Homemade Crunchwrap Supreme

Edit:  So I keep getting emails reminding me that I forgot the cheese sauce.  I didn't forget it, I simply used shredded cheese instead because it's what I had on hand.  I've edited the recipe though to include the nacho cheese sauce for those who prefer it.

So there are very few things that I love, like adore, when it comes to fast food places. In and Out Burgers are one even though I'll let you know that I'm kinda burned out on burgers right now and nothing seems appealing.



Then there's Taco Bell and while I do enjoy a good Chalupa the Crunchwraps are my downfall. Man oh man, I love those.

I just don't like having to leave my house when I feel like one, I also don't like spending the gas money, or waiting in the drive thru, or leaving the house to go get one....oh wait, I've said that already.

I always find that if I can replicate something I really enjoy, it not only saves me time and money but I can also see what is going in to it and I can make it lower fat or pile on the cheese if I so wish.

I was craving Crunchwraps the other day and hubby was at work and we only have the one vehicle, so going out was out of the question, so I sat here and thought about what all went into one of these and thought "it can't be that easy, I must be missing something?". Online I went and after a quick search I realized that I was right, there really is nothing special or out of this world to these...YAY!

So all that babbling just to show you how to make some crunchwraps at home. Ha!



Homemade Crunchwrap Supreme

Large Flour Tortillas burrito style
1 lb ground beef
1 packet taco seasoning
sour cream
shredded cheese or nacho cheese
tortilla chips (you could use use a corn tortilla)
tomatoes
lettuce

Brown ground beef in a skillet, add the packet of taco seasoning and stir until mixed well. Cook for another minute or so.

Microwave the tortillas for a few seconds just to warm them up, it will make the wrapping easier.

Take a tortilla, spread some sour cream in the center.



Top with ground beef (1 lb ground beef made 4 crunchwraps, but they were nice and stuffed, you could probably get another 1 or two out of it if you don't use too much meat).



Top with shredded cheese or a few scoops of nacho cheese.



Next add a layer of tortilla chips or at this point you would add a small corn tortilla like a tostada size.



Top with lettuce and tomato and then starting on the bottom, fold up the tortilla toward the center, continue all the way around until it is all folded over, it WON'T cover it completely.



Carefully lift it up and set it fold side down on a non stick pan. Press with a spatula and cook until nice and brown, flip it over and cook the other side. It won't take long at all.



Enjoy :)

For a lower fat version, you could substitute low fat tortillas, low fat sour cream, low fat cheese etc :)

La Bamba Mexican Casserole

Another great recipe from Debbi.

If you like Mexican flavors and casseroles, I think you'll enjoy this one.

La Bamba Mexican Casserole

Credit:  Debbi Does Dinner Healthy

2 4 oz. cans chopped green chilies, drained

Cooking spray
1 pound ground turkey breast
1 large onion, chopped
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can Rotel with chilies, undrained
2 cups frozen whole-kernel corn
1 (16-ounce) can refried beans
1 can black beans, drained and rinsed
1½ cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
½ cup chopped green onions
Preheat oven to 375°.


Spray 9 x 13 in pan with cooking spray. Spread green chilies over the bottom of the pan.

Heat a large pan coated with cooking spray, add ground turkey, onion, chili powder, cumin, salt, and garlic; sauté until cooked. Add diced tomatoes and refried beans; cook 5 minutes or until some of the liquid evaporates.


Spoon turkey mixture over chiles. Top with corn and black beans.

Sprinkle cheese over beans.

Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Turkey Chipotle Wraps

Another winner for us.  This yet another recipe from Debbi Does Dinner Healthy, I adapted her recipe a little here and there to suit us.  Thanks again Debbi.

Turkey Chipotle Wraps

Adapted from:  Debbi Does Dinner Healthy

2 lbs ground turkey, 93%
3 cups medium salsa
1 can refried beans
1 chipotle pepper with adobo sauce
Salt
Soyful Heart Tortillas - 8 grain and soy  (80 calories each)
Lettuce, sour cream and green onions

Brown ground turkey. Add salt as desired. Add salsa and refried beans. Stir and heat.

Chop chipotle pepper finely

and add to taco meat. I added a couple of teaspoons of the adobo sauce as well. Add as desired, taste for spicyness. Cook for 10 minutes for flavors to combine.

Place 1/3 cup of meat filling down the center of each tortilla, add 1 tablespoon sour cream, some lettuce and a some chopped green onions.

  Wrap and serve.

Total calories = 2270
8 cup = 284 calories per cup
1/3 cup taco meat = 95 calories

Taco Pasta

Simple, quick and filling.  Thumbs up from the family for this one, I do think that next time I will add a little bit of a water to the meat mixture just to make a bit more sauce.  Other than that, wouldn't change a thing :)

This is another great recipe from Lynn's Kitchen Adventures, go on over and take a look, I'm sure you will walk away with at least one if not more recipes to try. 

Taco Pasta

Credit:  Lynn's Kitchen Adventures

1 pound ground beef
1 package (1-1/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package (8 ounce) shell macaroni, cooked and drained
can (4 ounces) chopped green chilies
1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. Bake at 350° for 30 minutes or until heated through.

Tacoritos

You may be familiar with this dish or you may not.  Truth be told, I didn't know about these until I saw the recipe in the Taste of Home Cookbook.

After looking at the picture and reading through the recipe, I just knew that this would one be a hit in my house....and it was.

It is SO good, it's a cross between a taco and a burrito, it's creamy, it's filling, it's delicious.

Tacoritos

Credit:  Taste of Home Cookbook 2011

Ingredients

* 1/4 cup butter, cubed
* 1/4 cup all-purpose flour
* 4 cups water
* 3 tablespoons chili powder
* 1 teaspoon garlic salt
* 1 pound ground beef
* 1 pound bulk pork sausage
* 1/4 cup chopped onion
* 1 cup refried beans
* 8 flour tortillas (8 inches), warmed
* 3 cups (12 ounces) shredded Monterey Jack cheese
* Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Directions

* In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
* In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
* Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
* Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.

Crockpot Nachos

We are a nacho loving family.

They're so easy to make but too many times we succumb to the busy day excuse and pick the drive thru of Taco Bell.

Well, no more....I threw some ingredients together in the crockpot, went about my day and 2 hours later had these awesome nachos ready to eat.

My kids have deemed them "Better than Taco Bell" and that for me is music to my ears.

Go ahead and try them, then come back and let me know what you thought.

Crockpot Nachos

1 lb ground beef, cooked and drained
1 can refried beans
1 can red kidney beans, undrained
2 tablespoons tomato paste
1 pkg. taco seasoning
1/2 cup water
salt and pepper to taste
garlic powder
tortilla chips
Mexican 4 cheese salsa con queso
Topping of your choice (I used finely diced onions, sour cream and lettuce, we don't like tomatoes here at home lol)

My crockpot can be used on the stovetop to cook meat etc in, so I browned the ground beef, then drained out the grease. Placed it back on the crockpot base and added the refried beans, kidney beans, tomato paste, taco seasoning, water, salt and pepper and garlic powder.

Cook on high for 2-3 hours.

Warm up the salsa con queso, remember to pour it into a microwave safe container and not use the glass jar it comes in.

Serve the meat mixture over the tortillas, pour over the warm cheese and add the toppings.

Yum, Enjoy!

Flatbread Tacos w/ Ranch Cream Sauce

We love tacos but they do tend to get a little boring after a while, so when I was browsing my new Taste of Home Cookbook and saw this recipe, I just knew we had to give it a try.

It is delicious and the fact that it uses buttermilk biscuits for the shells is not only convenient but you will be amazed at just how good it tastes.

My kids gave it two thumbs up, hubby hasn't tried them yet, he will tonight and I'll let you know tomorrow what the verdict is. :)

FLATBREAD TACOS WITH RANCH CREAM SAUCE

Credit: Taste of Home

Ingredients

* 1 c sour cream
* 2 tsp ranch salad dressing mix
* 1 tsp lemon juice
* 1-1/2 lbs ground beef
* 1 can (15 oz) pinto beans,rinsed and drained
* 1 can (14-1/2 oz) diced tomatoes,undrained
* 1 envelope taco seasoning
* 1 Tbs hot pepper sauce
* 1 tube(16.3oz) large refrigerated biscuits
* Optional Toppings: sliced ripe olives,shredded lettuce,cheddar cheese


Directions

In small bowl,combine sour cream,dressing mix and lemon juice;chill till serving.

In large skillet cook beef over med. heat till no longer pink;drain. Add the beans,tomatoes,taco seasoning and pepper sauce;heat through.

Meanwhile,roll out each biscuit into a 6" circle.

In a small non-stick skillet over med. heat,cook each biscuit for 30-60 seconds on each sideor till golden brown;keep warm.

4. To serve,spread each flatbread with 2 Tbs ranch sour cream;top each with 2/3 c meat mixture. sprinkle with toppings,if desired

Chicken Tex Mex Bake!

I got this recipe from one of my Gooseberry Patch Cookbooks. I will say that the taste was pretty good, but there are a few things I would change next time.

For one, I will use chicken tenders instead of the canned chicken, I'm not a big fan of the canned taste. I also think that I will fry up the chicken tenders AND the onion before adding it to the rest of the ingredients.

CHICKEN TEX MEX BAKE

2 12-1/2 oz. cans chicken, drained and shredded
2 10 oz. cans mild red enchilada sauce
10-3/4 oz. can cream of chicken soup
4 oz. can diced green chiles
14 1/2 oz. can diced tomatoes
2 1/2 c. shredded Mexican blend cheese, divided
1 c. sour cream
1/2 c. onion, diced
1/2 t. pepper
10 flour tortillas, cut into 1-inch squares and divided
1/2 c. sliced black olives


Combine first 5 ingredients and half of the cheese;

mix well. Blend in sour cream, onion and pepper; set aside. Arrange half the tortillas over the bottom of a 13"x9" baking pan sprayed with non-stick vegetable spray. Spoon a layer of chicken mixture over tortillas.

Repeat layering, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives.

Cover lightly with aluminum foil; bake at 350 degrees for 40 minutes, or until hot and bubbly. Serves 8.

Mexican Potato Casserole!

OH MY WORD is all I have to say. I just had two big helpings, I'm full, more like about to burst actually but it was worth every bite.

This recipe got rave reviews from the family, even the kids had two helpings and that is saying a LOT because usually we have days that we can't even get them to eat a bite of their dinner.

I got this recipe from Mennonite Girls Can Cook. You should go by there and take a look at the amazing food they have.

Mexican Potato Casserole

4 medium potatoes, with peel
4 Tablespoons butter
1 envelope taco seasoning
1 pound lean ground beef
1/2 cup chopped onion
2 cups salsa
1 cup chopped peppers (red, green or yellow) *I omitted the peppers since my kids don't like them*
1 cup grated Monterey Jack cheese


Cut potatoes into bite-size pieces and place in greased casserole dish.
Melt butter...stir in taco seasoning.

Pour over the potatoes and stir to coat well.

Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
Stir...bake 10 minutes longer.

Brown and crumble beef; add onion and cook until soft...then drain.

Stir in salsa and chopped peppers.

Pour over potatoes.

Top with grated cheese.

Bake uncovered for 10 minutes.

Green Chili Chicken Casserole

As much as I love cooking there's days that I draw a complete blank and can't think of a single thing to cook, they're frustating times but I find that is usually when I'll throw a couple things together and then sit back and think "Oh I hope I remember what I did, cause I really like it".

Enter the wonderful world of photographing your food, because now it's easier than ever to remember just what you put in there.

So here is my version of a Green Chili Chicken Casserole. Kids loved it, Hubby loved it, I loved it...it is a happy home.



Ingredients:

1 can mild green enchilada sauce
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 1 pound)
Cooking spray
6 (6-inch) flour tortillas
2 cups (8 ounces) finely shredded sharp cheddar cheese


Preheat oven to 350º.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 tortillas over the soup mixture and top with 1/2 cup cheese.

Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.


It's an easy recipe but trust me when I say that it's really good, the tortillas stay nice and soft and it almost looks like chicken and dumplings but with the chilies. YUM!



Click on thumbnail to download the printable recipe card:




Green Chili Chicken Casserole