Homemade Crunchwrap Supreme™
By Firefighter Kyle Sheley
(1) pound ground beef
(1) packet taco seasoning mix
(6) Burrito size flour tortillas
(6) Tostada shells
(1) Cup Sour cream
(2) Cups shredded lettuce
(1) tomato (diced)
(1) Cup shredded Mexican cheese blend
(1) Jar Tostitos Salsa Con Queso Cheese
Brown ground beef in skillet until no longer pink, drain off grease.
Place meat back into skillet and stir in taco seasoning as well as the amount of water the taco seasoning packet calls for.
Cook according to packet instructions.
Warm up salsa con queso cheese in microwave and set aside.
Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
Lay one tortilla on a flat surface (large cutting board)
Spread a couple of tablespoons of salsa con queso cheese in the middle of the tortilla.
Place 1/2 cup of taco meat on top of queson cheese.
Place 1 tostada shell on top of taco meat.
Spread a thin layer of sour cream on top of tostada shell.
Top sour cream layer with shredded lettuce, diced tomato, and shredded Mexican cheese.
Fold flour tortilla into the crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
Spray and electric skillet or cooking pan with cooking spray and heat over medium heat.
Place the crunchwrap supreme, seam side down, onto the skillet.
Cook for 2-3 minutes or until golden brown.
Flip over and cook other side for another 2-3 minutes or until golden brown.
Assemble and cook the remainder crunchwrap supremes.
Serve and eat immediately.