Crunchwrap Supreme

• porções: 6

Ingredientes

For the taco meat:

- 2 lbs ground beef

- Salt, to taste

- 1 tbsp garlic powder

- 1 tbsp onion powder

- 1 tbsp smoked paprika

- 1 tbsp cumin powder

- 1 tsp black pepper powder

- 2 tbsp tomato paste

- 1 white onion, diced

- 1 tbsp freshly minced garlic

- 1 jalapeño, diced

- 2 tbsp oil for cooking

- 1/2 cup water

For the Assembly:

- 10 large tortillas

- 10 tostadas corn tortillas or 1 cup nacho chips

- 10 mini tortillas

- 1 cup lettuce, sliced

- 1 cup tomato, diced

- 1 cup red onion, diced

- 1/2 cup sour cream

- 1 cup guacamole (optional)

- 1 cup salsa

- 1 cup cheddar cheese, shredded

- 1 cup Monterey Jack cheese, shredded

- Oil for cooking

Instruções

Heat oil in a large skillet over medium-high heat. Add diced onion, minced garlic cook until onion is translucent.

Add ground beef; cook, breaking it up with a spoon. Once browned, add garlic powder, onion powder, smoked paprika, cumin powder, black pepper powder jalapeños and tomato paste. Add water

Stir well, cook 8-10 minutes or until flavors combine and cooked through

Take a large tortilla.Spoon taco meat onto tortilla; add Tostada or nacho chips,Lettuce, Tomato,Red onion, Sour cream,Guacamole (if using) , Salsa, Cheddar cheese,Monterey Jack cheese

Place smaller flour tortilla on top of the filling.

Fold the edges of the large tortilla toward the center, creating pleats.

Invert the Crunchwrap so the pleats are on the bottom, securing the filling.

Heat oil in a skillet over medium heat.

Grease a non stick pan with oil, Cook the Crunchwrap seam-side down on medium low heat for 3 minutes or until golden.

Flip and cook the other side for an additional 3 minutes. Repeat with remaining Crunchwraps.