Difficulty: Beginner
Beef
Crunchwrap
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Beginner
Instructions
- Step 1: Preheat recteq to 400°F with a cast iron skillet.
- Step 2: Cook the ground beef until done, drain excess grease if necessary.
- Step 3: Add 8 ounces salsa, taco seasoning and Ray's Loco Gringo, allow to saute for 3-5 minutes. Remove from the grill and allow to cool slightly.
- Step 4: In an oiled cast iron skillet, arrange the large flour tortillas in an overlapping pattern allowing 1/2 of the tortilla to lay over the side of the pan.
- Step 5: Fill the bottom with the seasoned beef mixture and top with the shredded cheese, cover the center with the crispy corn tostadas.
- Step 6: Top additionally with the shredded lettuce and tomatoes.
- Step 7: In a small bowl, combine the remaining salsa and crema with the hot sauce. Pour over the lettuce and tomatoes.
- Step 8: Place 1-2 small flour tortillas in the center and then fold the larger burritos over the top to encase the crunchwrap.
- Step 9: Place a cast iron pan on the top to help weigh down the tortillas.
- Step 10: Place in the recteq for 20-25 minutes until the tortillas are crispy.
Ingredients
Serving Sizes
Crunchwrap
- 2 pound(s) Ground Beef (80/20)
- 4 each Large Flour Tortillas
- 4 each Small Flour Tortillas
- 4 each Corn Tostadas
- 1/4 cup(s) Taco Seasoning
- 1 tablespoon(s) Ray's Loco Gringo Rub
- 16 ounce(s) Roasted Salsa
- 16 ounce(s) Colby Jack Cheese
- 8 ounce(s) Tomatoes, diced medium
- 1 each Head of Lettuce, shredded
- 10 ounce(s) Crema
- 1 teaspoon(s) Hot Sauce
Tools Needed
- Cast Iron Pan (x2)
- Small Bowl
- Step 1: Preheat recteq to 400°F with a cast iron skillet.
- Step 2: Cook the ground beef until done, drain excess grease if necessary.
- Step 3: Add 8 ounces salsa, taco seasoning and Ray's Loco Gringo, allow to saute for 3-5 minutes. Remove from the grill and allow to cool slightly.
- Step 4: In an oiled cast iron skillet, arrange the large flour tortillas in an overlapping pattern allowing 1/2 of the tortilla to lay over the side of the pan.
- Step 5: Fill the bottom with the seasoned beef mixture and top with the shredded cheese, cover the center with the crispy corn tostadas.
- Step 6: Top additionally with the shredded lettuce and tomatoes.
- Step 7: In a small bowl, combine the remaining salsa and crema with the hot sauce. Pour over the lettuce and tomatoes.
- Step 8: Place 1-2 small flour tortillas in the center and then fold the larger burritos over the top to encase the crunchwrap.
- Step 9: Place a cast iron pan on the top to help weigh down the tortillas.
- Step 10: Place in the recteq for 20-25 minutes until the tortillas are crispy.
Chef Pairings
Spice up Taco Tuesday with this delicious Crunchwrap. Grilled Elote Salad and refried beans will round out the meal perfectly.