CloneBoss Ingredients 6 large flour tortillas 6 small corn tortillas (or tortilla chips) 1 pound ground beef 1 package taco seasoning Sour cream Nacho cheese (or shredded Mexican blend cheese) Shredded lettuce Diced tomatoes Directions Prepare the Ground Beef: Brown the ground beef in a skillet over medium heat. Add taco seasoning according to the package directions and stir well. Set aside. Bake the Corn Tortillas: Preheat the oven to 400°F. Bake the corn tortillas for a few minutes until they turn golden and crunchy. Warm the Flour Tortillas: Microwave each flour tortilla for 10 seconds to make wrapping easier. Alternatively, wrap the tortillas in aluminum foil and warm them in the oven at 350°F for about 10 minutes. Assemble the Crunchwrap: Lay a warm flour tortilla flat. Spoon some seasoned beef into the center. Top with nacho cheese (or shredded cheese). Place a crunchy corn tortilla (or tortilla chips) on top of the cheese and beef. Spread a dollop of sour cream over the crunchy tortilla, then add diced tomatoes and shredded lettuce. Wrap the Crunchwrap: Starting from the bottom of the tortilla, fold the edge up to the center. Continue folding in a circular motion until the filling is fully enclosed. If there’s an open spot, cut a small circle from another flour tortilla, place it over the exposed area, and re-wrap. Cook the Crunchwrap: Spray a frying pan with cooking spray and heat over medium-low heat. Place the Crunchwrap seam-side down in the pan. Press with a spatula and cook for 3 minutes, until the bottom is golden brown. Flip it over and cook for another 3 minutes on the other side. Serve and Enjoy: Remove from the pan and serve hot. Pair with your favorite dipping sauces or sides. Pro Tip: Add jalapeños or hot sauce for extra spice, or experiment with additional fillings like guacamole or refried beans.
