TACO BELL CRUNCHWRAP SUPREME: The corn tortilla shell inside the loaded
wrap in this recipe gives it the crunch you need. It's easy to make it
at home with ground beef, sour cream, lettuce and tomato.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crunchwrap Supreme (Copycat)
Categories: Beef, Vegetables, Cheese, Dairy, Breads
Yield: 6 servings

1 lb Ground beef
1 sm Yellow onion; chopped
2 tb Taco seasoning
1/4 c Water
1 ts Minced garlic
10 oz Jar nacho cheese or Queso
- cheese dip
6 Burrito-size flour tortillas
6 Tostada shells or corn
- tortillas
1 c Sour cream
2 c Shredded lettuce
1 Tomato; diced
1 c Shredded Mexican cheese
- blend
Cooking spray

In a large skillet, over medium-high heat, cook and
crumble the ground beef and onion until beef is no
longer pink. Drain grease. Stir in the taco seasoning
mix, water and minced garlic. Continue to cook until it
starts to boil. Reduce heat to low and let simmer for 5
more minutes.

Warm the nacho cheese sauce or queso cheese in a
microwave-safe bowl. Place the flour tortillas on a
large plate. Microwave for 20 seconds to warm them.

Lay one flour tortilla on a flat surface. Spread 1/2 cup
of taco meat onto the center of the tortilla. Drizzle a
couple Tablespoons of nacho cheese over the meat. Top
meat with one tostada shell or crispy corn tortilla *see
notes below. Spread a thin layer of sour cream over the
tostada shell. Top with lettuce, tomato and shredded
Mexican cheese.

To fold the crunch wrap, start with the bottom of the
flour tortilla and fold the edge up over the center.
Continue to work your way around, folding the flour
tortilla over the center fillings. There will be a spot
left open in the center; cut a piece of another flour
tortilla and tuck it in the center, so it's fully
covered.

Repeat with all remaining tortillas, tostadas and
fillings. You'll have 6 crunch wraps total.

Spray a large, non-stick skillet with cooking spray.
Heat over medium heat. Place one crunchwrap seam-side
down onto the skillet. Cook for 1 to 2 minutes, or until
golden-brown. Carefully, flip over and cook other side
until golden-brown. Repeat process with all crunch
wraps. Serve immediately.

NOTES: If using corn tortillas, set oven @ 400ºF/205ºC.
Place corn tortillas on a baking sheet and bake for 10
minutes or until crispy.

RECIPE FROM: https://life-in-the-lofthouse.com

Uncle Dirty Dave's Archives

MMMMM

... Grandmothers give grandchildren cookies. That is a fact.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello Dave,

Tuesday August 17 2021 04:40, you wrote to All:

TACO BELL CRUNCHWRAP SUPREME: The corn tortilla shell inside the
6 Burrito-size flour tortillas
6 Tostada shells or corn
- tortillas

The standard 10" burrito-size tortillas may not be big enough. In the restaurant, we use 12" flour tortillas (made just for CWs) and a 6" fried corn tortilla to make Crunchwraps. When we grill them, we use a panini press with the folded side down. You can emulate that nicely with a large dinner plate and something suitably heavy (around 1-2 pounds) and grill on both sides.

The Crunchwraps I made for myself had steak and chicken in them as well as black beans and red sauce. No veggies as I hate the mouth feel of semi-limp and slimy veggies from getting partially heated by the hot ingredients.

Something you'll never see at a Taco Bell:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flan Cheesecake
Categories: Mexican, Cheesecake, Cakes
Yield: 6 Servings

2 tb Sugar, divided
8 oz Cream cheese, softened
5 Egg yolks, beaten
13 oz Evaporated milk
1 cn Sweetened condensed milk
13 oz Can water measured in milk
-can
1 ts Vanilla
1 pn Of salt

Place 10 tbs sugar in a heavy skillet. Stir over medium heat until
sugar dissolves into a light brown syrup. Pour immediately in flan
pan or shallow dish and let cool and harden. In mixing bowl, place
cream cheese; add beaten egg yolks. Stir in both milks, water,
vanilla, remaining sugar and salt. Blend with caramelized sugar and
set in a pan of hot water. Bake at 350 for 1 1/2 to 1 3/4 hr.

Note - Flan will look soft, but hardens in refrigerator. Be sure to
chill thoroughly; it is better if it can be refrigerated overnight.
When ready to serve, invert on a flat plate, and teh flan will come
out easily with the caramel sauce on top. Do not freeze.

MMMMM

-- Sean
(who is going to pay dearly for staying up until 4 AM ... again)

... Wisdom consists in knowing what to do with what you know.
--- GoldED/2 3.0.1
* Origin: Outpost BBS Sysop Console (1:18/200)

Sean Dennis wrote to Dave Drum <=-

TACO BELL CRUNCHWRAP SUPREME: The corn tortilla shell inside the
6 Burrito-size flour tortillas
6 Tostada shells or corn
- tortillas

The standard 10" burrito-size tortillas may not be big enough. In the restaurant, we use 12" flour tortillas (made just for CWs) and a 6"
fried corn tortilla to make Crunchwraps. When we grill them, we use a panini press with the folded side down. You can emulate that nicely
with a large dinner plate and something suitably heavy (around 1-2
pounds) and grill on both sides.

The Crunchwraps I made for myself had steak and chicken in them as well
as black beans and red sauce. No veggies as I hate the mouth feel of semi-limp and slimy veggies from getting partially heated by the hot ingredients.

Not something I'd ever order at Taco Sloppo - or make for myself, for
that matter. I eat at Taco Bell once or, maybe twice, a year. When they
quit offering the Enchirito (their vesrion of an enchilada) I pretty
much gave up on them. They tried reintroducing it a few years ago but
it was never done right and even when it was it wasn't close to the
original.

Something you'll never see at a Taco Bell:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flan Cheesecake
Categories: Mexican, Cheesecake, Cakes
Yield: 6 Servings

Imagine that. Bv)=

We've a local place called Taqueria el Pollo which does an excellent
job on these:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Enchiladas in Green Mole
Categories: Latino, Poultry, Sauces, Cheese, Chilies
Yield: 6 Servings

3 c Cooked rice
2 c Cooked chicken; shredded
2 oz Cheddar cheese; shredded
2 oz Monterey Jack; shredded
1/2 c Dairy sour cream
1 1/4 c Chicken broth; divided
1/4 c Sliced green onions
1 tb Paprika
1/2 ts Salt
4 Poblano peppers; roasted,
- peeled, seeded, deveined
1/3 c Almonds; blanched
1/4 c Cilantro leaves
1 cl Garlic
2 tb Oil
3/4 c Heavy cream
1 3/4 c Milk; divided
1 ts Ground black pepper
12 Corn tortillas
Cooking spray

Combine rice, chicken, cheese, sour cream, 1/2 cup chicken
broth, onions, paprika, and salt in large bowl. Mix
thoroughly; set aside. Combine remaining chicken broth,
peppers, almonds, cilantro, and garlic in blender; process
until smooth.

Heat oil in heavy skillet over medium heat. Add pepper
mixture and cook over medium heat until thickened, stirring
constantly 2 to 3 minutes. Reduce heat to low; add cream,
3/4 cup milk, and black pepper. Simmer uncovered 20 minutes,
stirring occasionally until slightly thickened. Set aside.

Dip each tortilla in remaining 1 cup milk. Place small
skillet coated with cooking spray over low heat until hot.
Heat each tortilla until warm and soft. Remove tortillas and
stack on plate; keep warm.

Spoon 1/4 cup rice mixture in center of each tortilla,
folding sides over. Place in 13 x 9 x 2-inch baking dish
coated with cooking spray.

Top with green mole sauce, cover and bake at 350ºF 25 to 30
minutes, or until bubbly.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council

Electronic format courtesy of Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Not to like ice cream is to show oneself uninterested in food.
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* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)