Mexican 20 min

Taco Bell Crunch Wrap Copycat

Name: Taco Bell Crunch Wrap Copycat
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large (12-inch) flour tortillas; 4 small tostada shells; 1.5 lbs ground beef, seasoned with taco spices; 1 cup nacho cheese sauce; 1 cup shredded iceberg lettuce; 2 Roma tomatoes, diced; ½ cup sour cream; ½ cup shredded cheddar; 1 tablespoon butter or vegetable oil for the pan

high-proteincomfort-foodquick

Ingredientsfor 2

620

Cal

34g

Protein

58g

Carbs

28g

Fat

14 large (12-inch) flour tortillas
24 small tostada shells
31.5 lbs ground beef, seasoned with taco spices
41 cup nacho cheese sauce
51 cup shredded iceberg lettuce
62 Roma tomatoes, diced
7½ cup sour cream
8½ cup shredded cheddar
91 tablespoon butter or vegetable oil for the pan

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Instructions

1
Cook ground beef with cumin, chili powder, garlic powder, salt, and pepper. Drain excess grease.
2
Assemble: lay a large flour tortilla flat. Add taco beef in the center. Spoon nacho cheese sauce over the beef. Place one tostada shell on top (this creates the crunch). Spread sour cream over the tostada shell. Add lettuce, tomato, and shredded cheddar.
3
Fold the edges of the tortilla up and over the filling, pleating as you go around the circle to fully enclose it. Press the folded side firmly so it holds. Flip so the pleated side faces down.
4
Heat butter in a large skillet over medium heat. Place the crunch wrap fold-side down and cook 2–3 minutes until golden and sealed. Flip and cook 2 minutes more until the bottom is golden. Cut in half to reveal the beautiful layers.