Ingredients:

  • 1 pound (450 g) ground beef
  • 1 tablespoon (15 mL) taco seasoning
  • 1/2 cup (120 mL) water
  • 4 large flour tortillas (10-inch / 25 cm)
  • 1 cup (100 g) cheddar cheese, shredded
  • 1/2 cup (75 g) lettuce, shredded
  • 1/2 cup (75 g) diced tomatoes
  • 1/4 cup (60 g) sour cream
  • 1/2 cup (60 g) tortilla chips, crushed
  • 1 tablespoon (15 mL) olive oil or cooking spray (for the pan)

Instructions:

  1. Heat the skillet over medium heat and add the ground beef.
  2. Cook until browned (about 5-7 minutes), breaking it apart with a spatula.
  3. Drain excess fat, if necessary.
  4. Stir in taco seasoning and water; simmer for 2-3 minutes until thickened.
  5. Lay one tortilla on a clean surface.
  6. Spread a spoonful of sour cream in the center.
  7. Layer 1/4 of the beef mixture, cheese, lettuce, tomatoes, and crushed tortilla chips.
  8. Fold the edges of the tortilla inward, creating pleats until fully wrapped.
  9. Heat olive oil in the skillet over medium heat.
  10. Place the wrapped crunchwrap in the skillet, seam-side down.
  11. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes until golden brown and crispy.
  12. Remove from skillet, slice in half, and serve warm.