Hot sauce – opt for a pepper hot sauce like Tabasco, Frank's or Cholula.Ranch seasoning – use a store bought ranch seasoning blend or make your own by combining dried parsley, onion flakes, garlic powder, dill, salt and pepper.Sour cream – sour cream is a calorie conscious choice for this recipe but an alternative is to just use ranch dressing instead.
Cheddar cheese – cheddar cheese will give you the authentic Taco Bell taste but Tex Mex blend, or another grated cheese of your choice will work. Ingredients 1 pound of ground beef (I used 95 lean) Taco Bell taco seasoning mix large burrito tortillas (this recipe makes 4 Crunchwraps, but you can make.Hard taco shells – the hard taco shell adds the crunch to this recipe, but you can create your own hard taco shell from a regular corn tortilla.Taco seasoning – if you don't have taco seasoning, you can make your own by mixing equal parts of chili powder, cumin, coriander, garlic powder, onion powder, and a pinch of chili flakes.However, if you're looking to shed even more calories off of this dish, use ground chicken or turkey in place of ground beef. Extra-lean ground beef – extra lean ground beef will keep this recipe leaner than other ground beef options.Place the folded side face down in a pan and crisp the bottom before flipping and crisping the top.You'll also receive prep instructions so you can make these meals come together quickly and easily. Fold the flour tortilla towards the center in a circle around the corn tortilla. Spray a small amount of olive oil in a skillet and brown both sides of the tortilla/crunch wrap. Fold up the sides of the large tortilla, covering the smaller tortilla that's holding all the ingredients in place. Spread sour cream on the corn tortilla, then add the tomatoes, lettuce, and pickled onions.īe careful not to overfill it or it will be tough to fold. Cover all the ingredients with a small tortilla. Place the crispy corn tortilla over the top of the beef. Using the size of the corn tortilla as a guide, place a pile of seasoned beef in the center then add a drizzle of the spicy sour cream. Once the cheese has started to melt, remove it from the pan. Place the crunchwrap supreme, seam-side down, onto the skillet. To assemble, first place the flour tortilla in the pan with the cheese in the center. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Add the Sour cream to a small bowl with the green Cholula sauce and a spritz of lime juice.
Cook, breaking up the meat as it cooks until it is browned, about 5 minutes. When the oil shimmers, add the ground meat and onion. Grate the pepper jack cheese, dice and salt the tomatoes, and shred the lettuce. In a large skillet, heat the olive oil over high heat. Spritz the Corn tortilla with baking spray and crisp under the broiler or in a pan. Once browned and cooked through, turn the heat off. Using a potato masher crush the beef up into pebbles. Once hot, add the beef, salt, Cumin Spice Mix, a pinch of MSG, and a squirt of tomato paste.
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