If you like the Crunchwrap Supreme from a local fast food chain, then

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Break the ground beef up into small pieces and cook for 3-4 minutes. Add in the taco seasoning and beef broth. Mix the ingredients into the beef, reduce the heat to low and let simmer for 4-5 minutes. To assemble your crunchwrap lay a tortilla on a flat surface. Drizzle 2 tablespoons of queso in the center of the tortilla.

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Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: beef, queso, crunchy stuff, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. Fold the edges of the tortilla in. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown.

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Cook The Crunchwrap. Heat a skillet to medium heat and spray cooking spray or brush a bit of olive oil in the skillet. Place the crunchwrap supreme, seam-side down, in the skillet. Cook the wrap for 2 to 3 minutes before you flip it over and bake the other side for another 2-3 min or until golden brown.

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Lay a giant flour tortilla on a flat surface. Place a scoop of seasoned beef into the middle and spoon on some warm nacho cheese. Place a tostada on top and layer on sour cream, then shredded lettuce, tomatoes, and shredded cheese. Fold. Fold the sides of the flour tortilla up and over the filling, making a hexagon. Grill.

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Top each pile of beef with a crispy tostada shell. Step Three: Carefully spread about 1/4 cup of nacho cheese sauce to the top of each tostada and spread 1/4 cup of sour cream on top of that. Then, top each one with shredded lettuce and tomatoes. Step Four: Place a taco sized tortilla overtop the lettuce and tomatoes.

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Use half of the beef mixture ingredients. Make the egg mixture: Sauté 1 medium diced onion and 1 bell pepper in a large skillet over medium heat with 2 tbsp of olive oil. Season with salt and pepper. Cook for about 5 minutes. Add 10 large eggs that have been beaten to the skillet. Season again with salt and pepper.

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Add a handful of Shredded cheese on top of that. Add the smaller cut of the flour tortilla on top of the cheese which should be in the center of the tortilla. Now, tightly fold the large tortilla's edges toward the center creating pleats. Quickly, place the crunch wrap into a lightly oiled skillet seam side down.

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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.

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Step 1. Place a rack in lowest position in oven and preheat to 400°. Whisk ¼ cup whole milk, 1 Tbsp. cornstarch, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl until.

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Preheat the oven to 400°F. Next, rub both sides of the corn tortillas with the remaining 2 tablespoons of olive oil. Arrange on a large, parchment-lined sheet pan and bake for 7 minutes. Flip each tortilla over and bake for an additional 3-5 minutes until golden and crispy. Remove and sprinkle lightly with salt.

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Continue cooking until the temperature registers 175 degrees at least. Finish off with cilantro and scallions and then turn off the eat and allow the meat to cool. Start the layering process using the large tortillas at the bottom. See images for step by step layering ingredients.

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Cook the chicken: Melt the butter in an oven-safe skillet over medium heat. Season the chicken breasts with the smoked paprika, garlic powder, 1 teaspoon kosher salt & ground black pepper as desired. Place the chicken in the skillet, browning for 2-3 minutes per side. Transfer the skillet to the oven.

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Heat a large cast-iron skillet over medium-high. Add 12 ounces lean ground beef and break it apart with a wooden spoon, stirring frequently, until browned, 5 to 7 minutes. Remove the pan from the heat, push the meat to one side of the pan, and carefully tilt pan. Skim and discard any fat.

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Directions. Step 1 In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink.

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In a skillet, cook the ground beef with the taco seasoning packets. Drain excess fat and set aside to cool slightly. In a large sheet pan, brush the bottom and sides with 1 tbsp. of melted butter. Use 8 of the flour tortillas (6 around the sides and 2 for the middle) to place into the sheet pan.

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Pull the edges of the large tortilla up, so they wrap around the smaller one, sealing in the filling. Place the wrap seam-side down in a preheated skillet. Cook it on one side over medium heat until it's golden brown. Flip it over and cook it on the other side until browned.