The moment I saw these homemade Crunchwrap Supremes on Pinterest, I knew right away I wanted to make them for the Super Bowl. Last year's Super Bowl cake was great, and while it would have been nice to make a better one, seeing as how I've gained a bit more experience in cake decorating, I knew that it would just end up sitting around the house for days, and then eventually, soaked in water and thrown outside to the birds. Don't get me wrong, my family loves cake, but they had way too much of it in the past month, so I needed to make something different. And seeing as how Mexican food is very popular during the Super Bowl (for some reason?), these Crunchwraps were perfect; they fit right in.
My parents didn't raise us on fast food at all; never drove us through a single drive-thru, never even sat down with us at a single restaurant. It wasn't until we started driving that we took matters into our own hands--hitting up fast food joints like it was nobody's business. Especially during our college years. It wasn't long before Taco Bell became a favorite amongst us, more specifically, their Crunchwrap Supreme. We never ordered anything else. We still don't order anything else. It's the best thing on the menu, why would we? We already know that nothing will ever compare to its awesomeness. Nothing at all....except maybe one thing. The only thing that I'll actually admit would be better than a Taco Bell Crunchwrap Supreme is a .....Halal Taco Bell Crunchwrap Supreme!
Which is why these homemade Crunchwrap Supremes are awesome. They're made out of 100% halal beef and we can finally rave about how awesome Crunchwrap Supremes are to my parents without feeling guilty about the non-zabiha beef. Woooo. Okay, so let's get down to the nitty gritty.
Aside from the flour tortillas, corn tortillas, taco seasoning, sour cream, and nacho cheese, you'll probably have most of the ingredients at home. Wait no, that only leaves lettuce and tomatoes. Okay, so you're probably going to have to go to your local supermarket to get most of your ingredients. Unless you're Mexican. (That's not racist, right?). Try to get the biggest flour tortillas you can find, or be like me, and buy the ones that are on sale. The reason for buying really big tortillas is because when you're wrapping your Crunchwrap, the bigger the tortilla, the more completely covered your filling will be. I bought Large Burrito Style Tortillas, and they weren't big enough to cover the filling. To compensate for this, I just cut out a small circle from another flour tortilla and placed it on top of the exposed area, and then re-wrapped the Crunchwrap.
Aside from the flour tortillas, corn tortillas, taco seasoning, sour cream, and nacho cheese, you'll probably have most of the ingredients at home. Wait no, that only leaves lettuce and tomatoes. Okay, so you're probably going to have to go to your local supermarket to get most of your ingredients. Unless you're Mexican. (That's not racist, right?). Try to get the biggest flour tortillas you can find, or be like me, and buy the ones that are on sale. The reason for buying really big tortillas is because when you're wrapping your Crunchwrap, the bigger the tortilla, the more completely covered your filling will be. I bought Large Burrito Style Tortillas, and they weren't big enough to cover the filling. To compensate for this, I just cut out a small circle from another flour tortilla and placed it on top of the exposed area, and then re-wrapped the Crunchwrap.
Once you get your hands on some big flour tortillas, look for corn tortillas. Corn tortillas are used to make tostadas, which is what Taco Bell uses for their Crunchwraps. A tostada is basically what a corn tortilla becomes when you bake it until it is super crunchy (where crunchwrap get it's name). If you can't find corn tortillas, you can simply buy tortilla chips, which by the way are made from corn tortillas. So yeah, taco seasoning and sour cream are pretty straightforward. Okay, Nacho cheese--this part is very important, so listen up.
When I popped open the can, it smelled funky. Point blank. I did a taste test, and it was pretty decent; had a nice spicy kick to it, so I gave it the benefit of the doubt and went ahead and spread some on top of the beef. Topped it with my crunchy tostada, spread some sour cream, threw on some lettuce and tomatoes, folded, cooked, took a whole bunch of pictures, and finally sat down to dig in to my mouthwatering creation. So there I was, basking in Crunchwrap utopia, when suddenly I got this weird, difficult to explain, sour taste in my mouth. Of course, it would end up being the Nacho cheese. This is why I have trust issues.
It could just be me though. Like I said, I'm not familiar with Nacho cheese. Maybe that's just how Nacho cheese tastes and I never really noticed. Either way, for the ultimate homemade Crunchwrap Supreme experience, make sure you buy quality Nacho cheese.
And make sure you brag to all of your friends who just wasted gas to go wait forever behind some really hungry guy at the drive thru, that in 10 minutes, you just whipped up your own Crunchwrap Supreme in the comfort of your own home, made out of more than 88 percent beef, and no secret, cancerous "signature recipe".
And make sure you brag to all of your friends who just wasted gas to go wait forever behind some really hungry guy at the drive thru, that in 10 minutes, you just whipped up your own Crunchwrap Supreme in the comfort of your own home, made out of more than 88 percent beef, and no secret, cancerous "signature recipe".
Homemade Crunchwrap Supreme
Yield: 6 Crunchwrap Supremes
Ingredients:
6 large flour tortillas6 small corn tortillas (or tortilla chips)1 pound ground beef1 package taco seasoningsour creamnacho cheese (or shredded Mexican blend cheese)shredded lettucediced tomatoes
Directions:
Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy :D
Adapted from Full Bellies Make Happy Kids
Wow this looks good...I can't wait to try it out!
ReplyDeleteThat looks amazing. I'll have to give this a try. :)
ReplyDeleteYes, please! MashaAllah, what an excellent dish--inspired by fast food, no less! I like that this blog is really branching out. I can't wait to see where your talents take us next!
ReplyDeleteI just stumbled upon your blog when googling for a recipe for these...anyhow, when I order them from Taco Bell, I get beans instead of beef. They're AMAZING that way. You should give it a try next time.
ReplyDeleteHmmm, I don't really like beans, but I'll take your word for it :)
ReplyDeleteI actually get chicken vs beef and omggg it is amazing! How do you fold it up to cook it - is my question!!!
DeleteWould you be able to use to a tostadas shell instead of cooking the corn tortilla?
ReplyDeleteYes, you can! That's what they use at Taco Bell but I couldn't find any at the store so I just bought corn tortillas and cooked them because that's basically what tostadas are :)
ReplyDeleteI tried making homemade crunchwraps a couple of weeks ago, and they were pretty good, but my corn tortilla (i used tostadas) ended up not being crunchy. Was yours still crunchy when you ate it? How did you get it to be that way?
ReplyDeleteI tried making homemade crunchwraps a couple of weeks ago, and they were pretty good, but my corn tortilla (i used tostadas) ended up not being crunchy. Was yours still crunchy when you ate it? How did you get it to be that way?
ReplyDeleteYes, mine was still crunchy when I ate it. I do believe that they get somewhat soft after a while though, because of the toppings? Perhaps try using corn tortillas and bake them in the oven and see if that works for you.
ReplyDeleteso i am still on the nacho cheese comment.. what would be the best kind to use? have you discovered any great ones yet, preferably one I can buy at a local supermarket (:
ReplyDeleteI haven't personally discovered any good nacho cheese, mainly because I haven't looked. However, you could probably use "salsa con queso" or some kind of queso dip and it's basically the same. You'll find them in the chips aisle. Hope that helps :)
ReplyDeleteThis RULES.
ReplyDeleteYes, that nacho cheese has a nasty aftertaste, most likely because it is loaded with strange and artificial flavors that really don't qualify as cheese at all. I would probably go with melted Velveeta (another "fake" cheese product, but at least it tastes good) or just use shredded Mexican blend cheese.
ReplyDeleteLauren
I would use cheese whiz. It melts awesome and works well with beef.
ReplyDeleteYes, it is a little racist to assume only Mexicans would have these ingredients.
ReplyDeleteI used Tostito's cheese sauce/dip (tasted excellent) and corn tortillas that crisped up in ~4 min in the oven, these were awesome!!! Just as good as Taco Bell if not better, thank you sooo much for this!!! Can't wait to make it again!
ReplyDeleteI know this may sound crazy but just try it before you judge ... use Ragu Double Chedder sauce for the nacho sauce!! Its right with their speghetti sauces if your store carries the product. It's a-m-a-z-i-n-g for nachos :) Tastes just like you would get at a ball park! Hope this helps!
ReplyDeleteThanks for your suggestions everyone! I'll be keeping them all in mind :)
ReplyDeleteFrito makes a Jalapeno cheese dip that works great for things like this. It comes in a can is usually sold right there by the chips.
DeleteI also really like the Crunchwrap Supreme!!! One of my faves! So when we have taco night at my house I like to try to recreate the awesomeness of it. I use half a hard taco shell and fold a soft taco shell around it. You hold it like a taco, but you get pretty much the same effect. Anyway, I am really trying to tell you about a cheese that I use - Frito Lay Jalapeno Cheddar Cheese Dip. It is in the chips aisle and is displayed like the salsa con quesos are displayed. It is a smooth cheese with no chunks that has a spicy kick to it. I like to heat mine up before using it. :)
ReplyDeleteJust found your blog and before I start perusing (and pinning) your older recipes, I just wanted to say this looks amazing and is WAY healthier than the fast food nastiness! Also, being from Texas, I can tell you "nacho cheese" is an invented American word that is basically meaningless. Nachos were made up in Texas somewhere as a bar snack, but the original nachos were pretty far from the liquid cheese. Instead of Velveeta (which is heavy on chemicals and low on anything else) try cheddar. Melts just as well, tastes better, and is real food.
ReplyDeleteI would definitely use a tostada instead of corn tortilla. Double Decker tacos are a lot of fun to make, too. I'll definitely be trying this. I've seen a few Taco Bell Copycat recipes for their meat - might want to try looking those up. I laughed at the Mexican comment... I'm half Polish and I have all those things on hand, plus quite a bit. But maybe that's because I'm Californian ;) Following you on Facebook now, by the way!
ReplyDeleteI would definitely use a tostada instead of corn tortilla. Double Decker tacos are a lot of fun to make, too. I'll definitely be trying this. I've seen a few Taco Bell Copycat recipes for their meat - might want to try looking those up. I laughed at the Mexican comment... I'm half Polish and I have all those things on hand, plus quite a bit. But maybe that's because I'm Californian ;) Following you on Facebook now, by the way!
ReplyDeleteOh, salsa con queso IS nacho cheese. And I've seen Taco Bell brand nacho cheese out before. It is an American thing, not a Mexican thing, but look down your grocer's "Ethnic" aisle for the cans of cheese there. I also sometimes buy that stuff in giant drums at Costco, too.
ReplyDeleteSalsa con queso isn't nacho cheese. Nacho cheese is literally only cheese salsa con queso is literally "salsa with cheese".
DeleteThanks for sharing this recipe! It looks delicious! I can't wait to try it out! I have the same problem when I try to find nacho cheese... I hate onions and peppers, so the queso with the chilis in it doesn't work for me. But the other plain nacho cheese is just gross! Maybe I will try it with velveeta, or just regular cheese! The pictures that you took are great though!
ReplyDeleteBy the dates on past comments I'm a little late to comment, BUT I am a nacho cheese fanatic and I gotta tell you that there is a brand named "Que Bueno" that most (but not all) Costcos carry that is Ah-mazing. It has a spicy kick to it--with no funky smell! I'm telling you, you will not go wrong with this! Our Costco stopped carrying it :( Luckily I found out a couple of weeks beforehand and stocked up!
ReplyDeleteWe just made them tonight and we used just the round corn chips and you would never know the difference. Yummy
ReplyDeletesorry, im a bit confused on the directions..am i suppose to cook the ground beef with the taco seasoning? and also how many portions does this make? am i suppose to wrap all 6 flour tortillas into one?
ReplyDeleteYes, you're supposed to cook the ground beef with the taco seasoning. And this makes 6 Crunchwrap Supremes--each flour tortilla gets one corn tortilla, some of the seasoned beef, some cheese, some lettuce, some sour cream, and some tomatoes. Hope this clears everything up for you :)
ReplyDeleteI use my george forman grill and it works better than the frying pan.
ReplyDeleteSalams
ReplyDeleteThese look really tasty and mouth watering, Jazakallah for sharing the recipe.
I think the nacho cheese dip by Frito Lay would be pretty close to the taste of Taco B. It's the one that's usually by the Fritos in the little cans with the pull tab tops.
ReplyDeleteP.S. Frito Lay and Taco B are owned by the same company...hehe.
ReplyDeleteokay i tried this today. it was really tasty but a few tips... make sure you have the largest flour tortillas you can find because mine left a hole in the middle about an inch in diameter. also i had trouble keeping the crunchy corn tortillas crunchy... i had to wait a few minutes for it to cool before cutting it and i think that's why it got soggy.. or maybe because my meat wasn't drained enough. i'm not sure. anyway, these are really yummy and i will make them again! would like to post a picture but i'm not sure how!
ReplyDeleteYou can buy "Nacho Cheese" shredded cheese blends at my store with the rest of the fresh cheeses--it's amazing. I'll bet it's available in a lot of places; I just use the Roundy's store brand "Nacho" shredded cheese.
ReplyDeleteWe had these tonight for dinner, and they were great! I added guacamole on top of the sour cream. My husband and son loved them. Thanks for the recipe!
ReplyDeleteI have also made these on the George Foreman grill. It works great- no flipping.
ReplyDeleteExcellent recipe! Tasted awesome! Instead of nacho cheese or schredded cheese i used campbells fiesta nacho cheese condensed soup. I added about a 1/4 of a can of milk to it and heated it up! Perfect!
ReplyDeleteWhenever I order these at Taco Bell, I always have them add the refried beans to the meat layer. (How can you go wrong with beans AND beef??) So, I will probably do that when making them at home also. I think a good queso would taste fine in place of nacho cheese. I don't do sour cream. I can't wait to try and make these for my family. :) Thank you!
ReplyDeleteLooks like an amazing recipe, but your comment about only Mexicans having those ingredients turned me off your whole blog. Very racist indeed.
ReplyDeleteOh please, grow up! Everyone wants to throw the racists card!
DeleteThat's because it WAS very racist! And to ignore being called out is racist too. You, anon, should grow up and check your white privilege.
DeleteLol @ the people on here. Yeah it may be racist but it wasn't mean! It wasn't hateful and it was rather true. My ex is mexican and his Aunts, Mom, and Grandma ALL had most of these ingredients (and more "mexican" ingredients) on hand at all times! Maybe you guys should be more worried about the real racists out there? You know, the hateful ones that are actually racist by the real definition?
DeleteI made this the other night... It was so good! I definitely put too many ingredients in the first one and struggled to put it together to cook. The others came out well. I need to cut a circle out of a second tortilla to fill in the gap.
ReplyDeleteI would definitely recommend this recipe!
Just made these - SO EXCELLENT! Ours were a healthier version - low carb tortillas, lean meat, fat free sour cream and reduced fat cheese and it was STILL delicious. My boyfriend asked if he thought they were freezable, so you could just pull one out of the freezer and heat/grill it. Any thoughts?
ReplyDeleteRosemary, I honestly have no idea if they're freezable. But I suppose you could always test it out and see what happens :)
ReplyDeleteI made these tonight! Very good! We used black beans instead of meat. I was thinking you could just get nacho cheese from Taco Bell? I used shredded cheese.
ReplyDeleteFYI- In the soup isle, Cambell's make a Natcho Cheese that's pretty good!
ReplyDeleteTried these the other night and it was a total success! Absolutely LOVE this recipe, it is definitely a keeper! Our corn tortillas turned out perfectly crunchy and we put what ever we wanted in them. We had some jalapenos and green onions along with the beef and tomatoes and just used regular shredded cheese. Next time I'm definitely going to throw in some salsa! YUM YUM
ReplyDeleteIt looks so good!
ReplyDeleteGood explanation of this item! I am a little torn, because of your "no cancerous secret ingredient" comment seems so high and mighty for someone who used canned cheese. I've seen Taco Bell's produce in the back room and walk-in, and your version is no healthier. Maybe the point is to just have tostadas that are baked rather than fried and to save $ when feeding a family.
ReplyDeleteThank you for the idea! This has now become a regular at our house and one of the kids' favorites (mine too!). Has anyone tried making them for a big group and keeping them in the Nesco? We have about 20 coming Friday night for a birthday party. I would LOVE to make these in advance that afternoon but worry that they'll get soggy?
ReplyDeleteDefinitely trying this! New follower here.
ReplyDeleteI'm saying this looks and sounds delicious! I am definitely trying this recipe. I love tacos...
ReplyDeleteI saw this on Pinterest and cant wait to try it... I, too, love these from Taco Bell! That being said, I would have to agree with another commenter that some of your comments are racist... I'm as white as can be and have all these ingredients in my kitchen at any given time as we eat Mexican food at least once a week. Is this a blog dedicated to a particular type of cultural food? I couldn't quite figure that out. Anyway, thanks for the recipe!
ReplyDeleteHello everyone, I noticed that some of you had an issue with my Mexican comment. Just for clarification, stereotyping and racism are two different things. A stereotype is a generalized belief about a particular group. Racism is “a belief that race is the primary determinant of human traits and capacities and that racial differences produce an inherent superiority of a particular race”.
ReplyDeleteWhat I said does not infer superiority over Mexicans. So essentially, it was unintelligent for me to say “That’s not racist, right?”. I should have said “That’s not stereotypical, right?”
Either way, I do apologize if my statement offended anyone. I didn’t think of it as a big deal to think that Mexicans make Mexican food, nor do I think it’s a big deal to think that Italians make Italian food, Chinese make Chinese food and so on and so forth. That’s just a fact of nature. That said, I don’t ONLY think Mexicans make Mexican food—I’m sure people of other cultures do too, but you’re probably more prone to finding Mexican ingredients in a Mexican household. I hope that clears everything up and I’m glad everyone enjoyed this recipe as much as I did!
Just a thought...I know it's been awhile since anyone posted on here, but I have a "nacho Cheese" suggestion. Buy Velveeta Mexican cheese and melt it in the microwave! Just a thought..i am definitely going to try this!
ReplyDeleteI am not Mexican I'm white and those ingredients are staples in my house .. Good recipe but very poor taste of words
ReplyDeleteIt's absolutely delicious!!!
ReplyDeleteMaking these tonight! pretty excited.
ReplyDeleteto the people that are getting offended by your comment about the ingredients...really?! blowing things out of proportion a bit?
I work at Taco Bell now, the correct size of the flour tortilla is a 12 in. diameter. Also if you put the nacho cheese on the tostada it will taste better.
ReplyDelete" Okay, so you're probably going to have to go to your local supermarket to get most of your ingredients. Unless you're Mexican. (That's not racist, right?). "
ReplyDeletehahaha this cracked me up so much! I am Mexican and I took no offense to this all. You people who did... need to gently remove the stick from your ass. Everybody is racist why not enjoy the humor in it.
I love your humor and can't wait to try this recipe ! :)
ReplyDeleteI made these the other day and my friend said "This may just be the tastiest thing I have ever eaten" haha :) Thanks!
ReplyDeleteThis was delicious! I usually have Taco Bell once a year and the Crunchwrap is my very favorite thing there! I think I can skip my once a year treat and just do this, as it was better than I remember! I used Open Nature Shredded Cheddar Cheese and extra sour cream and it was delicious!!
ReplyDeleteThis recipe looks really awesome. If you can't find tostadas you can fry the corn tortilla with oil in a pan for a few seconds and then drain on a paper towel. They will still be limp when you take them from the oil but will crisp up as they cool.
ReplyDeleteFYI- Taco Bell is not actually Mexican food. Depending on where someone is from in Mexico they eat either corn or flour tortillas (usually corn) and might eat sour cream sometimes but wouldn't use taco seasoning and nacho cheese.
This was absolutely delicious and sooo easy to make. I used Soyrizo instead of hamburger, and it turned into an excellent vegetarian dish. Check out my pictures http://www.dashofpassion.com/homemade-remake-crunchwrap-supreme/
ReplyDeleteCan't wait to try this. But I think maybe you just never noticed before how funky nacho cheese tastes. It is NOT like regular cheese. To me, even the kind at Taco Bell has a somewhat off-putting (thought admittedly addicting) flavor to it.
ReplyDeleteOMG!!! Just made these and they are AWESOME! Thank you so much!
ReplyDeleteI'm not usually one for thinking copycat recipes are anything like the original but these were AMAZING!! I will DEFINITELY be making these again. And again. And again!!
ReplyDeleteAbout the Nacho cheese to get the right taste its better to warm it up and add some milk or water, straight out of the can has a funky taste. I suggest Juanita's or one that you find in the hispanic food aisle of a Walmart
ReplyDeleteI made these for the second time tonight and the kids loved them! Even my youngest who is super picky. Great recipe!
ReplyDeleteHad these tonight. Absolutely awesome! Husband and kids (13 & 7) gave their seal of approval.
ReplyDeleteIf you want to get past the possibly sour nacho cheese flavor, I recommend using the white queso by tostitos that comes in the jar. It is soooo good!!! Or try making your own nacho cheese sauce??
ReplyDeleteI used Campbell's nacho cheese & it was absolutely perfect. Also, I used Tostada's & it didn't stay crunchy but the crunch wrap was delicious so I didn't really care, lol.
ReplyDeleteThese were awesome!! We used canned diced tomatoes and they were so good and easy to make!!!
ReplyDeletenever imply that crunchwraps or Taco Bell for that matter are remotely Mexican again, please. You will not find that crap on a table across the border.
ReplyDeleteI just made these for dinner. I cheated aa little bit and used the quesadilla maker instead of frying. Kids love and it will become apart of our Taco Tuesday rotation.
ReplyDeleteBased on a suggestion I also used the Ragu Cheddar Sauce and it was perfect! It's not spicy but the taco meat took care of that :-) I also baked the corn tortillas at 400 for 10 minutes and they were not soggy at any point. I found Mission brand large flour tortillas that wrapped almost all the way to the center. It had about a 1/2 inch gap which cooked up fine. LOVE this recipe!!
ReplyDeleteI used Gehl's brand nacho cheese for this which I recently started finding at my grocery store (Jewel-Osco in the greater Chicago area), it is a seasonal/specialty item though. Gehl's is the brand of nacho cheese used by stadiums, ball parks & movie theaters around the US.
ReplyDeleteLOL Mexican people do not eat this!! This is AMERICAN food, you would NEVER see this in a "mexican" house hold ever!! Don't think you were trying to be racist but that was a dumb comment.
ReplyDeleteI was just going through your blog pinning to Pinterest (as I am addicted to good recipes) and noticed the nacho cheese problem you were having...I don't know if you have solved it yet, but I happened to just pin a recipe for nacho cheese that I thought I might share with you
ReplyDeletehttp://kitchensimplicity.com/nacho-cheese-sauce/
Hello dear! This recipe is great! I love Taco Bell I will try this! you know what? I am mexican and this is not a mexican recipe, this is tex-mex food which is great also, I would like to share with you some mexican easy cheap and healthy recipes would you like? Regards Karis
ReplyDeleteHaha, wow. A) Yep, your assumption about whether or not Mexicans would have these items in their homes was racist. B) This isn't Mexican food - nor is Taco Bell. C) 90% of the ingredients you were talking about are "Mexican" at all: sour cream, taco seasoning, nacho cheese? Those are American foods - and this is an American meal you've put together.
ReplyDeleteP.S. Stereotyping is frequently racist, but nice try.
Honestly though? Shut up. I basically grew up with Mexicans. My ex is Mexican and his whole family always had these ingredients on hand. They grew up in Mexico and only moved here a few years ago. Every Mexican household I've been in had a lot of these ingredients. No, Taco Bell may not be authentic Mexican food, but it's based off of it. Stop being so sensitive and butt hurt and try enjoying a recipe that this person worked on and posted to help others! Or, better yet, get outta here. Stereotypes are not racist most of the time. Her comment was not hateful, she was not looking down on another race, so yeah, she wasn't being racist. Maybe you should go worry about the real racists out there, instead of someone assuming Mexicans have certain ingredients in their freaking fridge.
DeleteYUMMY!!!! I made these tonight and they were awesome! They tasted better than Taco Bell! I did use nacho cheese I like Rico's Nacho Cheese it is always yummy and never sour. I had no problems wrapping them and I thought I would I just followed the clockwise suggestion. For cooking I put them in my panini press and that worked out wonderful cooked evenly and was done quicker. Thanks for sharing oh and as for those comments......it's you blog write what you want some people just need to chill a little.
ReplyDeleteSorry about the nacho cheese...though it still did look delicious!
ReplyDeletehttp://cafecraftea.blogspot.com
Not gonna lie - this was AMAZING!!!! I wish I could have eaten them all myself. I cooked mine in an iron skillet with another iron skillet on top to help press it down. Worked great. :-)
ReplyDeletejust got done devouring these. So tasty and easy to make.
ReplyDeleteTostada shells are fried corn tortillas, not baked.
ReplyDeleteAnd Nacho cheese sauce is spicy, it is not just cheese. Tostitos Queso con Salsa is a really good nacho cheese sauce, IMO, if you want the whole experience. Gourmet, it is not. It is what it is. :)