Brown ground beef in a skillet, then add taco seasoning
(according to package directions). Set aside.
Bake the corn tortillas in the oven at 400 degrees for a couple of
minutes, until they are golden and crunchy.
Microwave the flour tortillas, one at a time (because they cool off
quickly), for about 10 seconds to warm them up; this will make
wrapping easier. You could also warm them up in the oven; just
wrap them in aluminum foil and heat them up for about 10
minutes at 350 degrees.
Lay out the flour tortilla. Spoon some of the seasoned beef into
the center of the tortilla. Top with some nacho cheese, or
shredded cheese. Place the crunchy corn tortilla on top of the
cheese/beef; spread a dollop of sour cream on top of it, then
toss on some diced tomatoes and shredded lettuce.
|
Starting with the bottom of the tortilla, fold the edge up to the
center. Continue doing this in a clockwise or counter-clockwise
movement until all of the tortilla is folded over, and the filling is
entirely enclosed. If your filling isn't entirely enclosed and you
have an open spot, simply cut out a circle from another flour
tortilla and place it on the exposed area, then wrap the tortilla
again.
Spray a frying pan with cooking spray. Carefully place the
Crunchwrap, seam-side down, in the pan. Press with a spatula
and cook on medium-low heat, for about 3 minutes, until the
bottom is nice and brown. Flip it over and cook for another 3
minutes. Serve and enjoy
|