Crunchwrap Supreme

Bahan-bahan

5 large (10-inch) flour tortillas

1 pound lean ground beef

⅓ cup water

1 ounce taco seasoning 1 packet, about 2 tablespoons

⅔ cup nacho cheese sauce

4 tostada shells or 2 cups tortilla chips

⅔ cup sour cream

1 cup shredded iceberg lettuce

1 cup diced fresh tomatoes

2 cups shredded Mexican cheese blend

Petunjuk

In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.

Add ⅓ cup of water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes or until thickened.

Meanwhile, cut one of the flour tortillas into quarters. Use kitchen scissors or a knife to round the corners.

Place the remaining four tortillas on a plate and cover them with a damp paper towel. Microwave them for 20-30 seconds or until they are warm.

Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and cheese blend.

Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.

In batches, add the folded tortillas seam side down, to the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.

Catatan

This is a stressful recipe. Do not attempt on a weeknight, and find a way to prep all 4 crunchwraps at once, so that you can focus on not burning them once they're in the skillet. Keep the heat LOW, not medium — they will burn otherwise.

Pairs well with Cheesier Nacho Cheese Sauce from ATK. For quantities, I used 5.25 oz of cheese + 1/3 cup water + 1/2 T citric acid, then thinned out with 1/3 cup water.