Well, I did it again. I cannot believe it. I had intended to share the recipe for pumpkin bars today but once again, I forgot to take pictures as I was making it. I could make it again but we still have a lot of sweets around here and do not need any more. So, I have to try again when I make it for Christmas.
Last night we had crunchwraps for dinner. I had never had one of these before finding the directions online. I have changed it considerably from what I found online, so I share it here with you today.
There are a few things you need to prepare in order to assemble this filling entree. Brown and season 1# of ground meat. Shred the cheese, open a can of refried beans, fry the corn tortillas, and heat up the burrito shells to make them pliable. Finally, spray a large cookie sheet with oil.
Assembly is rather easy:
Spread a bit of the refried beans in the middle of the burrito shell, in a circle about the size of the fried corn tortilla (or purchased tostada shell).
Then add taco meat.
Then add some cheese.
Now top with the fried corn tortilla (or purchased tostada).
Now fold up the burrito over the edges of the tostada.
Continue all the way around and then turn placing the folds on the greased cookie sheet.
Bake at 450º until slightly golden, about 5-10 minutes, and flip and bake until the other side is slightly golden is as well, about another 5-10 minutes.
I serve these with sour cream, lettuce, tomatoes, and either green onion or regular diced onion.
- 1# ground meat
- taco seasoning
- 1/2 # cheese of your choice, I use colby-jack or cheddar
- large flour burritoes
- small corn tortillas or tostadas
- refried beans
- green onion or regular diced onion
- sour cream
- Brown the ground meat and drain, as needed; season with taco seasoning.
- Shred the cheese.
- Fry corn tortillas until crisp.
- Spray cookie sheet with oil.
- Spread some refried beans on center of burrito shell.
- Layer on 1/4 the taco meat.
- Layer on 1/4 the shredded cheese.
- Top with corn tortilla.
- Fold burrito up over the corn tortilla.
- Place fold side down onto cookie sheet.
- Bake at 450º until golden, flip and bake until the second side is golden as well. (about 5-10 minutes per side)
- Serve with sour cream, lettuce, tomato, and green onion.
- (Optional: you can put the sour cream, lettuce, tomato, and onion inside before baking. I don't do this because I don't like those items hot.)
I hope you enjoy these. They are really quite filling. I tried serving them with rice once and it was just too much.
Oh! With the amounts of items given I make 4 crunchwraps.
Until next time, God bless,