Tuesday, November 27, 2012

Homemade Crunchwraps

Don't even be surprised that it's another Mexican dish! They are always a hit at our house. Poor Nate had gone a week or so without Mexican food due to the holiday, he was overdue! This recipe is a copy cat idea from a dish they serve at Taco Bell. I don't know how close this is to the actual crunchwrap, but we both liked this version and will definitely be making these again. I really liked that you can individualize these crunchwraps, that way Nate can make his as spicy as he wants and I can have mine the way I like. Enjoy!

1 lb. ground beef
1 can refried beans (I used fat free)
1 packet + 1 Tbsp. taco seasoning
1/2 cup water
1/2 small yellow onion, finely diced
1 small green bell pepper, diced
shredded lettuce
hot sauce (Nate's favorites are Tapatio and Sriracha)
queso (we like Tostito's brand salsa con queso)
tostada shells or broken up tortilla chips
large flour tortillas (the largest ones I could find were burrito sized and they worked well)
shredded cheddar cheese
vegetable oil

In a large skillet brown and crumble ground beef. Halfway through cooking, add the diced onion and green pepper. Once browned, add the taco seasoning packet and water and mix thoroughly, reduce heat and finish cooking according to packet directions. Once complete, set aside. Heat the refried beans with 1 Tbsp. of taco seasoning added. I just do it in a small pot over medium heat. Also heat up your queso. The crunchwraps just get grilled for a few minutes, so you want your fillings to go in hot. Now you'll need to assemble your crunchwraps, you can do it in any order you like, this is just how Nate and I made them last night. I microwave my flour tortillas for just 10-15 seconds so they are pliable and easier to work with. Place a tortilla down, then spread a bit of queso in a circle in the center of the tortilla. Remember you're going to be folding up the sides, so don't make too huge of a circle. Then spread some refried beans on top of the queso. Place a tostada shell on next, you can also just break up some tortilla chips instead. You don't want the chips to be powder fine, just broke into large pieces so you still get a good crunch. Next top the chips with some ground beef. Then add some hot sauce or taco sauce or salsa on top of the beef. Sprinkle some shredded cheddar cheese on next if you like and finally top with some shredded lettuce. Now you'll gently fold up the sides of the flour tortilla. Be careful not to pull too tight or you'll break the tortilla. Heat a large non-stick skillet over medium-high heat. I brushed a tiny bit of vegetable oil over the bottom of the pan. Once hot, place the crunchwrap folded side down into the skillet. Grill for a few minutes or until you get that nice golden brown color. Then flip the crunchwrap over and grill the other side until golden brown. Serve immediately and enjoy!

I shared this over at High Heels and Grills.

No comments:

Post a Comment