Crunchwrap Supreme

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pinch of yum

Total Time

35 minutes

Prep Time

10 minutes

Cook Time

25 minutes

Rating

(40)

Ingredients

6-8 crunchwraps

1 tablespoon olive oil
half an onion, minced
3 cloves garlic, minced
1 lb. ground beef
2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
4 tablespoons butter
4 tablespoons flour
1 cup milk
8 ounces shredded Pepperjack cheese
large flour “burrito” tortillas
something crunchy: tostadas work really well, but tortilla chips or, dare I say, Doritos (!!) would work, too
lettuce, tomato, cilantro
sour cream
salsa

Kid-Friendly Dinner Dairy Intermediate ...

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Preparation

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Step 1

Spicy Ground Beef: Heat the oil over medium heat in a large nonstick skillet. Add onion, garlic, and beef. Cook / break apart until the beef is browned all the way through. Add taco seasoning and salt.

Step 2

Queso: Melt the butter in a small saucepan. Add the flour and whisk until smooth. Let the flour cook for a minute or two, then slowly add in the milk, whisking after each addition. When the sauce is smooth, remove from heat. Stir in the cheese. Season to taste.

Step 3

Crunchwrap 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. Cut and serve! I like a little mashed avocado and hot sauce on top.

Chef’s notes

Crunchwrap has become a verb in my life. “Should we Crunchwrap that?” is a real sentence that I say.

Anything you would put in a taco salad? Crunchwrap the heck outta that.

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Skill Level

other

Crunchwrap Supreme

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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