Crunchy Beef and Cheese Wraps
Description
Extremely delicious, yummy and addicting describe these wraps. They're easy to make and more economical than going to the nearest fast food restaurant.
Ingredients
1 1/2 lb. lean ground beef
1 small yellow onion, chopped
2 T. taco seasoning
¼ c. water
1 t. minced garlic
1 jar nacho cheese or queso cheese dip
6 burrito-size flour tortillas
6 tostada shells or crispy corn tortillas
1 c. sour cream
2 c. shredded lettuce
1 tomato, diced
1 c. shredded Mexican cheese blend
non-stick cooking spray
Directions
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In a large skillet over medium-high heat, cook and crumble the ground beef and onion until the beef is no longer pink. Discard excess grease.
Stir in the taco seasoning, water, and minced garlic; cook until it starts to boil; reduce heat to low; simmer 5 minutes.
Warm the nacho cheese or queso cheese in a microwave-safe bowl.
Place the flour tortillas on a large plate; warm in the microwave for 20 seconds.
Lay 1 flour tortilla on a flat surface; spread ½ c. taco meat onto the center of the tortilla. Drizzle several tablespoons of nacho cheese over the meat. Top the meat with 1 tostada shell or a crispy corn tortilla.
Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, and shredded Mexican cheese.
Fold the crunchwrap, starting with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece from another flour tortilla and tuck it in the center so that it's fully covered.
Repeat with remaining tortillas, tostadas, and fillings. There will be a total of 6 crunch wraps.
Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place 1 crunch wrap, seam-side down onto the skillet. Cook for 1 - 2 minutes or until golden-brown. Carefully flip over; cook the second side until golden-brown. Repeat the process with all crunch wraps.
Serve immediately.
6 servings.