Taco Bell Crunchwrap Supreme Copycat

Ainekset

1 pound ground beef

2 tablespoons vegetable oil

1 teaspoon kosher salt

1 tablespoon chili powder

2 teaspoons ground cumin

2 tablespoons Tabasco Chipotle sauce

2 tablespoons tomato paste

2 tablespoons water

1 can nacho cheese sauce

6 large burrito-size flour tortillas

6 tostada shells

1 cup sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

1 cup Mexican blend cheese

cooking spray

Ohjeet

Whisk together the Tabasco, tomato paste, and water.

Combine the chili powder and cumin.

Heat the oil in a skillet and add the ground beef. Sprinkle with salt. Cook until completely browned.

Add the chili powder and cumin, mix well. Add the Tabasco mixture and cook 2 to 3 minutes.

Place 1 tortilla on a flat surface. Sprinkle on a little shredded cheese, cover with ½ cup meat, next nacho sauce, tostada, sour cream, lettuce, tomatoes, and a little more shredded cheese.

Fold the crunchwrap by starting to fold the edge up towards the center and keep folding until all the fillings are covered.

Spray a skillet with cooking spray.

Carefully place the crunchwrap seam side down and cook 2 to 3 minutes until golden.

Flip the crunchwrap over and cook 2 to 3 minutes more on the other side.