Crunchwrap Supreme

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 45 minutes

Ingrédients

1 lb. ground beef

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. ground paprika

Kosher salt

Freshly ground black pepper

8 large flour tortillas

1/2 c. nacho cheese sauce

4 tostada shells

1 c. sour cream

2 c. shredded lettuce

1 c. chopped tomatoes

1 c. shredded cheddar

1 c. shredded Monterey Jack

1 tbsp. vegetable oil

Instructions

In a large nonstick skillet over medium heat, combine beef, chili powder, cumin, and paprika; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Using a slotted spoon, transfer beef mixture to a medium bowl. Drain fat; wipe out skillet.

Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.

Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.

In same skillet over medium heat, heat oil. Add Crunchwrap seam side down and cook, turning halfway through, until tortilla is golden, about 3 minutes per side. Transfer to a plate or platter. Repeat with remaining Crunchwraps.

Nutrition

• Calories: 1158
• Lipides Totaux: 73 g
• Lipides Saturés: 31 g
• Acides Gras Trans: 2 g
• Cholestérol: 184 mg
• Sodium: 1568 mg
• Glucides Totaux: 71 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 7 g
• Protéines: 50 g