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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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2/22/2013

Homemade Crunch Wrap Supremes

I pinned this recipe recently and added it to our menu plan this week.  You can find the original recipe at Mary Quite Contrary Bakes.

I can't believe it, but somehow forgot sour cream and didn't know what taco cheese was but used Mexican blend shredded cheese.

8 burrito size flour tortillas
4 corn tortillas
1 lb ground beef
 taco seasoning
1 jar of taco cheese (used Mexican blend shredded cheese)
1 container of sour cream
3-4 tomatoes, chopped
1 bag/head of iceberg lettuce, chopped

Preheat oven to 400 degrees F.

Use one corn tortilla to cut a circle of the same size out of 4 of the flour tortillas. Put the 4 cut out flour tortillas aside. Place the 4 corn tortillas on a baking sheet (spread out) and bake until crispy about 7 or 8 minutes.  Set aside when done.


Cook the ground beef with taco seasoning and set aside.

Heat a large skillet or better yet a griddle until very warm.

Microwave one of the large flour tortillas for about 15 seconds until warm and flexible.

Place some of the ground beef on the tortilla.

Add cheese and sour cream.

Place on a crispy corn tortilla

Add lettuce and tomato

Place the smaller cut tortilla on top and gently press down.

Fold the edges of the bottom tortilla up and around the crispy one.

Spray the pan with cooking spray and place tortilla seam side down and cook until browned, flip over and cook until brown and crispy.




Repeat with remaining ingredients.  These were fantastic!!!  Miss V loved them also and we didn't really miss the sour cream to much.


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