If you haven’t been I’m going to spoil it for you: Lenny wins!
Lenny has been my favorite from the beginning and I think he really deserves his own show. His cowboy cooking will bring something new and exciting to the network.
So you may be wondering why today’s post on Homemade Crunchwrap Supreme has to do with Next Food Network Star. Do you remember that episode a couple of weeks ago where the contestants went on the Rachael Ray Show? Each one had a challenge to make a dish for a family with specific needs.
One of the contestants, Loreal, had to make a dish for a couple who was addicted to fast food and was intimidated by home cooking. They asked for a recipe that they could make at home, eat on the go, and was somewhat healthy (or at least healthier than fast food). Loreal made a horrible dish for the challenge – Chicken stuffed with asparagus – that was not only intimidating to make but impossible to eat on the go.
If I was in Loreal shoes during this challenge this is the dish I would make for the couple: Homemade Crunchwrap Supreme
It is perfect for that couple! Easy to make – Check! Simple ingredients – Check! Can be eaten on the go – Check! No yucky preserves or artificial flavors – Check and Check! And most importantly – Delicious – Check!
I’m not a big Taco Bell fan…it seems I always get a stomach ache after I eat there… but I have a soft spot for the Crunchwrap Supreme. Seasoned meat, warm nacho cheese, crunchy taco, and fresh lettuce and tomato all wrapped up in a soft tortilla – what’s not to like? Oh yeah, the “meat”, artificial cheese sauce, and the “fresh” lettuce and tomato…
I wanted all the deliciousness of the Crunchwrap Supreme without all the yucky fake stuff they put in there (aka – the tummy hurting stuff).
Originally I balked at the idea of a homemade crunchwrap supreme. It seemed like way too much work for something that cost under $5 and was literally a 2 minute drive from my house. But listen guys – making this was one was of the best decisions I have ever made. It brought Taco Tuesday to a whole new level.
I know it looks intimidating but it is super simple. Just follow the pictures.
Start with a large flour tortilla…
Then add your seasoned meat. This is basically just hamburger with homemade taco seasoning. To make it even easier, use the store bought taco seasoning packet.
Next add your cheese. Check out the complete recipe below – it’s basically just butter, milk, and cheese.
Now it’s time for the crunchy layer. I thought about this part for longer than I probably should have. I wasn’t sure what I could use. I even checked the special International section at the grocery store for something to use. Then it came to me.
A taco! Duh!
Just break the thing in half.
A perfect circle – who had thunk?
Place this on top of your meat and cheese.
Then use sour cream to help hold the two pieces together.
It doesn’t have to be pretty. No one is going to see this part…
Now add some chopped tomatoes and lettuce.
And now it’s time to fold. This part can be tricky so watch carefully.
Start by folding down the top section of the tortilla.
Then take that corner and fold it in towards the center.
Now take that new corner you just created and fold it in towards the center.
Keep doing this until you get all the way around. You will be left with a 6-sided shape. Or a Polygon for all you mathematicians out there.
Ta da! Now that looks familiar…
All that’s left to do now is melt some butter in a large skillet and pan fry it for a couple of minutes on each side. Remember, your not cooking anything on the inside, just getting a nice and crispy crust on the outside.
See not as bad as you thought right?
- FOR BEEF:
- 1 pound ground beef
- 1 teaspoon beef bouillion
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon sugar
- ¾ cup water
- FOR CHEESE SAUCE:
- 1 ½ tablespoons butter
- 1 tablespoons cornstarch
- ½ cup milk, plus more if needed
- 2 tablespoons cream cheese
- 1 ½ cups grated cheddar cheese
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- Pinch of salt
- Pinch of pepper
- Pinch of red pepper flakes
- 6 10-inch flour tortillas
- 6 tacos
- 1 cup sour cream
- 2 tomatoes, chopped
- 1 cup shredded lettuce
- 3 tablespoons butter
- For Beef:
- Brown the meat in a large skillet over medium-high heat, breaking it up with a spoon into small pieces as it cooks. Transfer the meat to a food processor and pulse one or two times to grind the meat into a smooth consistency. Add the meat back the pan. Add the rest of the spices (everything else except the water) and stir to evenly distribute. Then add the water and simmer for 5-10 minutes, until the meat is fully cooked and the sauce is thick and flavorful. Set aside, keeping warm until ready to use.
- For the Cheese Sauce:
- Melt butter in a medium-sized sauce pan. Whisk in cornstarch and cook for 1 minute. Then add in milk, whisking vigorously to combine. The sauce will thicken. If it becomes too thick, add more milk to thin. Simmer for about 2 minutes, then whisk in cream cheese, cheddar cheese, and seasonings. Set aside, keeping warm until ready to use.
- To Assemble:
- Place one tortilla out on a clean work surface. Add a spoonful of meat mixture to the center. Top with a similar spoonful of cheese sauce.
- Take taco shell and break into 2 pieces. Place both pieces on top of the cheese sauce forming a circle with the shell, remove any jagged pieces that point up.
- Spread the taco shell with about 1 tablespoon of sour cream. Top with diced tomatoes and lettuce.
- To wrap, fold the top half of the tortilla down over the fillings. Moving clockwise, take the edge of the first fold and fold it into the center. Keep moving in this clockwise pattern, folding each edge into the middle until it is completely wrapped and in the shape of a polygon.
- Heat a large skillet over medium-high heat and melt ½ tablespoon of butter. Fry the crunchwrap on each side for about 1-2 minutes, or until it gets a nice golden brown crust.