• 7 large burrito flour tortillas
  • 2 small flour tortillas
  • 4 corn tostadas
  • 2lb ground beef
  • ¼ cup taco seasoning
  • 1 tbsp Ray's Loco Gringo
  • 16oz fresh roasted salsa
  • 16oz Colby jack cheese
  • 8oz tomatoes diced
  • ½ head lettuce, shredded
  • 10oz crema
  • Dashes favorite hot sauce


  1. Preheat recteq® to 400 degrees with a cast iron skillet.
  2. Cook the ground beef until done, drain excess grease if necessary.
  3. Add 8oz salsa, taco seasoning and Ray's Lovo Gringo, allow to sauté 3-5 minutes. Remove from the grill and allow to cool slightly.
  4. In an oiled cast iron skillet, arrange the large flour tortillas in a overlapping pattering allowing ½ of the tortilla to lay over the side of the pan.
  5. Fill the bottom with the seasoned beef mixture and top with the shredded cheese, cover the center with the crispy corn tostadas.
  6. Top additionally with the shredded lettuce & tomatoes.
  7. In a small bowl combine the remaining salsa and crema with the hot sauce. Pour over the lettuce & tomatoes.
  8. Place 1-2 small flour tortillas in the center and then fold the larger burritos over the top to encase the crunchwrap.
  9. Place a cast iron pan on the top to help weigh down the toritllas. Place in the recteq for 20-25 minutes until the tortillas are crispy.