![]() You will also need your favorite taco meat and seasoning. *Make sure you buy at least 2 packages of whatever soft tortillas you buy, because you will need more of the soft shell tortillas than the hard shell tacos. Siete also has a grain-free hard taco shells if you can't digest corn. You can also use Old El Paso Corn Tostada Shells (essentially, a flat hard corn tortilla) to make this even simpler, because then you won't have to break the hard corn taco shell into two. Siete's products are wonderful if you can't digest grains! I find both of these at my local Stop & Shop or Whole Foods.įor the hard shell tortillas, I use hard taco shells like Old El Paso Corn Taco Shells, available at most supermarkets. You can also make this gluten-free crunchwrap supreme into a GRAIN-FREE crunchwrap supreme, too! Ingredients You Will Needįirst, you'll need two different types of tortillas: hard shell, and soft.įor the soft tortillas, I recommend Mission gluten-free tortillas, or Siete Foods tortillas ( almond or cassava are both tasty) grain-free hard taco shells. In my desire to recreate my go-to late night snack from college, I've finally replicated it a version that tastes like I remember. But since they can't guarantee that anything is gluten-free in their kitchens, I avoid it at all costs. Remove the browned crunch wraps from the oven, slice, and enjoy immediately with desired garnishes.Taco Bell used to be my FAVORITE.Bake for an additional 8 minutes, or until the tortillas have browned on top. Remove the cast iron and top baking sheet. ![]() Place a cast-iron skillet on top and bake at 400F for 30 minutes. Spray the top of the folded tortillas with non-stick cooking spray and cover with a second baking sheet. Gently fold the overhanging edges of the bottom tortillas over the top tortillas and press down. Layer the tostada shells on top and then cover with the remaining two flour tortillas in the middle.Evenly layer the cheese, ground beef mixture, shredded lettuce, and diced tomatoes on the tortillas.Place 1 tortilla in the middle of the sheet pan and then line six tortillas along the sides, slightly overlapping and overhanging along the edges.Make sure to go all the way to the edges. Butter a sheet pan with softened butter.Simmer, uncovered, for 15 minutes to allow the flavors to blend and the sauce to thicken. Drain, if necessary, and then add the enchilada sauce. Cook until browned, about 8 - 10 minutes. Saute the ground beef and onion in a large skillet over medium heat.Unbelievably Refreshing Strawberry Mango Pico de Gallo CLICK HERE TO VIEW ALL RECIPES Go ahead and use your extra time to sip on these Strawberry Margaritas! Hola added bonus!Įasy Guacamole Recipe with Mago and Jicama No slaying over a stove for individual servings… this is a hands-off, bake-and-serve situation. This sheet pan masterpiece is the best thing for when you need an easy weeknight dinner or something to satisfy a crowd. Sour Cream, Cilantro, and Fresh Jalapenos for garnish.Who needs fast food when you can make this masterpiece at home? INGREDIENTS YOU’LL NEED: □ The finishing touch? The backbone of the Crunchwrap – a hearty tostada shell. I threw a veggie or two in there for good measure. Soft tortillas set the base, followed by cheese, ground beef, onion, crunchy lettuce and tomatoes. Layering is key when it comes to this recipe. īUILDING THE ULTIMATE CRUNCHWRAP SUPREME RECIPE: Make sure to satisfy all your fiesta frills by checking out my Avocado Stuffed Mexican Flautas, this Mexican Pizza, and these traditional Rojo + Verde Enchiladas. It’s smokey, has a nice balance of spice and pleases the masses with quality ingredients. It’s simmered in the most well-balanced enchilada sauce you’ll ever find in a jar. The star of this recipe has got to be the ground beef. Cheesy, crunchy all-around deliciousness? Of. It ticks all the boxes: Easy? You betcha! Mouth-watering saucy goodness? Uh-huh. Are you in search of a life-changing Crunchwrap Supreme recipe? Look no further my friends, I’ve got you covered.
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