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When the drive-thru is calling your name, run to the kitchen instead! You'll be quite surprised just how delicious and fast you can make this Crunchy Beef Supreme at home. How could you ever resist soft tortillas shells all wrapped up around juicy beef, creamy cheese, with all your favorite fillings?! It's way better than anything you can buy already packaged! Stay home and enjoy the fresh stuff with Crunchy Beef Supreme!
When the drive-thru is calling your name, run to the kitchen instead! You'll be quite surprised just how delicious and fast you can make this Crunchy Beef Supreme at home. How could you ever resist soft tortillas shells all wrapped up around juicy beef, creamy cheese, with all your favorite fillings?! It's way better than anything you can buy already packaged! Stay home and enjoy the fresh stuff with Crunchy Beef Supreme!
Ingredients
- 1 pound lean ground beef
- 3 tablespoons taco seasoning
- 2 tablespoons water
- 5 flour tortillas burrito-sized, divided
- 1/3 cup nacho cheese store-bought or homemade
- 4 tostada shells can substitute 1 cup tortilla chips
- 1/3 cup sour cream
- 1 1/2 cups iceberg lettuce shredded
- 1/2 cup tomatoes chopped
- 1 cup cheddar or Monterey Jack cheese shredded
- 4 teaspoons vegetable oil
- hot sauce to taste, for serving
Directions
- Place a cast-iron skillet over medium heat.
- Add the ground beef to the heated skillet and cook, while crumbling, until the meat is no longer pink. Drain the excess grease.
- Add the taco seasoning and the water to the cooked beef and stir to combine. Cook, stirring frequently, about 2 minutes.
- Cut 1 of the tortillas into quarters, creating 4 equal tortilla pieces. Set them aside.
- Lay each of the remaining whole tortillas out flat on a clean work surface.
- Evenly spoon 1/4 of the nacho cheese in the center of each of the whole tortillas, then spread it out in an even layer, ensuring it is around the diameter of the tostada.
- Add about 1/4 of the beef mixture on top of the nacho cheese layers, then top them each with 1 of the tostadas. Note: If you’re using tortilla chips, layer about 1/4 of the chips on top of each of the beef mixtures.
- Evenly top each of the tostada layers with 1/4 of the sour cream, 1/4 of the lettuce, 1/4 of the tomatoes, and 1/4 of the cheddar cheese.
- Place 1 of the tortilla quarters over each of the fillings.
- Fold the bottom of each of the tortillas, starting with the part closest to you, up towards the filling.
- Use both of your hands to spin the tortillas clockwise and fold the bottom of each of the tortillas up towards the center of the filling. Repeat until the whole tortillas are fully folded up and the tortilla quarters and the fillings are covered. There should be about 6 folds total.
- Use both hands to carefully flip the wraps so the folded seams are facing down.
- Place a cast-iron skillet over medium heat.
- Add 1 teaspoon of the vegetable oil to the heated skillet and place 1 of the wraps seam-side down.
- Use a spatula to gently press the wrap down to help the seams seal. Cook until it is golden-brown on the bottom, about 2 minutes.
- Carefully flip the wrap and cook until the other side is golden-brown, about 2 minutes. Repeat the cooking process with the remaining wraps, using the remaining oil before cooking each of the wraps.
- Cut the wraps in half, if desired, and serve.
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