Sarah Hyland's: Taco Bell Wrap | People Magazine

Sarah Hyland’s: Taco Bell Wrap

By Angela Bekiaris


½Kg of ground beef
1 Garlic finger, grated
1 Teaspoon of chilli powder
½ Teaspoons of ground paprika
½ Teaspoon of ground cumin
Salt to taste
Black pepper to taste
8 Large flour tortillas
½ Teaspoon of cheese sauce
4 Tostada shells
1 Teaspoon of sour cream
2 Cups of shredded lettuce
1 Cup chopped tomatoes
1 Cup of shredded cheddar
1 Tablespoon of vegetable oil

In a large non-stick skillet, over medium heat, combine the ground beef, garlic and spices, and season with salt and pepper. Cook, using a wooden spoon to break up the meat until it’s no longer pink (about six minutes). Drain the fat and wipe the skillet clean. Stack four large flour tortillas on top of each other and place a hard tostada shell in the centre. Using a sharp knife, trace around edges of the shell and cut four smaller flour tortilla rounds. 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 the 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 the tortilla is golden, one minute per side. Turn and cook other side until golden. Repeat.



Hi, my name is Yvonne Albers I am the Production managerof People Magazine, my interests lie in Art, photography, horse riding and learning new skills. Digital being one of the new skills I am acquiring at present and learning fast to keep up with the race of quick turn arounds of sending the magazine to print and making it live on the web for our readers.

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