Knitapeace: Yum! I generally drain the beef before seasoning so I don’t throw away all that yummy spicy goodness though.
speculates: I make these pretty frequently and I have some things that I do differently that are good alternatives:
* Instead of cutting a circle in the tortilla, cut it into quarters. That way you can use one tortilla shell for four crunchwraps. The quarter is still plenty big enough.
* If you can’t buy tostadas where you live (like me) round tortilla chips work just as well. I layer 5-6 instead of using a tostada and it’s just as good.
* Instead of oiling the pan, just use the same pan you used to cook the beef. It makes the outside tasty.
* I put guacamole and corn salsa in mine and it’s really good.
mchessher: I’ve made these and they are the BEST! Then I started making breakfast ones with egg, bacon, hot sauce, cheese. I wanted to start a Crunchwrap food truck!!
bucherman7: Former Taco Bell employee here, if you want to make an exact copy, here’s the recipe:
1 large tortilla (~15”)
Place ground beef and nacho cheese in the middle
Top with small tostada (~5-6”)
Sour cream, lettuce, tomato
Fold tortilla around all ingredients
Smash in a panini press until toasted
BubblyTummy: Rather than cut a small tortilla out of a larger one, I would buy taco sized flour tortillas. They sell flour tortillas that are the same size as the corn ones.
One less step and you don’t waste a ring of tort!
Edit/update: just went to the store and they sell GIANT tortillas that look big enough to cover the whole thing so you don’t need a second, smaller tortilla. USA!
allurmemesrbelong2me: Y’all. Can you even imagine all the taco bell menu items with like fresh ingredients and shit? That shit would be amazing.
I feel like there’s a business opportunity here but I’m currently way too high to figure out the logistics
TheRealC4Gaming: Dude the Crunchwrap is the best thing in the menu so imma make this later
I2ed3ye: What do you do with the rest of the second tortilla?
shortcircuit15: Looking for that chalupa copycat over here 👀
PitchforkAssistant: Well, I know what I’m eating tonight.
snoopwire: I like it a lot better without the oil in the pan when you toast the tortilla, personally.
TheRealC4Gaming: God that looks easy as hell to make too!
jmarFTL: We’ve made these a couple times. They come out pretty great and they’re quick and easy to make.
One thing – tostada shells are not always as easy to find as regular taco shells. You can make a ghetto version of the tostada shell by just taking any crunchy taco shell and snapping it in half, removing the curved lip part, and then putting the two halves together in the middle. It still works just as well.
SemiliterateShithead: YO WHY DID THEY WASTE ALL THAT TORTILLA
JUST GET FUCKIGN SMALLER ONES
THIS IS HOW YOU CAN TELL PEOPLE THAT DONT COOK FOR THEM SELVES OR SHOP FOR THEM SELVES
1234nsfwacct: I get that you guys are just promoting your channel and shit, but there isn’t even a single recipe or instruction anywhere in the topic, and I’m not going to sub to your facebook or whatever else you’re creating content on. And this is frequently a thing when delish’s gifs are posted here – almost everyone else *does* post a recipe when they make something, except delish.
It should be a requirement to post the recipe/instructions. I’m not American, there are no tacos where I live, but I’d still like to be able to make this decently without murdering the recipe. What’s the temp to cook? What’s the ingredients and the amounts, in whatever measurement you want to use, of all the stuff someone would need to cook this?
I don’t know, I thought this sub’s purpose was inspiration, and to get people to start cooking (new) things, not like-factories for a select few “social media content creators”. I dunno about the rest of you, but generally when I cook a dish I don’t know, I *need* a recipe. I’m not a professional cook or anything, just a regular person trying to discover new food to prepare.
33llikgnik: Shit yes
Yjan: Made one of these with flank steak and it was pretty bomb (even though I’m a terrible cook).
shanevanboening: I cant get past the hot wilting lettuce. I would still eat it though.
DRF19: I make a variation on this where you put the tostada *on top/last* and then fold, thus eliminating the need for that extra tortilla round (unless you can get really big tortillas that fold completely over themselves).
Sidebar: lettuce inside anything that is hot/warm is freaking gross. When a stray piece goes flying in the prep line and ends up in my quesadilla from TB it’s such an unpleasant surprise.
D3Construct: Going to have to figure out some substitutes (mainly for the cheeses) but in concept it looks great.
superlongusername: Use a 12 inch tortilla from a Mexican market for the base and u won’t need an extra one on top. Most tostada are six inches so it works perfectly. That’s how they make it at Taco Bell.
Source: Im working at Taco Bell right now.
bluelobstah: If I ever went to the chair, I’d want my last meal to be Taco Bell.
Sentient_officeplant: I missed where they added in the disappointment and self loathing. It’s not a crunchwrap without it.
DOGE_in_the_dungeon: My coworkers and I will rotate making lunches for each other ever Wednesday. There’re four of us in on it. (One of them always forgets so we have to wait a week but whatever. Fuck you Cody.) I saw this gif a few months ago, looked up the recipe, made them, and they fucking loved em. 10/10 recommend.
Ellykins: This will probably get buried, but if you want super fine meat like Taco Bell has, cook it in a sauce pan, and stir frequently. Drain meat, then season. Add water if the seasonings aren’t mixing well.
msabercr: way to much meat in there to be a crunchwrap.
