One of the secrets to this being super yummy is to make sure your taco meat is similar to Taco Bell.
While I have various 'copy cat' recipes in my files dating back over 15 years, honestly, all you have to do is make your taco meat with a Taco Bell seasoning packet but after it starts to brown a little bit, remove it from the pan, give it a couple whirls in your food processor with the 'S' blade and then put it back in the pan; add the seasonings and finish cooking according to directions.
This gives it that restaurant texture that is much more smooth than if you just brown it in a pan like usual.
The other 'secret' to this would be to use a good copycat style sauce or if you have a pile of sauce packets from the restaurant, use them. If you want to make it from scratch, just grab a saucepan and add;1 1/2 cups water
1 t corn starch
Stir until dissolved. Add;
1/2 a can of tomato paste (use 3 oz.)
1 1/2 T vinegar
2 t chili powder
1 t salt
1/2 t cayenne pepper
Heat to a boil, reduce heat and simmer about 5 minutes, stirring every so often. Cool.
Now that you have your taco meat and your taco sauce, let's get started!
Crunch Wrap Supreme
1 lb. ground beef made into taco meat (process described above with 1 pkg taco seasoning and 2/3 c water)
1 pkg corn tostada shells - the crunchy ones
1 pkg. flour tortilla shells as large as you can find (as big as your head)
1 can nacho cheese sauce (Rico's is one brand, but use whatever you have locally or make a nacho cheddar cheese sauce from scratch)
lettuce
sour cream
tomatoes
taco sauce
Lay a flour tortilla down and scoop a big spoonful of taco meat on it. Spoon some nacho cheese sauce on the meat and top with a crunchy tostada shell. Layer your sour cream, lettuce and tomato - add some shredded cheese or even guacamole if you like! Add some taco sauce.
Now start to fold the wrap up over the tostada - it will fold easily and almost on its own as you start. *If your flour tortillas aren't big enough to completely cover the center just grab an extra flour tortilla and rip into quarters. Place one piece on your tostada layer and then fold up as usual. Now spray with Pam and place FACE DOWN on a hot, sprayed griddle or in a skillet on the stove over medium high heat. Press down with a spatula gently to flatten and let cook about 3-4 minutes or until it's golden brown. Flip and cook the 2nd side. Now? Serve! Mmmmm.
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Cooking 3 or 4 at a time is easiest - no one wants to have to wait for their Crunch Wrap to get done!
Face down first then flip and cook the second side til golden brown.
Mouth. Watering.
Y'all know I don't care about 'pretty' pictures and photo shoots (LOL) my pictures are snapped on my iphone. As a matter of fact, sometimes you get copies of the SnapChats I sent my kids or my husband. Like this one!
