INGREDIENTS
Crunchwrap
8 burrito-size tortillas
2 lb ground beef
1 cup beef broth
6 tbsp taco seasoning
1 1/2 cups shredded cheddar cheese
6 tostadas
2 cups shredded lettuce
2 tomatoes, diced
1 cup sour cream
3 tbsp butter, melted
Creamy Taco Sauce
1/3 cup sour cream or greek yogurt
1/3 cup mayonnaise
1/3 cup milk or water
Juice of 1 lime
1 tbsp taco seasoning
1 tbsp dried parsley
1/2 tsp paprika
1/2 tsp garlic powder
INSTRUCTIONS
- 1
Lay the tortillas around the edges of a sheet pan so the centers sit on the lip of the pan, then place one tortilla flat in the middle. Spread about ¾ cup sour cream across the tortillas.
- 2
In a skillet, cook the ground beef with taco seasoning and beef broth until browned and the liquid is absorbed. Optional: For extra flavor, add 1 diced onion and 6 cloves of minced garlic.
- 3
In a skillet, cook the ground beef with taco seasoning and beef broth until browned and the liquid is absorbed. Optional: For extra flavor, add 1 diced onion and 6 cloves of minced garlic.
- 4
Add the beef over the sour cream, then layer shredded cheese, tostadas, shredded lettuce, and diced tomatoes.
- 5
Add a tortilla with the remaining 1/4 cup sour cream in the middle. Fold the tortillas over the top to fully enclose everything, then brush with melted butter.
- 6
Top with another baking sheet and bake at 420°F for 20 minutes. Remove the top sheet and bake for another 7 minutes until golden and crispy.
Sauce
- 7
Add all ingredients to a bowl.
- 8
Whisk until smooth and fully combined.
- 9
Let sit for 15-30 minutes in the fridge if you have time.