Wednesday, April 23, 2014

Crunchy Tostada Wrap

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I love Mexican foods, tacos, nachos, burritos, rice I could go on and on. I also love Taco Bell, I could eat there all the time. I know some people don't like them or they are not the healthiest but honestly my family are not ones to worry about what we are putting into our bodies. As long as it tastes good and we enjoy it then I don't worry about it. Well the idea of the Crunch Wrap came from Taco Bell. It's their version of a Tostada. A soft tortilla wrapped  around a hard shell with beans, cheese, meat, lettuce, tomato, and sour cream. Like any other item I order and like, I made it at home guessing with ingredients and whoa they came out great! It has already made the top of list of items to be made again and soon. Now for us only 1 crunch wrap each was enough to completely stuff us full, but you could always make up a batch of Spanish, dirty or white rice as a side. The following recipe is for 4 servings. You will need some sort of grill press to make this wrap turn out as you need to lightly toast it.

1 pound of ground beef
1 can of refried beans
1 jar of nacho cheese
taco seasoning
sour cream
1 pack of burrito size tortillas
1 box of tostada shells


In a pan cook ground beef until brown and drain; add in your taco seasoning and water as directed on package. Heat up refried beans either on stove on low heat or by microwave for 3 minutes. Melt your jar of nacho cheese. I found it easier to spoon it out into a container and then cook it in microwave for about 2 minutes stir and heat again as needed until it was all smooth and easily poured. Take out your tostada shells and place them in the oven as directed on package, normally on 350-375 degrees for 3-4 minutes. By now everything should be hot and ready to start building the wrap. On a burrito size tortilla spoon out refried beans to cover the inner half of your tortilla. Add meat and cheese on top of beans. Now top it with a tostada shell, lettuce, tomato and sour cream if desired. Taking each side of the burrito tortilla fold inward, until all sides are met in the middle and making a circle out of the shell. We did have to improvise a bit to have all of it covered. We just took another tortilla shell and tore it in half and half again just to fill in for that small spot that didn't cover fully. Carefully flip it over and place on grill and close lid. Only cooking for a couple minutes or until the tortilla is lightly brown. Serve with rice or salsa and sour cream.