Crunchwrap Supreme cuz Y'all know we got taco bell at the house!

Ingredients

• 1 lb Ground Beef (80% lean, preferably fresh)
• 2 Tbsp Taco Seasoning (store‑bought or homemade blend)
• 1 tsp Garlic Pepper Seasoning (adds extra garlicky heat)
• 1/4 cup Water (added gradually to keep meat moist)
• 1 cup Shredded Cheddar Cheese (or Mexican blend, loosely packed)
• 4 pieces Small Corn Tostada Shells (adds crunch; can use flat corn chips broken in half)
• 1 cup Shredded Lettuce (iceberg or romaine, washed and dried)
• 1/2 cup Sour Cream (or Mexican crema)
• 4 pieces Large Flour Tortillas (10‑inch burrito‑size)
• 2 Tbsp Vegetable Oil (for pan‑frying the wrap)
• to taste Hot Sauce (optional, for extra heat)

Instructions

1. Brown the Ground Beef

   Heat the skillet over medium heat. Add the ground beef, breaking it up with a spatula, and cook until fully browned, about 8 minutes.

   Time: PT8M

   Temperature: 350°F

2. Drain Excess Fat

   Tilt the pan and carefully pour off the rendered fat into a heat‑proof container or use a slotted spoon to remove it.

   Time: PT2M

3. Season the Beef

   Return the pan to the heat, sprinkle the taco seasoning and garlic pepper seasoning over the beef, then add water a tablespoon at a time, stirring until the mixture thickens, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

4. Prepare Toppings

   While the meat simmers, shred the lettuce, grate or shred the cheese, and place the sour cream in a small bowl.

   Time: PT5M

5. Warm the Tortillas Slightly

   Place each flour tortilla on a dry skillet for 10‑15 seconds per side, just until pliable.

   Time: PT2M

   Temperature: 350°F

6. Assemble the Crunchwrap

   Lay a tortilla flat. Sprinkle a thin layer of cheese in the center, add a spoonful of seasoned beef, place a tostada shell on top, then add more cheese, lettuce, a dollop of sour cream, and hot sauce if using.

   Time: PT5M

7. Fold the Tortilla

   Fold the edges of the tortilla toward the center, creating pleats until the entire filling is sealed inside a tight, round package.

   Time: PT3M

8. Pan‑Fry the Crunchwrap

   Add 1 Tbsp oil to the skillet over medium‑high heat. Place the folded side down, press with a kitchen towel or another pan, and cook 2‑3 minutes until golden. Flip, add the remaining oil, and crisp the other side for another 2‑3 minutes.

   Time: PT8M

   Temperature: 350°F

9. Serve

   Remove the Crunchwrap from the pan, let it rest 1 minute, then cut in half and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g