![]() ![]() Please Note: If you can not find tostada shells, purchase corn tortillas and bake them in the oven at 400F for 10 minutes or until crispy. ![]() You should easily find everything in the same isle. Next, rub both sides of the corn tortillas with the. In a large skillet, saute the diced onions in 1 tablespoon of olive oil over medium. The other Tex-Mex ingredients you will need are a jar of queso, 4 tostada shells, and pack of taco seasoning. Directions Step 1: Prepare the ground beef. Be sure to use the largest size you can find because sometimes it’s not big enough to cover the entire tostada. A 10” flour tortilla should be good enough, but if you can get your hands on a 12″ tortilla, than that’s even better! Also, be sure they are super fresh because you don’t want them ripping when you try to fold the wrap. It all starts with a very large flour tortilla. They also freeze and store well in the fridge and make a great make-ahead recipe. These Crunch Wraps are extremely delicious and worth every calorie! Just imagine layers of queso, taco spiced beef, a crunchy tostada shell in the middle and refreshing lettuce, tomato, cilantro and a sprinkle of lime. This wrap is named the supreme CrunchWrap for a good reason and it sure does live up to its name. This hybrid of a tostada/taco/burrito is one of the best examples of a great spin on Mexican food! Add of the ground beef to the center in a rough circle the size of the tostadas, then. This cheesy taco/burrito hybrid packs a ton of flavors & crunch! Ever since I had one of these crunchwraps at Taco-Bell a few months ago, I just couldn’t get enough. To assemble, lay the 12-Inch Flour Tortillas (4) on a flat surface. A Large tortilla filled with queso, taco beef, a tostada shell, sour-cream, fresh lettuce, tomato, cilantro, and cheese. Step 3 Place a tortilla on a work surface and build Crunchwrap in the following order: 1 slice of American cheese, 1 burger patty, 1 teaspoon Mac sauce, 1/2 teaspoon onion, 2 pickle slices, 1. ![]()
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