Calories: 245kcal
Equipment
- 1 microwaveable bowl
- Microwave safe plate and fork
- 1 Parchment paper
Ingredients
- 1 pound lean ground beef
- 4 oz shredded cheddar cheese
- ½ cup sour cream `
- 5 oz mild or medium hot salsa
- 8 corn tortillas
- Optional toppings such as lettuce, tomatoes, onions, guacamole, etc.
Instructions
Step 1 – Preparing Your Ingredients
- First, take your ground beef and form it into a ball. Next, put it back onto its side so that you can roll it around until it forms a nice cylinder-like shape. Slice open each end of the beef cylinder so that they look more like tacos. Then place them inside a bowl where you’ve mixed together salt, pepper, tomato sauce, and sour cream. Add one tablespoon of each per taco shell as well.
Step 2 – Filling The Shells With Meat And Cheese
- Next, simply spoon the filling into each taco shell. If you don’t have enough filling, you could always add extra ingredients such as lettuce or onions if desired.
Step 3 – Creating A Wrapping Layer
- Now that you’ve filled each taco shell, you’ll need to cover up the contents by creating a wrapping layer. Take flat bread chips and dip each chip into oil to prevent sticking. Once you’ve done that, just lay one piece of flat bread over top of each taco. Now, using both hands, tightly wrap the flat bread around each taco. Be careful not to squeeze too hard because you don’t want the filling to leak out during cooking.
Step 4 – Cooking The Taco Bell Crunchwrap
- After placing the wraps in an oven safe dish, heat them up until the edges begin to curl slightly. Remove from the oven and serve immediately!
Video
Nutrition
Calories: 245kcal | Carbohydrates: 67g | Protein: 32g | Fat: 12g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 12.8g | Cholesterol: 105mg | Sodium: 124mg | Fiber: 23g | Calcium: 177mg
Tried this recipe?Let us know how it was!