Prepare the Tortillas: Set your oven to 400°F. Using a corn tortilla as a guide, cut a circle from 6 flour tortillas and set aside. If you’re feeling adventurous, use the remaining tortilla pieces for homemade chips! For the tostada crunch, lay out the 6 corn tortillas on a baking sheet and bake until crispy, around 5-7 minutes. Switch the oven to “warm”.
Cook the Beef: Prepare the ground beef with the taco seasoning according to the packet instructions.
Get the Veggies Ready: Finely chop the tomatoes and lettuce.
Assembly Time: Set up an assembly station. Warm a full-size flour tortilla in the microwave for about 10 seconds. Start with the beef in the center, followed by taco cheese, then place a crispy corn tortilla on top. Add sour cream, lettuce, and tomato. Cover with the smaller cut-out tortilla piece. Fold in the edges of the large tortilla, ensuring all fillings are enclosed.
Grill Time: Lightly spray a skillet and place it on the stove. Transfer your Crunchwrap, seam side down, onto the skillet and cook on low-medium heat for 2-3 minutes per side. Transfer to the oven to keep warm.
Serve and Enjoy: Continue the process for all the Crunchwraps. Once you get the hang of it, it’s a breeze!
Tip: While this recipe closely mirrors Taco Bell’s offering, feel free to get creative and adjust the fillings as per your liking. Happy munching!