Taco Bell’s exact copycat! But it’s homemade and so much healthier! Now is the time to get your fix!
Guysssssss. I’m finally going home. Right now, I am literally on my way to Los Angeles after a journey that lasted 33 hours.
South Africa is a long journey, but it’s worth the trip. The culture. The markets. Bartering. Table Mountain from the top. The nursing mama rhino. The whole thing.
The experience was one of a kind.
But I am also excited to be returning home. Butters is missing. I miss Butters.
Not only that, but I also miss this crunch roll. It’s true; I did a copycat version, but the homemade version was epic. So epic, I ate 5. It’s homemade, so it’s ok.
Ingredients
- Divide two tablespoons of olive oil into equal parts.
- 1 pound of ground beef
- Taco seasoning, one package (1.2 ounces)
- Four 12-inch flour tortillas
- 1/2 cup nacho cheese
- Shells 4 stadia
- 1/2 cup sour cream
- 2 cups of shredded lettuce
- 1 Roma tomato, diced
- 1 cup Mexican blend cheese shredded
Instructions
- Heat one tablespoon of olive oil in a large pan over medium-high heat. Cook the ground beef until it has browned (about 3-5 minutes), crumbling it as you cook. Stir in taco seasoning. Drain excess fat and set aside.
- Heat tortillas as directed on the package.
- Heat nacho cheese as per the package instructions.
- Place the ground beef mixture into each tortilla, one at a time. Tostada shell and nacho cheese are then added. Top with cheese, lettuce, and tomato. Spread sour cream evenly over the tostada crust. Repeat with the remaining tortillas.
- Fold the edges over and up to the center. Fold the tortilla as tightly as you can as you continue to work around it.
- In a large skillet, heat the remaining one tablespoon of olive oil. Place the seam side down on the wrap and cook for about 2 minutes or until golden brown. Flip the wrap and cook on the other side for about 1-2 more minutes.
- Serve immediately