Mini Homemade Crunchwrap Supreme

• servings: 6 servings
• active time: 1 hour
• total time: 1 hour 15 minutes

Ingredients

½ lb ground beef (90% lean)

2 Tbsp Taco Seasoning

¼ c water

12 (6 inch) flour tortillas

1 c refried beans

12 round corn tortilla chips

¼ c sour cream

½ c lettuce, (shredded)

½ tomato, (diced)

½ c cheddar cheese, (shredded)

Salsa (to serve)

Directions

For the Meat

Brown the ground beef in a medium skillet, over medium-high heat, until cooked through, 7-10 min.

Drain the grease, if necessary. Add taco seasoning and water. Mix well, heating over medium heat until the liquid has evaporated, 2-3 min. Remove from the heat and set aside.

Putting It All Together

Place a flour tortilla on your work surface. Spread 1 Tbsp of beans in a 2-3 inch round at the center of the tortilla. Top the beans with 1 Tbsp of the meat mixture. Place a chip over the meat. Top the chip with a dollop of sour cream, a pinch of lettuce, a sprinkling of diced tomatoes, and a bit of shredded cheese.

Fold the outer edges of the flour tortilla in over the filling, creating a five sided shape.

Preheat a cast iron skillet over medium heat. Reduce the heat to medium-low and place the taco, seam side down, on the hot pan. Cook for 1-2 minutes, until the tortilla is golden. Flip and cook on the other side for 1-2 minutes. Remove from the pan and keep warm in a warm oven while preparing the other tacos.

Continue with the remaining tortillas and filling. (If your pan is big enough, make a couple and cook them at the same time.) (You may need to lower the temperature of your burner as you go along and the pan starts to get hot.)

Serve immediately with salsa, if desired.

Nutrition

• Calories: 254 kcal
• Total Fat: 9.1 g
• Saturated Fat: 3.2 g
• Cholesterol: 26 mg
• Sodium: 533 mg
• Total Carbohydrate: 3.4 g
• Dietary Fiber: 1.3 g
• Total Sugars: 1.9 g
• Protein: 11.5 g