By emma hynes
Craving that irresistible Taco Bell Crunchwrap but want to make it even better at home? Say hello to these homemade mini Taco Bell copycats.
These mini versions are easy to make, fun to customize and perfect for parties, snacks or a quick dinner.
1 lb ground beef 1 packet (1 oz) taco seasoning 1/2 cup water 1 cup shredded cheddar cheese 1 cup nacho cheese sauce (optional, for extra cheesiness)
8 small flour tortillas (6-inch) 8 round tostada shells 1 cup sour cream 1 cup shredded lettuce 1/2 cup diced tomatoes 1/2 cup chopped onions (optional) Cooking spray or butter (for toasting)
In a skillet over medium heat, brown the ground beef until fully cooked (about 5-7 minutes). Drain any excess grease, then stir in the taco seasoning and water. Simmer for 2-3 minutes until the mixture thickens.
Lay out a small flour tortilla. Spread about 1 tbsp of nacho cheese sauce in the center. Add 2 tbsp of seasoned beef on top of the cheese.
Place a small tostada shell over the beef. Add a dollop of sour cream, followed by lettuce, diced tomatoes, onions and shredded cheese.
Fold the edges of the tortilla toward the center, overlapping them to create a hexagon shape. If the tortilla doesn’t fully close, you can cut a smaller circle from another tortilla to cover the gap.
Heat a non-stick skillet over medium heat and spray with cooking spray (or melt a little butter).
Place the Crunchwrap seam-side down and cook for 2-3 minutes until golden and crispy. Flip and cook for another 2-3 minutes.
Cut in half or enjoy whole with extra sour cream, salsa or guacamole on the side! Pro Tip: You can swap out the beef for shredded chicken, ground turkey or even beans for a vegetarian option!
More from Home & Texture