Wednesday, March 26, 2014

Almost Famous Crunchwraps

I love fast food and eating out... but sometimes it can be expensive. Sometimes at home I try to come up with my favorite fast food items that I crave. I LOVE Taco Bell and their nacho cheese sauce...and I love the Crunchwraps especially. I decided to try to make my own  and this is what I came up with. Pretty easy once you have all the stuff and the fillings are prepped. YUMMO! We ate ours with carrot, celery and cucumber sticks. Now isn't that better for you than actually eating out with soda and everything???

Almost Famous Crunchwraps

1 to 2 -lbs. lean ground beef
1/2 onion, finely diced
1 to 2 cloves minced garlic (or 1 teaspoon minced garlic that comes in a jar )
1 packet taco seasoning
salt and pepper to taste
1 package large flour tortilla's (the largest you can find)
tostada shells
1-15 oz. can Rico's gourmet nacho sauce (or your favorite nacho cheese sauce, Ricco's just has the taste of Taco Bells)
1 cup sour cream (or more, depending on how much you like on each one and how many you're making!)
2 cups shredded lettuce
2 or 3 roma tomatoes, diced
1 or 2 cups shredded Mexican blend cheese
Cooking spray

Directions:
In a large skillet brown the ground beef, onion and garlic together over medium/high heat. Drain of the excess fat (if there is any) Add your taco seasoning and water and cook according to the packet directions. Season to taste with Salt and Pepper.
While the hamburger is browning,  warm up your nacho sauce in a small saucepan.....
                                  (here's a pic of the can of Ricco's)
Also place the flour tortilla's on a microwave safe plate, cover with a damp paper towel and heat in the microwave for 30 seconds. You need to be able to fold them without them cracking. Also in case you haven't seen tostada shells before here's a picture of them. There are a lot in a package... I couldn't find a smaller one, but the leftovers are great crunched on top of a salad..... or just for a snack! :)
Preheat another large skillet over medium/high heat.
Now to assemble the crunchwraps:
Place 1 flour tortilla on a cutting board or other flat surface. Spoon browned meat in the center, making a circle about the size of a tostada shell. Then drizzle the nacho sauce over the meat.
Next, place a tostada shell on top of the nacho sauce and spread a little sour cream on the top. Then add shredded cheese, lettuce and tomatoes.
Now fold the the tortilla: start at the bottom and bring the edge up to the center ( or as close to the center as you can. It doesn't matter if there's a little hole in the center) Continue folding this way working around in a clockwise direction.
Spray skillet with cooking spray and carefully place crunchwrap folded side down in the skillet. Cook until it's golden brown on the bottom, about a minute or two, then flip over and cook until that side is golden brown. Continue to cook all your crunch wraps this way.
I served mine with carrot, celery and cucumber sticks. Enjoy!

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