Posted on by Lia Fireheart

Unbranded Mex-American Crunchwrap Supreme

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This is the original recipe. We did not care for the non-dairy cheese sauce we used in these so I have not reproduced that recipe. For the Non-Dairy Taco Ranch, search the recipe database.

Unbranded Mex-American Crunchwrap Supreme

Ingredients

  • For Cheese Sauce

  • 14 oz super sharp yellow cheddar Shredded. You can also just use sharp if you can’t find super sharp

  • 10 oz evaporated milk

  • 4 oz diced green chilis in a can

  • For Taco Meat

  • 1 lb ground chuck

  • 1 small onion small dice

  • 2 tbsp taco seasoning

  • For Taco Ranch

  • 16 oz ranch dressing I like to make Hidden Valley’s Buttermilk Ranch Packet recipe

  • 1 tsp taco seasoning

  • 1 tbsp Cholula hot sauce

  • For Crunchwraps

  • 5 large flour burrito shells

  • 5 tostadas

  • ½ tsp Tajin seasoning found at your local grocery store

  • 5 small taco size flour tortillas

  • 1 cup roma tomato small dice

  • 1 cup romaine lettuce chopped

Directions

  • Making the Cheese Sauce
  • Add all the cheese sauce ingredients to a medium sauce pot and bring to a simmer over medium heat
  • Make sure to whisk the cheese sauce frequently so it doesn’t burn. It will eventually become smooth and thick. Set it to the side until needed
  • Making the Taco Meat
  • Heat a large skillet over medium-high heat then add a drizzle of olive oil
  • Add the beef and the onions to the skillet and cook, breaking apart the beef until fully cooked
  • Drain any excess grease and add the taco seasoning. Stir well and set aside until needed
  • Making the Taco Ranch
  • Whisk the ranch, taco seasoning and Cholula together in a small bowl until fully combined. Set aside
  • Assembling the Crunchwrap Supremes
  • Place the large burrito size flour tortilla on a flat surface. If you have room to lay all 5 tortillas out then do so.
  • Divide the ground beef into 5 equal portions and put it in the center of each large tortilla shell. Add a good amount of nacho cheese sauce over the top of the ground beef. Place a tostada over the top of the beef and cheese mixture then sprinkle each tostada with a little Tajin seasoning. Top the tostadas with lettuce, tomato and then a good amount of taco ranch. Add the small taco size tortilla over the top of the lettuce mixture.
  • Fold the tortilla towards the center one time and hold it down. Make another fold toward the center of the tortilla and hold it down. Continue this process all the way around the tortilla until it is folded on all sides. Once the crunchwraps are completely folded place them on a tray seam-side down.
  • Heat your griddle pan to medium heat and drizzle a little olive oil on it.
  • Cook the crunchwraps starting with the seam-side down for 2-3 minutes or until golden brown. You may need to press down on the edges to ensure even browning.
  • Flip them over to the other side and cook until golden brown.
  • Serve immediately while still hot.

Notes