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1 lb. ground meat 1 packet taco seasoning mix 6 burrito size flour tortillas 6 tostada shells 1 c. sour cream 2 c. shredded lettuce 1 diced tomato 1 c. shredded Mexican cheese blend nacho cheese In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain grease. Place meat back into the pan; stir in taco seasoning mix as well as the water it calls for on the packet. Cook according to package instructions. Warm up the nacho cheese sauce in microwave; set aside. Place flour tortillas on plate and warm in microwave for 20 seconds. Lay tortilla on flat surface; spread a couple tablespoonfuls of nacho cheese in middle of tortilla. Place 1/2 cup taco meat on top of nacho cheese. Next, add tostado shell, thin layer of sour cream, lettuce, tomato and the shredded Mexican cheese. To fold into the actual crunchwrap, start with the bottom of the tortilla and fold edge to the center of filling, folding as tight as possible, working around tortilla. Spray skillet and heat over medium heat. Place crunchwrap seam side down. Cook 2 to 3 minutes. Repeat with what's left. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |