A familiar favorite at a major fast food chain. Everything you love about a Tex-Mex taco, but in wrap form.
What You Will Need
Ground beef, taco seasoning, flour tortillas, nacho cheese, tostada shells, sour cream, lettuce, tomatoes, jalapenos, and shredded cheese are the only ingredients you need for this simple recipe. You will need a skillet to cook the beef in as well as a skillet or grill to grill the wraps.
Step by Step Instructions
Cook and crumble your ground beef until no longer pink. Drain grease. Add a packet of taco seasoning and a few tablespoons of water and mix together until beef is coated in taco seasoning.
Lay out large flour tortilla. Spread nacho cheese in the middle in a circle, the same size as a tostada.
Add one layer of cooked taco meat on top of the nacho cheese.
Spread a layer of sour cream on a tostada shell. Add the tostada shell onto the taco meat with the sour cream side facing up.
Add whatever veggie toppings you would like on top of the sour cream. I add lettuce, tomatoes, and jalapenos for my husband.
Top with shredded cheese.
Begin folding wrap by bringing the edges to the middle, one section at a time, overlapping the folds.
Place crunchy taco wrap seam-side down on warm skillet or grill and cook a few minutes on both sides.
Enjoy!
Tips & Advice
While the ground beef is cooking, I set up an assembly line of all the other ingredients to make the process faster.
The size “Extra Grande Burrito” is the size of tortillas large enough for these crunchy taco wraps. They can be tricky to find. Don’t worry if you can’t find them, go ahead and buy burrito size AND taco size flour tortillas. After your final layer of cheese, go ahead and add a taco sized flour tortilla on top and continue folding the same. The taco sized tortilla will cover the space that the burrito sized tortilla will not reach.
I find it easier to hold the tostada shell in my hand and spread the sour cream on the tostada shell as opposed to trying to spread on the sour cream while the tostada shell is on the ground beef.
I highly recommend shredding a block of cheese as opposed to buying pre-shredded cheese. This is a simple thing you can do to make this recipe taste even better! Use whatever kind of cheese you would like. I used Colby Jack because it’s what I had on hand.
Feel free to add or remove whatever toppings you would like!
Crunchy Taco Wraps
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 5 Extra Grande burrito flour tortillas
- 1 (15 oz) can nacho cheese
- 5 Tostada shells
- 1 (8 oz) container sour cream
- Shredded lettuce to taste
- Diced tomatoes to taste
- Jalapenos to taste
- 8 oz Shredded Colby Jack cheese
Instructions
- Cook and crumble ground beef until no longer pink. Drain grease.
- Add packet of taco seasoning and a few tablespoons of water. Mix together until beef is coated in seasoning.
- Lay out flour tortilla. Spread nacho cheese in the middle of the tortilla in a circle the size of a tostada shell.
- Add a layer of taco meat on the nacho cheese.
- Place a tostada shell on top of the taco meat.
- Spread sour cream on top of the tostada shell.
- Top with lettuce, tomatoes, and jalapenos (optional).
- Add shredded cheese for the final top layer.
- Begin folding the wrap by bringing the edges to the middle, one section at a time, overlapping the folds.
- Place crunchy taco wrap seam-side down on warm skillet or grill and cook a few minutes on both sides.
- Repeat until all your ground beef is gone. Enjoy!
Notes
- See my “Tips & Advice” section for helpful information!
By far one of the easiest and best recipes my wife has ever made! If you haven’t tried it yet your missing out!
Hehe thank you honey! 🙂