Ingredients with Measurements:
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup diced jalapenos
- 4 large flour tortillas
- 4 tostada shells
- 1/4 cup sour cream
- 1/4 cup hot sauce
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet
- Spatula
- Cutting board
- Knife
- Large plate or baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the ground beef until browned and cooked through. Drain any excess fat.
2. Add the taco seasoning to the skillet and stir to coat the beef.
3. Add the black beans and cooked rice to the skillet and stir to combine.
4. Preheat a large skillet or griddle over medium heat.
5. Place a flour tortilla on a large plate or baking sheet. Place a tostada shell in the center of the tortilla.
6. Spoon a quarter of the beef and bean mixture onto the tostada shell.
7. Sprinkle a quarter of the shredded cheese over the beef mixture.
8. Add a quarter of the diced tomatoes, red onion, and jalapenos on top of the cheese.
9. Fold the edges of the tortilla up and over the filling, creating a square shape.
10. Place the Crunchwrap, seam side down, onto a piece of parchment paper.
11. Repeat with the remaining tortillas and filling.
12. Place the Crunchwraps onto the preheated skillet or griddle and cook for 2-3 minutes on each side, until the tortilla is crispy and golden brown.
13. In a small bowl, mix together the sour cream and hot sauce.
14. Serve the Crunchwraps hot, topped with the sour cream mixture and chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking the beef
- Medium heat for cooking the Crunchwraps
Serving size:
- 4 servings
Nutritional information:
- Calories: 660
- Fat: 34g
- Carbohydrates: 55g
- Protein: 35g
- Fiber: 8g
- Sodium: 1570mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of canned beans can be used instead of black beans.
- Brown rice or quinoa can be used instead of white rice.
- Pepper jack cheese can be used instead of cheddar cheese.
- Salsa can be used instead of diced tomatoes.
Variations:
- Add sliced avocado or guacamole to the filling.
- Use lettuce instead of a tostada shell for a lighter version.
- Make a vegetarian version by omitting the beef and adding more beans and vegetables.
Tips and tricks:
- Use a large spatula to flip the Crunchwraps over in the skillet.
- Make sure the filling is evenly distributed in each Crunchwrap to prevent it from falling apart.
- If the tortilla is not crispy enough, cook the Crunchwrap for an additional minute on each side.
Storage instructions:
- Store any leftover Crunchwraps in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the Crunchwrap in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Crunchwraps on a large platter with a side of salsa and guacamole.
- Garnish with additional chopped cilantro and sliced jalapenos.
Pairings:
- Serve with a side of Mexican rice and refried beans.
- Pair with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the filling is too wet, drain any excess liquid before assembling the Crunchwrap.
- If the tortilla is tearing, use a second tortilla to reinforce the bottom before adding the filling.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store any leftover Crunchwraps in the refrigerator within 2 hours of cooking.
Food history:
- The Crunchwrap Supreme was first introduced by Taco Bell in 2005 and quickly became a fan favorite.
Flavor profiles:
- Spicy, savory, cheesy, and crunchy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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