This is a play on one of my personal favorite order off the Taco Bell menu, the Crunchwrap SupremeⓇ. It has the stuffed feeling of a burrito with the crunch of a hard shell taco, except this time with venison! Or whatever ground game meat you have in the freezer. Bring late night college T-bell runs to your kitchen with this recipe and tag us in the pictures!
1 lb ground meat (we used venison)
1 package taco seasoning
1 small head of romaine lettuce
1 bag shredded cheese
1-3 tomatoes (we used Roma)
1 Package Large soft tortillas
1 small corn tortilla per crunch-wrap (these will become your tostadas)
½ Cup Nacho Cheese (We used Creamy Queso Sauce) or you can melt your own
½ cup Sour cream
Add your venison to a pan and brown over medium high heat. Stir in your Taco seasoning and cook until all meat is brown, about 3-5 minutes.
While your meat is cooking, heat up your tortillas as per the package instructions. We crisped up our corn tortillas directly over the heat on the stove (thus becoming a tostada), the broiler in the oven is an option too.
Add a scoop of venison to the center of your large tortilla and start adding your ingredients. We added nacho cheese, diced tomatoes, chopped lettuce, a dollop of sour cream, then your crispy corn tostada on top.
4. Before folding in your edges add your shredded cheese, as much as your heart desires. This will act as the “glue” and keep your crunch-wrap from coming undone. Next fold in the edges of the large tortilla, up and over the tostada
5. Finally add your crunch-wrap, fold-side-down, into a skillet over medium heat. Cook until golden colored (about 2-3 minutes) then flip. It is important to not get your skilled too hot here as you want the cheese to melt and hold the folds together, not burn.
6. Serve and enjoy!
Crunchwrap Supreme Ⓡ is a registered trademark of Taco Bell