Copycat Crunchwrap Supreme

Today we are taking on Taco Bell's Crunchwrap Supreme. Which one will reign supreme? Watch to find out.

Click Show More for Ingredients and Directions.

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Ingredients:

Crunchwrap Supreme:

1 lb. Ground beef
1 oz. Taco Seasoning
Salt and pepper (to taste)
4 large flour tortillas
½ cup Nacho cheese sauce
2 tostada shells
½ cup Sour Cream
1 cups shredded lettuce
½ cup chopped tomatoes
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
1 Tbsp Vegetable oil

Mini Beef Enchiladas:

Remaining Taco Meat from Crunchwrap
Remaining Nacho Cheese Sauce from Crunchwrap
Cut rings of Tortillas from Crunchwrap
½ cup shredded cheddar cheese
½ cup shredded Fiesta Blend cheese
1 can red Enchilada Sauce

Directions:

Crunchwrap Supreme

1. In a large skillet over medium heat, cook until meat is cooked through; about 6 minutes; stirring occasionally to break up the meat. Drain the fat and return the meat to the skillet. Season with salt, pepper and taco seasoning. Simmer for a few minutes.
2. Stack 2 of the tortillas together and place a tostada shell in the center. Using a paring knife, cut around the tostada shell in order to make 4 smaller tortillas.
3. In the center of the 2 large tortillas, add a scoop of the ground beef. Drizzle the nacho cheese sauce over the meat. Then place the tostada shell over the meat and cheese. Spread sour cream over each shell. Top with the lettuce, tomato and shredded cheeses.
4. Place smaller tortillas on top and fold the large tortillas towards the center, creating pleats.Gently flip over, being careful to keep the large tortilla folded, so that the folds will be on the bottom.
5. In a skillet, heat oil over medium heat. Add crunchwrap, seam-side down. Cook until the tortilla is golden brown, about 3 minutes per side. Repeat with remaining crunchwraps.
6. Serve and enjoy!

Mini Beef Enchiladas

1. Preheat the oven to 350 degrees.
2. Cut tortilla rings in half.
3. Spread a thin layer of enchilada sauce on the bottom of a sprayed baking dish.
4. Spread cheese sauce on each semicircle of tortilla.
5. Spread taco meat on each semicircle of tortilla.
6. Spread both cheeses on each semicircle of tortilla.
7. Roll each semicircle tortilla, cutting into 3 small enchiladas.
8. Place enchiladas into the baking dish, cover with the remaining enchilada sauce and cheese.
9. Bake in the oven for 20 minutes.
10. Serve and enjoy.

Enjoy! Remember, cooking should be fun so have fun with it.