Marie The Chee

Copycat Crunchwrap Supreme Ingredients: - ½ pound extra-lean ground beef - 1 tablespoon taco seasoning - 8 large flour tortillas (4 for the base, 4 for cutting into smaller tops) - ½ cup jarred nacho cheese sauce or queso (optional) - 4 tostadas (crispy flat corn tortillas) - ½ cup sour cream - 1 cup iceberg lettuce, finely shredded - 1 plum tomato, deseeded and diced - 2 cups cheddar cheese, shredded - Cooking spray Instructions: 1. Cook the beef: Heat a medium skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Sprinkle the taco seasoning over the beef and stir to combine. Cook for 7-8 minutes until the beef is fully cooked and no pink remains. Remove from heat and set aside. 2. Prepare the small tortillas: Stack 4 of the flour tortillas on top of each other. Place a tostada in the center of the stack to use as a guide. Using kitchen scissors, cut around the tostada, leaving about ½ inch of extra space around the edges. This will create 4 smaller tortillas that will serve as the tops of your crunchwraps. Set these aside. 3. Begin assembly: Lay out the 4 remaining large flour tortillas on a clean work surface. In the center of each tortilla, place about 2 tablespoons of the seasoned beef, spreading it in a circle slightly smaller than the tostada. Leave plenty of room around the edges for folding. 4. Add first layer of fillings: Drizzle 1-2 tablespoons of nacho cheese or queso sauce over the beef on each tortilla (if using). If you're not using nacho cheese, you can add a bit more shredded cheddar instead. Place a tostada firmly on top of the beef and cheese layer on each tortilla. 5. Add cold toppings: Spread about 2 tablespoons of sour cream over each tostada in a thin layer. Top with a small handful of shredded lettuce and some diced tomato, dividing these ingredients evenly among the 4 crunchwraps. Sprinkle a generous portion of shredded cheddar cheese over the vegetables. 6. Complete assembly: Place one of the smaller flour tortillas on top of each stack of fillings. Starting with one section, fold the edge of the large bottom tortilla up and over the smaller top tortilla. Continue folding in sections, working your way around in a pleated pattern, until all of the edges are folded over the center. The folds should overlap slightly to seal in the fillings. 7. Cook the crunchwraps: Spray a large skillet with cooking spray and heat over medium heat. Carefully place a crunchwrap seam-side down in the hot skillet (the folded side should be against the pan to seal it). Cook for 2-3 minutes until golden brown and crispy. Flip carefully and cook the other side for another 2-3 minutes until crispy. Repeat with the remaining crunchwraps, cooking 1-2 at a time depending on the size of your skillet. 8. Serve: Remove the crunchwraps from the skillet and let them cool for about 1 minute. Cut each crunchwrap in half diagonally to reveal the layers inside. Serve immediately while still hot and crispy.