To all my late night cravers, you have to agree that the biggest game changer to EVER hit the Bell menu was the invention of the Crunchwrap Supreme. I love the gordita and that double taco thing with the beans in between the hard shell and soft shell too, but simply put the Crunchwrap rules!!!
This is not a hard recipe to make for those who normally make homemade tacos, only thing different is the size of the tortillas and the additions of tostada shells.
Stay true to what the ingredients are on this recipe…tostada shells are a couple of bucks for a dozen and you can use them in a lot of recipes. I am assuming that TB has a 14″ tortilla shell (can’t really find them anywhere) so you need to buy the burrito sized tortillas, normally the biggest you can find in grocery stores.
You can use pepper jack or taco blend cheese for the toppings section. You definitely need the queso cheese to mix with the meat once cooked for synergy.
Makes: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound ground beef
- 1 pkg.taco seasoning
- 5 (10-inch) flour tortillas
- 4 tostada shells
- 1/2 cup Nacho Cheese dip
- 1/2 cup sour cream
- 1 1/2 cups of Iceberg lettuce (shredded)
- 1 Roma tomato, diced
- 4 oz. Taco Blend or Pepper Jack cheese (shredded)
- 4 tbsp Butter
Instructions:
Prepare ground beef using the instructions on your taco seasoning package. Once meat is done mix nacho cheese sauce into the beef mixture, stirring well to incorporate.
Place your tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 30-45 seconds to make the tortillas more pliable. Next wrap the tostadas in a damp paper towel and microwave for 30 seconds. This will ensure that the tostadas are slightly pliable, but still crunchy.
To build your crunchwrap, add a little over a half a cup of taco meat. I usually eyeball it to make sure I have enough for 4 crunchwraps.
Next top with a tostada, then sour cream (smeared across the surface), lettuce, tomatoes and finally the shredded cheese.
Grab one of your tortillas shells and lay it on a flat surface. Cut it crosswise and lengthwise to create 4 triangles. In my case I chose to use a mason jar top to cut a small circle out of the tortilla for topping. Either way will achieve the goal of covering the middle of the crunchwrap.
Top each crunchwrap with one of the triangles (or circles in my case). Now start to fold the crunchwrap over on the bottom side and begin to work your way around making sure to overlap the edges (see picture below).
Once complete lay the tortilla fold side down..
Heat up a saucepan with a tbsp of butter on medium low heat. Once hot add one of your crunchwraps, fold side down, and cook for about 2-3 minutes each side. Remove to a plate and repeat with remaining crunchwraps. If your pan gets to hot in between wraps, run it under cold water for a couple of seconds and return to the stove.
Serve with salsa or the TB sauce packets you have tucked in the back of your fridge.
Enjoy!!