Ingredients
- 1 tsp Butter
- 1 tsp All-purpose flour
- 1 cup Milk
- 1 cup Cheddar cheese shredded
- 1/2 lb Ground beef
- 1/2 packet Taco seasoning or more if needed
- 4 Tostada shells
- 4 Soft taco shells
- 1 cup Refried beans
- 4 large Whole wheat tortilla
- 4 tbsp Sour cream
- 1.5 cups Romaine lettuce shredded
- 1 cup Tomatoes chopped
- 1 tbsp Vegetable oil
Instructions
- In a saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook until golden brown. Slowly whisk in the milk and cheddar cheese. Stir until thick and smooth. Season with salt and pepper to taste. Then set aside.
- Heat a large non-stick skillet over medium heat. Once hot, brown the ground beef and add the taco seasoning, breaking up meat with a wooden spoon, until no longer pink. Taste and add more seasoning or salt as needed to taste. Add about a 1/4 cup of water and simmer until most of the water evaporates to incorporate the flavors evenly (about 3 minutes). Set aside in a bowl.
- Build Crunchwraps: Spread a scoop of refried beans in the center of a large flour tortilla, leaving a generous border for folding. Top with the ground beef, cheese sauce, and tostada shell. Spread sour cream on the tostada, then top with lettuce, tomato, and a little more cheese sauce. Place the soft taco shell on top and tightly fold the edges of the large tortilla toward the center, creating pleats. Invert the crunchwraps so pleats are on the bottom and they stay together.
- Heat a non-stick pan over medium heat with a little vegetable oil (use oil as needed, not all at once). Add Crunchwrap seam/pleat-side down and cook until tortilla is golden brown on both sides. Repeat with remaining Crunchwraps.(If making multiple portions keep crunchwraps warm on a baking sheet in a 300 degree oven until all portions are made)
Nutrition
Calories: 644kcal | Carbohydrates: 49g | Protein: 26g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1303mg | Potassium: 538mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3307IU | Vitamin C: 8mg | Calcium: 384mg | Iron: 4mg
Crunch Wrap Supreme
Ingredients
- 1 tsp Butter
- 1 tsp All-purpose flour
- 1 cup Milk
- 1 cup Cheddar cheese shredded
- 1/2 lb Ground beef
- 1/2 packet Taco seasoning or more if needed
- 4 Tostada shells
- 4 Soft taco shells
- 1 cup Refried beans
- 4 large Whole wheat tortilla
- 4 tbsp Sour cream
- 1.5 cups Romaine lettuce shredded
- 1 cup Tomatoes chopped
- 1 tbsp Vegetable oil
Instructions
- In a saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook until golden brown. Slowly whisk in the milk and cheddar cheese. Stir until thick and smooth. Season with salt and pepper to taste. Then set aside.
- Heat a large non-stick skillet over medium heat. Once hot, brown the ground beef and add the taco seasoning, breaking up meat with a wooden spoon, until no longer pink. Taste and add more seasoning or salt as needed to taste. Add about a 1/4 cup of water and simmer until most of the water evaporates to incorporate the flavors evenly (about 3 minutes). Set aside in a bowl.
- Build Crunchwraps: Spread a scoop of refried beans in the center of a large flour tortilla, leaving a generous border for folding. Top with the ground beef, cheese sauce, and tostada shell. Spread sour cream on the tostada, then top with lettuce, tomato, and a little more cheese sauce. Place the soft taco shell on top and tightly fold the edges of the large tortilla toward the center, creating pleats. Invert the crunchwraps so pleats are on the bottom and they stay together.
- Heat a non-stick pan over medium heat with a little vegetable oil (use oil as needed, not all at once). Add Crunchwrap seam/pleat-side down and cook until tortilla is golden brown on both sides. Repeat with remaining Crunchwraps.(If making multiple portions keep crunchwraps warm on a baking sheet in a 300 degree oven until all portions are made)
Nutrition
Calories: 644kcalCarbohydrates: 49gProtein: 26gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 85mgSodium: 1303mgPotassium: 538mgFiber: 7gSugar: 9gVitamin A: 3307IUVitamin C: 8mgCalcium: 384mgIron: 4mg
Tried this recipe?Let us know how it was!