Recipe: Taco Bell Wrap

½kg ground beef
1 x garlic finger, grated
1 x teaspoon chili powder
½ x teaspoon ground paprika
½ x teaspoon ground cumin
Salt to taste
Black pepper to taste
8 x large flour tortillas
½ teaspoon cheese sauce
4 x tostada shells
1 x teaspoon sour cream
2 x cups shredded lettuce
1 x cup chopped tomatoes
1 x cup shredded cheddar
1 x tablespoon vegetable oil

In a large non-stick skillet over medium heat, combine ground beef, garlic, spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe skillet clean. Stack 4 large flour tortillas on top of each other. Place a hard tostada shell in the centre. Use a sharp knife, trace around edges of shell and cut 4 smaller flour tortilla rounds. Set aside.
Construct Crunch wraps: Add a scoop of ground beef to the centre of a large tortilla, leaving a generous border for folding. Drizzle cheese sauce over the mince, and then place a hard tostada shell on top. Spread sour cream over the hard tostada shell, then top with lettuce, tomato, and cheeses. Place the small cut-out tortilla circle on top and press slightly down with your hand. Now fold the edges of the large tortilla tightly toward the centre, creating pleats. Quickly flip-flop crunch wraps so pleats are on the bottom and they stay together. In the same skillet over medium heat, heat oil. Add the crunch wrap seam-side down and cook until tortilla is golden, 1 minute per side. Turn and cook other side until golden. Repeat.

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That Dude Bara Boy

That Dude Bara Boy

Videographer and visual effects editor, I’ do filming and editing for our online platforms namely people magazine YouTube channel, people magazine website and social media. I’m passionate about creating films, visual effects, good music, designs and illustrations, humble kind of guy and a team playa.