Taco Crunch Supreme Wrap

Ingredients

• For the taco meat
• 2 lbs ground beef
• Salt, to taste
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp cumin powder
• 1 tsp black pepper
• 2 tbsp tomato paste
• 1 white onion, diced
• 1 tbsp fresh garlic, minced
• 1 jalapeño, diced
• 2 tbsp oil
• For assembly
• 10 large flour tortillas
• 10 tostada corn tortillas (or 1 cup nacho chips)
• 10 mini flour tortillas
• 1 cup lettuce, sliced
• 1 cup tomato, diced
• 1 cup red onion, diced
• ½ cup sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• Oil, for cooking

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add diced onion and minced garlic; cook until translucent.
2. Add ground beef and cook, breaking it up, until browned. Stir in garlic powder, onion powder, smoked paprika, cumin, black pepper, jalapeño, tomato paste, and salt. Cook 8–10 minutes until well combined and fully cooked.
3. Place a large tortilla on a flat surface. Spoon taco meat in the center. Add a tostada (or chips), lettuce, tomato, red onion, sour cream, guacamole, salsa, and both cheeses.
4. Top with a mini tortilla. Fold the edges of the large tortilla toward the center to seal, creating pleats.
5. Heat oil in a skillet over medium heat. Place the wrap seam-side down and cook 3 minutes until golden. Flip and cook 3 minutes more. Repeat with remaining wraps.