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Crunchwrap Supreme Copycat

Makes 6 crunchwraps

crunchwrap-recipe-cut.gifIngredients

1 pound ground beef
1 tsp chili powder
½ tsp ground paprika
½ tsp ground cumin
salt and pepper to taste
8 large flour tortillas
6 tostada shells
Small container of nacho cheese sauce
1 14oz can chopped tomatoes
Enough shredded cheese (2 cups or so)
Vegetable oil
Some lettuce (not needed if these will be saved for later)
Sour cream

Instructions

1. Brown the ground beef over medium heat, drain, and return to pan.
2. Add the chili powder, paprika, and cumin to the beef and mix until evenly coated. Add salt and pepper to taste.
3. Cut two of the tortillas into quarters. Enjoy two of the quarters during the cooking process.
4. Place one of the whole tortillas on a plate. Add some of the beef to the middle (1/6 of your total amount is recommended)
5. Add a spoonful or two of nacho cheese sauce (you remembered to warm this up first right?)
6. Layer on a tostada shell, and if these will be consumed right away, spread sour cream on the shell and add some lettuce.
Lettuce is bad reheated and sour cream is recommended to be used as a dip if these will be saved for later.
7. Top with some diced tomatoes and shredded cheese.
8. Add one of the quarters of tortilla on top of all this and fold it fancy like the gif on this page.
9. Add some of the oil to the pan and place the crunchwrap seam side down.
10. Cook on low heat until golden brown on the bottom (you can peek using a spatula).
This will speed up the longer you keep heat on the pan so keep an eye on the bottom.
11. Flip once the seam is sealed and cook to golden brown.
12. Repeat steps 4-11 for the rest of the tortillas.
13. Enjoy! To reheat from the fridge later, heat at 250° for 25 minutes.

Source

https://www.reddit.com/r/GifRecipes/comments/7utnac/crunchwrap_supreme_copycat/dtn9xqy/

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