Keep the ground beef in a diameter about the same size as the tostada is. Lay out 5 large tortillas then divide the ground beef mixture evenly in the center of each tortilla. Set aside until needed.īegin assembling the Taco Bell Crunchwrap Supremes on a flat surface. Whisk the ranch dressing, taco seasoning and Cholula hot sauce together until fully combined. While the beef is cooking, make the taco ranch. Drain excess grease then season with taco seasoning. Heat a large skillet over medium-high heat and add a little bit of oil to the pan.Īdd the ground beef and onions then continue cooking until beef is fully cooked. The cheese will eventually melt and become thick and creamy. Make sure to whisk occasionally so it doesn’t burn. ![]() Place the shredded sharp cheddar, evaporated milk and green chiles into a medium sauce pot and bring to a simmer over medium heat. All you need is 30 minutes, and dinner is on the table!įirst you need to make the nacho cheese sauce. Making this Taco Bell Crunchwrap Supreme (Copycat) recipe is a cinch. Small Flour Tortillas – Depending on the size of the burrito shell you can find, you may need a smaller taco size soft flour tortilla to place in the center before wrapping the crunchwrap.Tajin – Tajin is a Mexican spice mix consisting of chili peppers, salt and lime.Large Flour Tortillas – Burrito size tortillas are best for this.Tostada – A tostada is a corn tortilla that has been fried until crispy.Lettuce – I like to use romaine hearts but any crispy lettuce works.Tomatoes – Definitely use fresh tomatoes here.Cholula – Cholula gets mixed into the taco ranch.Ranch Dressing – I like to make my own ranch using Hidden Valley’s Buttermilk Ranch packet but you can use whatever ranch you would like.Onion – This gets cooked in with the ground beef.Taco Seasoning Mix – You can use a homemade taco seasoning or store bought like Old El Paso.Evaporated Milk – This is for the nacho cheese sauce.Mild Green Chiles – You can find these in a can at the grocery store. ![]()
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