Brown your meat, add the seasoning and water to simmer, and that's all the real cooking this recipe requires.įinally, you'll need any toppings you'd like, such as tomatoes, sour cream, cheese, and lettuce. I prefer ground turkey or ground beef, and this easy homemade taco seasoning is gluten-free and with way less sodium than the packets. You will also need your favorite taco meat and seasoning. *Make sure you buy at least 2 packages of whatever soft tortillas you buy, because you will need more of the soft shell tortillas than the hard shell tacos. Siete also has a grain-free hard taco shells if you can't digest corn. You can also use Old El Paso Corn Tostada Shells (essentially, a flat hard corn tortilla) to make this even simpler, because then you won't have to break the hard corn taco shell into two. Siete's products are wonderful if you can't digest grains! I find both of these at my local Stop & Shop or Whole Foods.įor the hard shell tortillas, I use hard taco shells like Old El Paso Corn Taco Shells, available at most supermarkets. You can also make this gluten-free crunchwrap supreme into a GRAIN-FREE crunchwrap supreme, too! Ingredients You Will Needįirst, you'll need two different types of tortillas: hard shell, and soft.įor the soft tortillas, I recommend Mission gluten-free tortillas, or Siete Foods tortillas ( almond or cassava are both tasty) grain-free hard taco shells. In my desire to recreate my go-to late night snack from college, I've finally replicated it a version that tastes like I remember. But since they can't guarantee that anything is gluten-free in their kitchens, I avoid it at all costs. Get recipes like this and more in the Munchies Recipes newsletter. Repeat with remaining Crunchwraps and oil. Add Crunchwrap, seam-side down, and cook, flipping once, until tortilla is golden, about 2 minutes per side. Heat 2 tablespoons oil in a medium skillet over medium-high.Quickly invert Crunchwraps so pleats are on the bottom and they stay together. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Spread 2 tablespoons sour cream over each shell, then top with ¼ of the lettuce, tomato, and cheeses. Drizzle ¼ cup cheese sauce over each, then place a tostada shell on top. Add a scoop (½ cup) of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding.If you're using tortilla chips, simply cut out a 4-5-inch circle instead. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds. To assemble, stack 4 large flour tortillas and place a tostada shell in the center.Once the cheese has melted, stir in the jalapeños and season with salt and pepper. If the mixture seems too thick, add a bit more milk. Put the cheeses and milk in the heatproof bowl and allow to melt, stirring often. Set a heatproof bowl over the saucepan to form a double boiler.
Cook, uncovered and stirring occasionally, until thick, about 4 minutes. Mix the cornstarch with ½ cup|120 ml water and add to the beef bring to a boil. Add the ground beef and cook, breaking up the pieces with the back of a wooden spoon, until browned, 5 to 7 minutes. Heat the oil in a large skillet over medium-high.Make the beef: In a medium bowl, combine the beef, garlic salt, cumin, onion powder, paprika, cayenne, and coriander.
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