Cheesy Crunch Wrap (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
1 1/4 cup water
02 -
1 packet taco seasoning mix
03 -
1 pound of lean ground beef
04 -
2 tablespoons mayo
05 -
1 tablespoon chipotle
06 -
15 ounces nacho cheese (like Rico's)
07 -
2 cups cooked Mexican-style rice
08 -
Crunchy tortilla chips
09 -
Sour cream for dipping (completely optional)
→ Burrito Wrappers
10 -
4 large tortillas
11 -
2 cups Colby Jack (grated)
# Instructions:
01 -
Start by cooking the ground beef in a pan at medium heat. When browned, get rid of any fat. Toss in the taco pack and water, then let it simmer till it thickens a little—about five minutes.
02 -
Mix the mayonnaise and chipotle together in a small bowl. It'll turn into a smooth, smoky sauce.
03 -
Spread the cheese sauce in the middle of a tortilla. Add the beef, rice (half a cup), a bit of chipotle mayo, sour cream, and lastly, some tortilla chips for crunch.
04 -
Fold the tortilla edges in first, then roll it tightly from the bottom so nothing falls out.
05 -
Heat up a non-stick pan on medium. Sprinkle about 1/4 cup of cheese onto the pan's surface, placing the burrito seam-side down on top. Wait until the cheese melts and crisps up to a nice golden color.
06 -
Turn the burrito over and repeat with the other side: cheese on the pan, let it cook till crispy. Keep going with the rest of the burritos.
# Notes:
01 -
Throw in crumbled Doritos for extra crunch.
02 -
Feel free to add jalapeños or hot sauce for more heat.
03 -
Save time by pre-cooking the ground beef ahead of schedule.