Break up and crumble the ground beef and cook until no longer pink. In a skillet over medium-high heat, add about a tbsp of olive oil and the ground beef. *Optional: Any additional seasonings, spices, or hot sauce you want to flavor the taco meat with.Olive oil (for cooking the ground beef/turkey).1 cup of freshly shredded queso fresco or 1 cup of melted nacho cheese.1/2 cup of fire roasted tomatoes (optional).Taco meat seasoning of choice (Highly recommended to get the classic Taco Bell meat seasoning).How do I take all the delicious ingredients and fold them into a perfectly shaped heptagon of goodness? Well, thankfully, there’s the internet and countless videos of people teaching you important life lessons, such as folding a crunchwrap supreme. I mean, I don’t think you can really go wrong here.Īs for making the crunchwrap, I was intimidated at first. I compromised and went with the spicy nacho cheese. Classic Nacho Cheese? Spicy Sweet Chili? Blazing Buffalo and Ranch? Or Poppin Jalapeno?! Talk about your analysis paralysis. I stood at the grocery store for a good ten minutes (Kristin was not happy) trying to decide on a flavor. That part alone leaves the door open for a lot of testing. And instead of a boring old tostada, I went with a cheesy, crunchy layer of Doritos. For example, I bucked tradition and swapped the nacho cheese with freshly shredded, snow powdery queso fresco. I tried my own hand at making a crunchwrap - and like all good recipes - there’s definitely room for innovation. Taco Bell’s Crunchwrap Supreme is right up there with the Coke freestyle machine - the pinnacle and proof to the power of human ingenuity and genius.Īnd they are one hell of a hangover cure.
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