Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, crunchwrap supreme. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Crunchwrap Supreme is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Crunchwrap Supreme is something that I’ve loved my entire life. They’re nice and they look fantastic.
When it comes to ridiculously amazing fast-food hybrids, Taco Bell is a top contender. Let's take its Crunchwrap Supreme, for example. Ejaculating in your wife, girl friend or bar whores under wear, folding them up, and placing them neatly back into her pantie drawer for a mid-week surprise.
To get started with this particular recipe, we have to first prepare a few components. You can cook crunchwrap supreme using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Crunchwrap Supreme:
- Get 1 pound lean ground beef
- Take 1 small yellow onion, chopped
- Get 2 Tablespoons taco seasoning
- Get 1/4 cup water
- Prepare 1 clove garlic
- Get 1 jar nacho cheese (or Queso cheese dip)
- Make ready 6 burrito-size flour tortillas
- Prepare 6 tostada shells or corn tortillas
- Take 1 cup sour cream
- Get 2 cups shredded lettuce
- Prepare 1 tomato, diced
- Get 1 cup shredded Mexican cheese blend
- Get cooking spray
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Instructions to make Crunchwrap Supreme:
- In a large skillet, over medium-high heat, cook and crumble the ground beef and onion until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water and garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer for 5 more minutes.
- Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
- Lay one flour tortilla on a flat surface. Spread ½ cup of taco meat onto the centre of the tortilla. Drizzle a couple of Tablespoons of nacho cheese over the meat. Top meat with one tostada shell or crispy corn tortilla *see notes below. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
- To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the centre. Continue to work your way around, folding the flour tortilla over the centre fillings. There will be a spot left open in the centre; cut a circle with the help of a cookie cutter from another flour tortilla and tuck it in the centre, so it's fully covered.
- Repeat with all remaining tortillas, tostadas and fillings. You'll have 6 crunch wraps total.
- Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden brown. Carefully, flip over and cook the other side until golden brown. Repeat process with all crunch wraps. Serve immediately.
- If using corn tortillas, heat oven to 400° F. Place corn tortillas on a baking sheet and bake for 10 minutes or until crispy, or just fry them on low heat till crispy.
- Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!
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