortilla on top of the filling.

8. 8

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

9. 9

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

10. 10

    Heat oil in a skillet over medium heat.

11. 11

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

12. 12

    Flip the Crunchwrap and cook the other side for an additional 3 minutes. Repeat with the remaining Crunchwraps.

13. 13

    Serve immediately while crispy.

Notes

The source does not specify how much oil to use for frying the assembled wraps. Guacamole is optional. The source says to use either 10 tostada corn tortillas or 1 cup nacho chips. Fold gently to prevent tearing and press lightly while cooking for even browning.

Nutrition per serving

• main
• Mexican-inspired
• beef
• crispy
• pan-fried
• taco
• wrap
• party food