- +1-585-389-6613
- info@checkelijahrecipes.com
Recipe Details
A Copycat Crunchwrap Supreme for Your Late-Night Cravings
Ingredients
-
12 ounces lean (90/10) ground beef
-
1/2 cup water
-
3 tablespoons taco seasoning
-
4 large (10 to 12-inch) flour tortillas
-
1/4 cup prepared nacho cheese or queso
-
4 (5-inch) corn tostadas
-
2 tablespoons sour cream
-
1 cup shredded iceberg lettuce
-
1/2 cup chopped fresh tomatoes (from 1 medium Roma tomato)
-
4 teaspoons jarred diced jalapeño peppers
-
4 teaspoons neutral cooking oil, such as canola
-
Hot sauce, for serving
Description
Heat a large cast-iron skillet over medium-high. Add 12 ounces lean ground beef and break it apart with a wooden spoon, stirring frequently, until browned, 5 to 7 minutes. Remove the pan from the heat, push the meat to one side of the pan, and carefully tilt pan. Skim and discard any fat.
Return pan to heat. Add 1/2 cup water and 3 tablespoons taco seasoning to the cooked beef. Stir to combine. Cook, stirring frequently, until the water has evaporated, 2 to 3 minutes. Remove from the heat and set aside.
Set 1 large (10 to 12-inch) flour tortilla on a clean work surface. Spoon 1 tablespoon of nacho cheese onto the center of the tortilla and spread it out into a 5-inch round (about the size of the tostada).
Sprinkle a heaping 1/4 cup of prepared ground beef evenly on top of the cheese, and top it with 1 tostada.
A Copycat Crunchwrap Supreme for Your Late-Night Cravings
Ingredients
-
12 ounces lean (90/10) ground beef
-
1/2 cup water
-
3 tablespoons taco seasoning
-
4 large (10 to 12-inch) flour tortillas
-
1/4 cup prepared nacho cheese or queso
-
4 (5-inch) corn tostadas
-
2 tablespoons sour cream
-
1 cup shredded iceberg lettuce
-
1/2 cup chopped fresh tomatoes (from 1 medium Roma tomato)
-
4 teaspoons jarred diced jalapeño peppers
-
4 teaspoons neutral cooking oil, such as canola
-
Hot sauce, for serving
Description
Heat a large cast-iron skillet over medium-high. Add 12 ounces lean ground beef and break it apart with a wooden spoon, stirring frequently, until browned, 5 to 7 minutes. Remove the pan from the heat, push the meat to one side of the pan, and carefully tilt pan. Skim and discard any fat.
Return pan to heat. Add 1/2 cup water and 3 tablespoons taco seasoning to the cooked beef. Stir to combine. Cook, stirring frequently, until the water has evaporated, 2 to 3 minutes. Remove from the heat and set aside.
Set 1 large (10 to 12-inch) flour tortilla on a clean work surface. Spoon 1 tablespoon of nacho cheese onto the center of the tortilla and spread it out into a 5-inch round (about the size of the tostada).
Sprinkle a heaping 1/4 cup of prepared ground beef evenly on top of the cheese, and top it with 1 tostada.
Related Products
