Mini Crunchwrap Supremes
Mini Crunchwrap Supremes
Ingredients
- 1 pound ground beef, 80/20 lean
- 1 ounce taco seasoning, packet
- 1/4 cup water
- 8 mini flour tortillas, 6-inch diameter
- 8 mini tostada shells
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 8 flour tortillas, 2-inch rounds, cut from larger tortillas or use street taco size
- 2 tablespoons vegetable oil
Instructions
- 1
In a large skillet, brown the ground beef over medium heat. Break up the meat with a spoon as it cooks. Once fully browned, drain any excess fat from the pan.
⏱️ 8 min
- 2
Add the taco seasoning and water to the cooked ground beef. Stir well to combine. Bring the mixture to a simmer and cook for 3-5 minutes, or until most of the liquid has been absorbed and the beef is well seasoned. Remove from heat and set aside.
⏱️ 5 min
- 3
To assemble each crunchwrap, lay one mini flour tortilla flat on a clean surface. Place about 2 tablespoons of the seasoned ground beef in the center of the tortilla.
⏱️ 3 min
- 4
Sprinkle about 1 tablespoon of shredded Monterey Jack cheese over the seasoned beef.
⏱️ 1 min
- 5
Place one mini tostada shell directly on top of the cheese layer.
⏱️ 1 min
- 6
Spread about 1 tablespoon of sour cream evenly onto the mini tostada shell.
⏱️ 1 min
- 7
Add another sprinkle of about 1/2 tablespoon of shredded Monterey Jack cheese on top of the sour cream.
⏱️ 1 min
- 8
Place one smaller flour tortilla round (about 2-inch diameter) on top of the filling to cover the center ingredients.
⏱️ 1 min
- 9
Carefully fold the edges of the large mini flour tortilla inwards over the smaller tortilla round. Create small pleats around the filling, working your way around until the filling is completely enclosed and sealed. Press gently to secure.
⏱️ 5 min
- 10
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Once the oil is shimmering, carefully place 2-3 assembled crunchwraps into the hot pan, seam-side down, to help seal them.
⏱️ 2 min
- 11
Cook for 3-4 minutes per side, or until each side is golden brown and crispy. The cheese inside should be melted. You may need to add the remaining 1 tablespoon of oil for subsequent batches.
⏱️ 8 min
- 12
Repeat the assembly and cooking steps for the remaining crunchwraps. Serve the mini crunchwrap supremes warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Crunchwrap Supremes
- 1 pound ground beef, 80/20 lean
- 1 ounce taco seasoning, packet
- 1/4 cup water
- 8 mini flour tortillas, 6-inch diameter
- 8 mini tostada shells
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 8 flour tortillas, 2-inch rounds, cut from larger tortillas or use street taco size
- 2 tablespoons vegetable oil
Instructions
- 1
In a large skillet, brown the ground beef over medium heat. Break up the meat with a spoon as it cooks. Once fully browned, drain any excess fat from the pan.
⏱️ 8 min - 2
Add the taco seasoning and water to the cooked ground beef. Stir well to combine. Bring the mixture to a simmer and cook for 3-5 minutes, or until most of the liquid has been absorbed and the beef is well seasoned. Remove from heat and set aside.
⏱️ 5 min - 3
To assemble each crunchwrap, lay one mini flour tortilla flat on a clean surface. Place about 2 tablespoons of the seasoned ground beef in the center of the tortilla.
⏱️ 3 min - 4
Sprinkle about 1 tablespoon of shredded Monterey Jack cheese over the seasoned beef.
⏱️ 1 min - 5
Place one mini tostada shell directly on top of the cheese layer.
⏱️ 1 min - 6
Spread about 1 tablespoon of sour cream evenly onto the mini tostada shell.
⏱️ 1 min - 7
Add another sprinkle of about 1/2 tablespoon of shredded Monterey Jack cheese on top of the sour cream.
⏱️ 1 min - 8
Place one smaller flour tortilla round (about 2-inch diameter) on top of the filling to cover the center ingredients.
⏱️ 1 min - 9
Carefully fold the edges of the large mini flour tortilla inwards over the smaller tortilla round. Create small pleats around the filling, working your way around until the filling is completely enclosed and sealed. Press gently to secure.
⏱️ 5 min - 10
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Once the oil is shimmering, carefully place 2-3 assembled crunchwraps into the hot pan, seam-side down, to help seal them.
⏱️ 2 min - 11
Cook for 3-4 minutes per side, or until each side is golden brown and crispy. The cheese inside should be melted. You may need to add the remaining 1 tablespoon of oil for subsequent batches.
⏱️ 8 min - 12
Repeat the assembly and cooking steps for the remaining crunchwraps. Serve the mini crunchwrap supremes warm and enjoy!
⏱️ 5 min