no more trips to Taco Bell after this recipe

Ingredients

• 1 lb Ground Beef (80% lean)
• 2 Tbsp Olive Oil (for browning)
• 2 Tbsp Taco Seasoning (homemade blend of chili powder, cumin, garlic powder, onion powder, paprika, salt)
• 1/2 cup Tomato Sauce (canned)
• 1/4 cup Beef Broth (low‑sodium)
• 1 tsp Cornstarch (mixed with 1 Tbsp water to form slurry)
• 1 Large Flour Tortilla (10‑inch soft tortilla)
• 2 Small Flour Tortillas (6‑inch, cut into circles)
• 1/4 cup Nacho Cheese Sauce (store‑bought or melted shredded cheddar)
• 1 cup Shredded Lettuce (iceberg or romaine, dried)
• 1/2 cup Diced Tomato (fresh, seeds removed)
• 1/2 cup Shredded Cheese (Mexican blend or cheddar)
• 2 Tbsp Sour Cream
• 1 Tbsp Mayonnaise (for brushing tortilla before frying)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables

   Shred the lettuce and dice the tomato; set aside in a bowl.

   Time: PT5M

2. Brown Ground Beef

   Heat olive oil in a large skillet over medium‑high heat. Add the ground beef, break it up with a wooden spatula, sprinkle taco seasoning, and cook until nicely browned, about 5‑7 minutes.

   Time: PT7M

3. Make the Sauce

   Stir in tomato sauce, beef broth, and the cornstarch slurry. Reduce heat to medium and simmer until the sauce thickens, about 3‑4 minutes.

   Time: PT5M

4. Cut Small Tortillas

   Using a small round cutter or the rim of a glass, cut the two small flour tortillas into circles that will fit inside the large tortilla.

   Time: PT2M

5. Assemble the Crunchwrap

   Lay the large tortilla flat. Spread nacho cheese sauce over the center, add a generous layer of the beef‑sauce mixture, place one small tortilla circle on top of the meat, spread sour cream on the small tortilla, then layer lettuce, diced tomato, and shredded cheese. Fold the outer edge of the large tortilla over the small tortilla, pleating as you go, until the wrap is sealed into a hexagon shape.

   Time: PT5M

6. Pan‑Fry the Crunchwrap

   Heat the skillet over medium‑high heat. Lightly brush the outside of the assembled wrap with a little oil or mayo. Place the wrap seam‑side down and cook 2‑3 minutes until golden brown, then flip and cook the other side 2‑3 minutes.

   Time: PT6M

7. Serve

   Remove the Crunchwrap from the pan, let rest for 1 minute, cut in half, and serve with your favorite dipping sauce.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g