Homemade Crunchwrap Supreme by Iramsfoodstory

Ingredients

• 2 lb ground beef
• 2 tbsp oil
• 1 white onion, diced
• 1 tbsp minced garlic
• 1 jalapeño, diced
• 2 tbsp tomato paste
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp cumin powder
• 1 tsp black pepper
• 10 large flour tortillas
• 10 tostadas
• 10 mini flour tortillas
• 1 cup lettuce, shredded
• 1 cup tomato, diced
• 1 cup red onion, diced
• 0.5 cup sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded

Instructions

1. Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until translucent.
2. Add ground beef to the skillet and cook until browned, breaking it up with a spoon.
3. Stir in garlic powder, onion powder, smoked paprika, cumin, black pepper, jalapeño, and tomato paste. Cook for 8-10 minutes until flavors combine.
4. Lay out a large tortilla and spoon the meat mixture into the center.
5. Layer the tostada, lettuce, tomato, red onion, sour cream, guacamole, salsa, and cheeses on top of the meat.
6. Place a mini tortilla on top of the filling, then fold the edges of the large tortilla toward the center in a pleated pattern
7. Invert the Crunchwrap so the pleats are facing down in the pan.
8. Heat a skillet over medium heat with a little oil. Cook for 3 minutes per side until golden brown and crispy.