Taco Bell Crunchwrap

Seasoned Beef Mixture:
1 1/2 tablespoons masa harina
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon beef bouillon powder
1 1/3 pounds lean ground beef chuck
Crunch Wrap Ingredients:
6 large tortillas
6 corn tostada shells or broken taco shells
1/2 cup sour cream
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes
Taco Bell Sauce if desired

Beef directions:

Mix together all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well.

Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain off the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.

To assemble crunchwraps

Take a large skillet over low-medium heat. Place tortilla on the skillet and heat for about 30 seconds to make the tortilla pliable. Build crunchwrap by adding beef and spreading it out evenly in the center of the tortilla, add the corn shell(s), add sour cream, lettuce, cheddar cheese, diced tomatoes and sauce (if desired). Fold tortilla fold the edges of the flour tortilla up over the center mixture. Continue to fold until it is completely wrapped and in the shape of a hexagon, if you can’t get a hexagon during the first few efforts do not worry, as long as the insides are completely enclosed it will still taste the same. Brown for about 60 seconds on each side or until the tortilla begins to brown.