We Have Taco Bell at Home

Servings: 4 Crunch Wraps

Time: ~40 minutes

INGREDIENTS

• 1 lb. 93/7 Lean Ground Beef

• 3 T McCormick Taco Seasoning

• 1/2 T Molasses

• 1/2 cup Water

• 4 Mission Burrito Tortilla

• 8 Street Taco-Sized Corn Tortilla

• 2 cup Iceberg Lettuce, Shredded

• 1 cup Salsa

• 2 T Hot Sauce (optional)

• 3 oz Shredded Cheese (I used Monterey Jack because I like how it melts)

INSTRUCTIONS

1. Preheat an air fryer to 375 F

2. In a medium stainless steel pan, add ground beef and break down with a spatula. Stir in taco seasoning, molasses, and 1/2 cup of water and cook until the beef is cooked through and a light “sauce” begins to form.

3. While the beef is cooking, air fry 4 of the street taco corn tortillas for 5 minutes, 3 minutes on one side, flip, and 2 minutes on the other.

4. Preheat a cast-iron skillet over medium heat.

5. Begin to build your CrunchWrap:

   1. Lay down a burrito tortilla, add 4 oz of taco meet.

   2. Lay down an air-fried corn tortilla

   3. Add 1/2 cup ice berg lettuce, 1/4 cup salsa, 1/2 T of hot sauce and 3/4 oz of cheese.

   4. Place an uncooked corn tortilla on top.

   5. Begin to fold the burrito tortilla around the corn tortilla, making slight turns as you continue to fold in a circle (it’s like making pleats in the tortilla) - see the picture.

6. Place the CrunchWrap, folded side down on the cast-iron. Cook for 2-3 minutes on each side.

MACRONUTRIENTS/ CRUNCHWRAP

Mine v. TacoBell

550 calories v. 540 calories

55.6 C v. 72 C

18.9 F v. 21 F

36.2 P v. 16 P

Homemade CrunchWrap

How to fold the tortillas on the bottom