Today's Foodie Files may surprise you. In fact, it surprised me. But exploring uncharted territory is certainly fun and that's exactly what I had to do to come up with this recipe...inspired by none other than the Taco Bell Crunchwrap Supreme. I know, I know- a fast food girl I am not- but I dabbled a bit in college and I've gotta admit...the crunchwrap wasn't the worst thing I've ever had. When I had an oh so random craving for one the other day I ran to the grocery store and got to work. The goal was, of course, to capture the essence of the crunch wrap but up the ante quite a bit with the quality of ingredients. The reviews were overwhelmingly positive, but I think next time I'll go even more over the top with ingredients...slow cooked seasoned chicken, corn salsa, the works. All I know is my brother is gonna love this when he gets back from tour!
1.5lbs 80/20 ground beef
1/2 packet taco seasoning
1 large beefsteak tomato
1 cup shredded lettuce
10oz Cilantro and Lime Rotel
16oz Queso Blanco
4 corn tortillas
4 flour burrito-size tortillas
Saute ground beef and add taco seasoning according to package instructions. While the beef cooks, set oven to broil high. Cover a baking sheet with foil and set corn tortillas on top, making sure they don't overlap. When the oven comes to temperature, broil for 2-3 minutes on each side or until crispy.
Microwave queso blanco and rotel for 1 minute 30 seconds, then stir. Microwave an additional minute if necessary. Assemble crunchwraps one at a time...start by microwaving a flour tortilla for 10 seconds. Place fully cooked ground beef in the center, then top with tomato slices, queso and lettuce.
Top with a crunchy corn tortilla and wrap flour tortilla like picture below. I grilled mine in a flat griddle panini press, but a lightly oiled pan over medium high heat would do the trick too.
Eat as is or top with sour cream, guacamole, salsa or the vice of your choice. De-lish!