Skip the drive thru Fan-O’s and head straight to the kitchen to whip up your own Dan-O-Myte homemade Crunchwrap Supreme! Not only is this recipe easy to follow along with, but this is what we call a pantry recipe. We use a lot of stuff that’s commonly found in most people’s pantries to whip it together. This recipe makes you about 8 Crunchwrap Supremes, now that’s good value.
Folding your Homemade Crunchwrap Supreme
The hardest part for me when making a Crunchwrap is folding it. In theory, it’s simple but there’s some nuance to it. Start by laying your large tortilla and filling it up with the innards, then take and fold the top down to the center. Now take the top right corner, and fold into the center. Work your way around the edges, folding into the center until you’ve made all the way around the edges. Take the folded Crunchwrap and lay seam down into a hot pan and sear it to secure it. Congratulations, you’ve made the perfect homemade Crunchwrap Supreme!
Ingredients
- 2 lbs. ground beef
- 2 can black beans (drain 1)
- 2 tbs. minced garlic
- ½ large diced onion
- 3 diced jalapenos
- 1 can Ro-Tel
- 1 can chipotle sauce (small)
- Dan-O’s Seasoning - Tac-O, Spicy, or Chipotle
- Beef stock (or water)
- Paprika
- Queso
- Large tortillas (as big as you can find)
- Slightly smaller tortillas (optional)
- Tostada shells
- Taco Bell sauce and toppings of your choice (tomato, lettuce, and sour cream)
Preparation Instructions
- Dice your half onion and jalapenos, and mince your garlic. Set off to side.
- Chop your lettuce and tomatoes to desired consistency and set sour cream and toppings to the side.
- Add garlic, onions, and jalapenos to hot pan with olive oil. Sauté for 3-4 minutes.
- Mix in beef, and break into chunks as it's cooking. Mix in about a cup of beef stock while the beef cooks.
- Once the meat is brown, strain out the excess grease from beef and veggie mixture and return to pan. Mix in the chipotle sauce, Ro-Tel, about ¼ cup of your choice of Dan-O’s Seasoning, and ⅛ cup paprika.
- Add more beef stock to the beef filling, and mix together. Let simmer for 10-15 minutes on low.
- Make your black beans in a microwave safe dish, and set off to the side. Preheat oven to 350° F.
- Add tostadas to oven and bake for 3-4 minutes at 350 degrees.
- Build your Crunchwrap by laying out a large (12 inch or larger) tortilla. Start by putting your toppings, such as lettuce, sour cream, and tomato in the center in a circle.
- Place a tostada on top of your toppings, and then add queso, beans, and then beef over the top-facing side of the tostada.
- Start folding your Crunchwrap closed corner by corner. “Glue” the corners shut by brushing on hot water if needed. If your tortilla isn’t large enough, add a smaller tortilla over the beef filling before folding the corners so none falls out (pro move).
- After you fold the corners, add Crunchwraps to well-oiled pan at medium heat face down for 1-2 minutes. After it is sealed shut, flip and toast on other side.
- Serve with Taco Bell sauce and sour cream. Enjoy!
My neighbor introduced me to Dan-O’s seasons after watching on YouTube and I have to say they are the best by far! The cheesy Dan o s is great in tuna Tetrazzini and hundreds of other great recipes. Love these.