Wednesday, February 6, 2013

Crunchwrap Supreme

I am by no means a fast food connoisseur, but I do get hit with craving from time to time for a Taco Bell run, usually late at night after a few drinks. I recently found a recipe to make Crunchwrap Supremes at home, and how could I say no? This was a perfect Superbowl meal, and though they were a little tricky to assemble, they were extremely worth it.

Crunchwrap Supreme

Ingredients (makes 6):
  • 8 large flour tortillas
  • 6 small corn tortillas
  • 1 lb ground beef
  • 1 taco seasoning packet
  • Sour cheese
  • Site cream
  • 1 tomato, diced
  • Shredded lettuce

Brown ground beef and taco packet until cooked through. Drain any excess fat off of the cooked meat.
Preheat a large skillet on medium low. cook small corn tortillas until crispy and brown. Remove. Place one large tortilla on the skillet.

Spoon a large scoop of beef onto middle of tortilla. Top with a dollop of the nacho cheese. Place corn tortilla over the beef and cheese mixture. Top with a dollop of door cream, some tomatoes and some lettuce.

Take another large tortilla and rip off a small circle to place atop the lettuce. Now carefully fold over the edges of the main floor tortilla until completely closed. Flip over careful and let the edges seal. Remove to a plate and repeat for the remaining 5 Crunchwraps.

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