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Rated 5.0 stars by 2 users
4
20 minutes
20 minutes
Blackstone Chili Herb Sauce, to taste, or Blackstone Street Taco Seasoning, to taste
4 Mission burrito-size flour tortillas
4 small Mission street taco tortillas
1 cup queso
4 crispy tostada shells
1 cup sour cream
1 cup guacamole
1 cup shredded Mexican cheese blend
2 cups shredded lettuce
1 cup pico de gallo
Add the ground beef to the griddle and cook, breaking it into small crumbles with a spatula or griddle scraper. Cook until browned and no longer pink.
Season the beef with Blackstone Chili Herb Sauce or Blackstone Street Taco Seasoning to taste. Mix well, then remove from the griddle and let cool slightly.
Place a burrito-size tortilla on a flat surface. Spread a layer of warm queso in the center, leaving several inches around the edges for folding.
Top the queso with seasoned beef, then place a crispy tostada shell on top.
Spread sour cream over the tostada, then layer with guacamole, shredded Mexican cheese, lettuce, and pico de gallo.
Place a small Mission tortilla over the fillings. Starting at one edge of the large tortilla, fold the edges toward the center, creating pleats as you work your way around until the filling is completely enclosed.
Carefully place the Crunchwrap seam-side down on the hot griddle. Cook for 3–4 minutes, or until golden brown and sealed.
Flip and cook the other side until golden and crispy and the cheese is melted.
Slice each Crunchwrap in half and serve immediately with salsa, queso, guacamole, or sour cream for dipping.
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