Name: Copycat Crunchwrap Supreme
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 pound lean ground beef; 3 tablespoons taco seasoning; 2 tablespoons water; 5 large (12-inch) flour tortillas; 1/3 cup store-bought nacho cheese or queso; 4 tostada shells or 1 cup tortilla chips; 1/3 cup sour cream; 1 1/2 cups shredded iceberg lettuce; 1/2 cup chopped tomatoes; 1 cup shredded cheddar or Monterey Jack cheese; 4 teaspoons vegetable oil; Hot sauce, for serving

1 Set a large cast iron skillet over medium heat. When the skillet is hot, add the ground beef and use a spatula to break it up as it browns. You don’t need to add any oil. Once it is cooked through and no longer pink, scoot all the meat to one side. Hold onto the handle to tilt the skillet and use a large spoon to scoop out and discard as much fat as you’d like. Then, add the taco seasoning and water and cook for about 2 minutes, stirring frequently. Turn the burner off and set the skillet aside.

2 Cut 1 tortilla into 4 equal pieces by halving it into halfmoons and then halving each half. Set them aside.

3 You will build one Crunchwrap Supreme at a time. Lay 1 whole tortilla on a cutting board or clean work surface. Spoon about a quarter of the nacho cheese into the center of the tortilla. Spread it out to approximately the size of your tostada. Spread about a quarter of the seasoned beef on top of the nacho cheese and top it with the tostada. If you’re using tortilla chips, layer about a quarter of them on top of the beef. Then sprinkle on a quarter each of the sour cream, lettuce, tomatoes, and cheese. Finally, place one of the cut tortilla on top.

4 Fold the bottom tortilla—start with the part closest to you—up towards the center of the layered filling. Using both hands, spin the Crunchwrap Supreme clockwise and do another fold. Repeat until the bottom tortilla is fully folded up and covering the top tortilla—I get about 6 folds. The filling is now fully covered by the folded tortilla. Use both hands to carefully flip the Crunchwrap Supreme so the folded seams face down.

5 Heat a large cast iron skillet over medium heat. Once hot, add a teaspoon of vegetable oil and the Crunchwrap Supreme, seam side-down. Use a spatula to gently press it down to help seal the seams. Cook for about 2 minutes until golden brown. Carefully flip it and cook the other side until golden brown, about 2 minutes. Assemble and cook the remaining 3 wraps following steps 3 to 5.

6 Transfer the Crunchwrap Supremes onto a cutting board and cut in half. Serve warm with hot sauce on the side, if desired. Did you love the recipe? Leave us stars below!