This crunchwrap is a copy cat recipe with a few tweaks..for the better. Ground beef, nacho cheese, crunchy tostada, lettuce, tomato, taco ranch, tajin and a flour tortilla grilled to perfection
14ozsuper sharp yellow cheddarShredded. You can also just use sharp if you can't find super sharp
10ozevaporated milk
4oz diced green chilis in a can
Taco Meat
1lbground chuck
1smallonionsmall dice
2tablespoontaco seasoning
Taco Ranch
16ozranch dressingI like to make Hidden Valley's Buttermilk Ranch Packet recipe
1teaspoontaco seasoning
1tbsp Cholula hot sauce
Remaining Ingredients
5large flour burrito shells
5tostadas
½teaspoonTajin seasoningfound at your local grocery store
5small taco size flour tortillas
1cuproma tomatosmall dice
1cupromaine lettucechopped
Instructions
Making the Cheese Sauce
Add all the cheese sauce ingredients to a medium sauce pot and bring to a simmer over medium heat
Make sure to whisk the cheese sauce frequently so it doesn't burn. It will eventually become smooth and thick. Set it to the side until needed
Making the Taco Meat
Heat a large skillet over medium-high heat then add a drizzle of olive oil
Add the beef and the onions to the skillet and cook, breaking apart the beef until fully cooked
Drain any excess grease and add the taco seasoning. Stir well and set aside until needed
Making the Taco Ranch
Whisk the ranch, taco seasoning and Cholula together in a small bowl until fully combined. Set aside
Assembling the Crunchwrap Supremes
Place the large burrito size flour tortilla on a flat surface. If you have room to lay all 5 tortillas out then do so
Divide the ground beef into 5 equal portions and put it in the center of each large tortilla shell
Add a good amount of nacho cheese sauce over the top of the ground beef
Place a tostada over the top of the beef and cheese mixture then sprinkle each tostada with a little Tajin seasoning
Top the tostadas with lettuce, tomato and then a good amount of taco ranch
Add the small taco size tortilla over the top of the lettuce mixture
Fold the tortilla towards the center one time and hold it down
Make another fold toward the center of the tortilla and hold it down
Continue this process all the way around the tortilla until it is folded on all sides
Once the crunchwraps are completely folded
Place them on a tray seam-side down
Heat your griddle pan to medium heat and drizzle a little olive oil on it
Cook the crunchwraps starting with the seam-side down for 2-3 minutes or until golden brown. You may need to press down on the edges to ensure even browning
Flip them over to the other side and cook until golden brown
Serve immediately while still hot
Notes
Cook the cheese sauce over low heat and stir frequently making sure not to burn the bottom of the pan. Drain grease well from beef.Taco ranch can be made up to 5 days in advance. Serve crunchwraps while hot.