copycat taco bell crunchwrap supreme;
A warm flour tortilla filled with seasoned beef, melty cheese, a crispy tostada shell, lettuce, diced tomatoes, and sour cream in the style of taco bell's classic.
Servings: 6
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Equipment
- flat panini press (optional) alternatively, use the stovetop
Ingredients
beef filling;
- 3 Tbsp masa harina or cornmeal
- 4½ tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 cube beef boullion
- 1 small onion diced
- 1⅓ lb 80% ground chuck
crunchwrap;
- 1½ cups tomatoes fresh, diced
- 1½ cups iceberg lettuce shredded
- ½ cup sour cream or greek yogurt
- 6 grande tortillas (I used La banderita, but I believe Mission and other brands also carry them)
- 6 tostadas or crispy taco shells (broken, or need to lay flat)
- 2 cups cheddar cheese shredded
Instructions
beef filling;
- Heat a large non-stick pan over medium heat.
- Dice the onion into fine bits and add to the hot pan. Cook for 3-5 minutes or until aromatic.
- Add 1⅓ lb beef chuck to the pan, breaking up any large chunks. Once beginning to brown but while spots of pink still remain, drain some of the grease from the meat, then return to the pan.
- Add 1 cup of water to the pan, along with all spices, including masa harina, and beef boullion. Simmer on medium-low heat for 20 minutes until thickening some.
- Once fully cooked through, set aside to cool. The water and juices will remain but be thickened slightly so you're left with a meat slurry.
- (Optional) If you prefer the super-fine texture of taco bell meat, add to a blender or food processor and pulse a few times until desired texture is achieved.
crunchwraps;
- Ensure all ingredients are prepared before starting the cooking process. Shred cheese, dice tomatoes, shred lettuce, and set aside your tortillas, tostadas, and sour cream (or greek yogurt). Prepare your area for assembly.
- Heat a large non-stick pan on medium-high heat and gently spray with non-stick spray, or prepare a flat panini press (no ridges) with non-stick spray and heat.
- Heat up a single grande tortilla (for 5-10 second in microwave, or on the heated pan on the stove) and lay it flat on your assembly surface.
- Layer a large spoonful of meat, then a tostada, then lettuce, diced tomatoes, and another small spoonful of meat. Smear a large dollop of sour cream and then top with a healthy portion of cheddar cheese.
- Fold the soft tortilla around, folding the tortilla in toward the center on one side. Fold a newly formed corner in, and rotate repeating to make 6 total folds so the whole thing is covered. Ideally, there's no open hole, but the cheese is on top to melt and help form a protective seal on top.
- If you have a flat panini press go ahead and lay the crunchwrap between the plates and cook for 3-5 minutes or until toasted on both sides.If using the stovetop, place crunchwrap folded side down onto the hot pan. Cook for 2-4 minutes on each side until toasted and browned to desired doneness. Flipping may be messy if there's a hole or the tortilla comes undone!
- Remove to plate and repeat for remaining crunchwraps.
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