Crunchy Taco Wrap
Hold onto your hats, ’cause this one’s a big ’un. We’re bringing a fast-food favorite home to your kitchen with this easy copycat recipe! Load up an Old El Paso™ Restaurant Style Grande Flour Tortilla with seasoned beef, refried beans, a crispy tostada shell, creamy queso, and all your favorite toppings, then fold the edges over the fillings to keep ’em corralled inside. Give it a sizzle in the skillet and leave that drive-thru line in the dust.
Ingredient List
- 1 lb ground beef (at least 80% lean)
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (16 oz) Old El Paso™ Traditional Refried Beans, heated
- 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
- 6 tostada shells from 1 box (4.5 oz) Old El Paso™ Tostada Shells (12 Count)
- 3/4 cup sour cream
- 3/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
Preparation
In a 10-inch nonstick skillet, cook beef over medium-high heat for 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 3/4 cup water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Spread about 1/3 cup refried beans in the center of 1 tortilla, leaving a 2-inch border. Top with about 1/4 cup cooked beef, 1 tostada shell, 2 tablespoons sour cream, and a drizzle of Old El Paso™ Creamy Queso Sauce.
Fold the edges of the flour tortilla into about 6 pleats up and over the filling, working around the tortilla to completely enclose the filling.
Heat another skillet over medium heat and lightly grease with cooking spray. Place the wrap seam-side down and cook for 2 to 3 minutes, until golden brown and crisp. Carefully flip; cook 2 to 3 minutes longer, until golden brown and the tortilla is sealed. Repeat with remaining ingredients. Cut each Crunchy Taco Wrap in half and serve warm.
Expert Tips
- This Taco Bell copycat Crunchy Taco Wrap is loaded with seasoned beef, refried beans, queso, and a crispy tostada shell, folded into a flour tortilla.
Before you start stacking your fillings, warm 3 to 4 tortillas under a slightly damp paper towel for 30 seconds in the microwave to make them nice and bendy. Not too much longer, though, or they may get a little too tough for the job.
Feeling fancy? Throw on some lettuce, tomato, sliced jalapeño, fresh cilantro, or your favorite hot sauce. Cowboy rules are pretty loose around here.
Nutrition
- 1 Taco Wrap Calories 670 (Calories from Fat 270); Total Fat 30g (Saturated Fat 13g ,Trans Fat 1/2g); Cholesterol 65mg; Sodium 1510mg; Potassium 510mg; Total Carbohydrate 75g (Dietary Fiber 4g ,Sugars 3g); Protein 25g
- % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 15%; Iron 35%
- Exchanges: 1 Starch; 4 Other Carbohydrate; 1 Very Lean Meat; 4 Fat
- Carbohydrate Choice: 5
