Crunchwrap Supreme

Move over Taco Bell....these live up to their name, "Crunch"wrap Supreme, and taste even better than they look!

Easy enough to make probably as fast as waiting in some of the lines I've had to wait in. You can make anytime you want...even 2 am for those different on schedules.

Ingredients:

1 lb. ground beef

1 package taco seasoning

1/2 cup water

8 large flour tortillas (or 4 large & 4 small)

1/2 cup nacho cheese sauce

4 tostada shells

1/4 cup sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

2 cups shredded cheddar or mexican blend cheese

Vegetable oil

Hot sauce, for serving

Directions:

In a skillet over medium heat, add ground beef, taco seasoning, and water. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat,

Cut small flour tortillas: Stack four flour tortillas (use small if using both sizes) and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.

Build crunchwraps

With remaining large flour tortillas, add a large scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding.

Drizzle cheese sauce over each.

Place tostada shells on top.

Spread sour cream over each shell

Top with lettuce, tomato, and shredded cheese.

Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats.

After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.

Cook crunchwraps in a medium nonstick pan over medium heat with a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 2 to 3 minutes. Flip crunchwrap and cook until the other side is golden, 2 to 3 minutes more. Repeat with remaining crunchwraps.

Serve warm with hot sauce.