Lets take its Crunchwrap Supreme, for example. Note: I had to visit my local Hispanic market to find the 12-inch “mega” burrito-size flour tortillas and 6-inch crispy corn toastadas. In a large skillet over medium heat, brown ground beef and drain the grease. When it comes to ridiculously amazing fast-food hybrids, Taco Bell is a top contender. When the first side is toasted well, flip it over and toast the second side. Add a crunch wrap into the skillet, folded side down and weighing it down with another cast iron skillet. Turn down the heat and allow to bubble for 5 minutes until the meat is coated in a rich beefy sauce. Crumble in the stock cube and pour in the water. Add the garlic, garlic granules, dried oregano, smoked paprika and continue to cook for 2 minutes. Heat a large cast iron skillet over medium heat and spritz it with a little nonstick cooking spray. Add the beef mince and fry for 3 minutes until browned on all sides. Set it aside and repeat with the rest of the tortillas and filling. All the contents should be enclosed inside a hexagon shaped package at this point. Then repeat this at the 2, 4, 6, 8, and 10 o’clock positions until you’ve gone around the entire tortilla and have a total of 6 folds. Next time you get a craving for your favorite fast food, skip the drive-thru line and make these homemade Chicken Crunchwrap Supremes Tap Here For Recipe.
Starting at the 12 o’clock position, grab the flour tortilla at the edge and fold it over until it reaches the center of the tomato layer. Layer the remaining ingredients on top of the salsa con queso in the following order: 1/4 cup taco meat, 1 corn tostada, 2 tablespoons sour cream, 2 tablespoons shredded lettuce, and 2 tablespoons diced tomatoes. Place a soft burrito size tortilla on a flat surface and spread 2 tablespoons of the salsa con queso into a 5-inch circle right in the center of the tortilla.
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