Serve with a copycat Taco Bell Sauce, like red sauce, fire sauce or green sauce. Fry the flour tortilla on each side until it gets a nice golden brown crust (1-2 minutes per side). Heat another medium skillet over high heat and grease with some cooking spray.Continue to fold until it is completely wrapped and in the shape of a hexagon. Crunchwrap Supremes are loaded with seasoned ground beef, nacho cheese, sour cream and more all wrapped inside a flour tortilla. Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile.Top the meat and cheese mixture with a tostada shell and plop down one tablespoon of sour cream on top. Layer: beef, queso, crunchy stuff, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. When ready to serve, lay out one flour tortilla and add a spoonful of the meat mixture to the center then top with a similar size spoonful of cheese dip.Meanwhile, heat a large skillet over medium high heat with 1 tbsp avocado oil. Using a 1/4 cup measuring cup, make 6 piles of shredded cheddar cheese on the baking sheet. Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. Line a baking sheet with parchment paper. Bake the cheese crisps while you cook the ground beef and make the cheese sauce. Quickly zap in the microwave until it is liquid hot. To make the cheese crisps: Preheat oven to 400 degrees. While meat is simmering, transfer eight to ten tbsp (depends on how much cheese sauce you want) of salsa con queso cheese dip into a bowl.Simmer uncovered until the meat is cooked through (10 minutes). Cook for two minutes, stirring to evenly distribute the add-ins and then pour the water over the meat.Add the onion flakes, garlic powder, cornstarch, cumin, paprika, chili powder, salt, cayenne powder and sugar. Add the meat back to the skillet and bring it to medium heat.Drain the pan of the grease that has already cooked out of the meat. Pulse until the meat is a finely ground consistency. Remove the semi-cooked meat from the skillet and add to a food processor.Cook for about 2 minutes until golden brown. ![]() Use a spatula to gently press it down to help seal the seams. Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat. Once hot, add a teaspoon of vegetable oil and the Crunchwrap Supreme, seam side-down. Cook the wrap for 2 to 3 minutes before you flip it over and bake the other side for another 2-3 min or until golden brown. ![]() Place the crunchwrap supreme, seam-side down, in the skillet. Use the spoon only to break the ground beef into chunks. Griddle the Crunchwrap Supreme: Heat a large cast iron skillet over medium heat. Cook The Crunchwrap Heat a skillet to medium heat and spray cooking spray or brush a bit of olive oil in the skillet. In a large skillet over medium-high heat, brown the ground beef until halfway cooked.
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