![]() ![]() Now it is time to fold this stack into a crunchwrap. Lastly, add a small tortilla on top of the cheese. Add a thin layer of sour cream on the shell and top with Iceberg lettuce, quartered Roma tomato, and shredded mozzarella cheese. Then add the crunchy tostada shell on top of the taco meat. Take 2 to 3 tablespoons of taco meat on top of the nacho dip. Spread a couple of tablespoons of nacho dip in the middle of the tortilla. Now it is time to put together the crunchwrap. ![]() Place the flour tortillas underneath a wet paper towel on a plate and warm them in the microwave for about 20 seconds. Stir and reduce the heat so the meat can simmer while you prepare the tortillas. Add some water to dissolve the seasoning and then add the tomato puree. Now add the taco seasoning and stir it through the meat. Stir continuously until the onion is soft and translucent. Finely chop the onion, mince the garlic, and add to the beef. Add the ground beef, cook it brown, and crumb it. To make this recipe start heating a skillet to medium-high heat. I always use seasoning myself as this tastes so much better than anything you buy in the store and has way less salty. If you have the time, make tortillas but you can easily make this recipe with store-bought tortillas. You can find all the ingredient amounts and instructions in the recipe card at the bottom of this post. Cheese – you need grated mozzarella cheese.Seasoning – to season the meat use taco seasoning you can buy it in the store or make it from scratch.Corn tortillas – choose corn tortilla or tostada shells.Flour tortillas – use burrito-size flour tortillas and small flour tortillas.Make sure you have the following ready when you start making this dish: Don’t be put off by all the ingredients it is very easy to make this recipe. So what is in a crunchwrap? You need quite some ingredients and do a little bit of cooking. ![]()
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