When you crave a taco just make a Crunchwrap supreme

Ingredients

• 1 medium Yellow Onion (diced)
• 2 tablespoons Beef Tallow (rendered, for sautéing)
• 1 pound Ground Beef (80% lean)
• 2 tablespoons Tomato Paste (concentrated)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Chicken Bouillon Powder (or 1 cube dissolved in water)
• 1 cup Hot Water (just boiled)
• 1 tablespoon Cornstarch (mixed with 2 tbsp cold water to make slurry)
• 2 tablespoons Hot Sauce (adjust to heat preference)
• 1/2 cup Mayonnaise (full‑fat for best texture)
• 2 tablespoons Lime Juice (freshly squeezed)
• 4 pieces Large Flour Tortillas (10‑inch, warmed)
• 4 pieces Crunchy Tostada Shells (or crunchy taco shells if unavailable)
• 1 cup Shredded Mexican Blend Cheese (or cheddar)

Instructions

1. Prepare Lime Mayo

   In a mixing bowl combine mayonnaise and freshly squeezed lime juice; whisk until smooth. Set aside.

   Time: PT3M

2. Sauté Aromatics

   Heat the skillet over medium heat, add beef tallow, then add diced yellow onion. Sauté until translucent, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium heat

3. Brown Ground Beef

   Add ground beef to the skillet, break it up with a spatula, and cook until it turns lightly brown, about 5 minutes. Drain excess fat if desired.

   Time: PT5M

   Temperature: medium heat

4. Build the Sauce Base

   Stir in tomato paste, onion powder, garlic powder, smoked paprika, cumin, chili powder, and chicken bouillon. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: medium heat

5. Simmer Filling

   Pour in 1 cup hot water, bring to a gentle boil, then add the cornstarch slurry. Reduce heat and let the mixture simmer, uncovered, for 20 minutes, stirring occasionally, until thickened and flavors meld.

   Time: PT20M

   Temperature: low simmer

6. Finish with Hot Sauce

   Stir in hot sauce, adjust seasoning with salt or more spice if needed. Remove from heat.

   Time: PT1M

7. Warm Tortillas & Tostadas

   While the filling simmers, warm the flour tortillas in a dry pan for 20‑30 seconds per side. If using tostada shells, warm them briefly in the same pan or microwave for 10 seconds.

   Time: PT3M

   Temperature: medium heat

8. Assemble Crunch Wraps

   Lay a warm tortilla flat, place a crunchy tostada shell in the center, spoon a generous amount of beef filling over the shell, drizzle lime mayo, sprinkle shredded cheese, then fold the tortilla edges over the center to create a sealed packet.

   Time: PT4M

9. Toast the Wrapped Crunch Wrap

   Return the assembled wrap to the hot skillet (no added oil) and press down with a spatula. Cook 1 minute per side until the tortilla is golden and crispy and the cheese melts.

   Time: PT2M

   Temperature: medium‑high heat

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g