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Cowboy Taco Bell Crunchwrap Supreme - Cowboy Kent Rollins

Prep Time 30 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 2 pounds ground chuck or 80/20 ground beef
  • 1 tablespoon Red River Ranch Mesquite seasoning or your favorite all-purpose seasoning
  • 1 white onion diced
  • 2 tablespoons chili powder
  • ½ tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 6 tablespoons corn oil
  • 4 corn tortillas
  • 8 large flour tortillas
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 8 ounces Velveeta cheese
  • ½ teaspoon cayenne pepper
  • 2 cups shredded cheese
  • 1 cup sour cream
  • 1 cup Green Chile Chipotle relish optional (kentrollins.com)
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes

Instructions

  • Place a large cast iron skillet over medium-high heat. Add the meat, Mesquite seasoning and onion. Cook until browned, stirring occasionally.
  • Drain any grease, then stir in the chili powder, cumin, paprika, oregano, garlic powder and red pepper flakes. Cook over medium heat about 3 to 4 minutes stirring occasionally. Remove from heat and set aside.
  • In a separate skillet, heat 4 tablespoons of corn oil over medium-high heat. Add the corn tortillas and cook until golden brown and crisp. Remove and set on a wire rack to cool.
  • Meanwhile, melt the butter over medium heat in a saucepan. Stir in the flour and cayenne pepper and mix well until smooth. Cook for about 1 to 2 minutes stirring constantly.
  • Stir in the milk and bring to a simmer. Reduce the heat to low and add the Velveeta. Cook until the cheese has melted and is smooth, stirring frequently. Set aside in a warm place.
  • Cut out one of the flour tortillas to the size of a corn tortilla. Repeat for 2 cut circles.
  • Scoop about ½ cup of the meat in the center of 1 of the flour tortillas (not the cut part) and spread out evenly. Pour 3 to 4 tablespoons of the cheese sauce over the meat. Layer in order: fried corn tortilla, sour cream (to taste), ½ cup meat, corn tortilla, shredded cheese, lettuce, tomatoes. Repeat for the other crunchwrap.
  • Place the cut flour tortilla circle and fold the outside edges of the bottom flour tortilla up to meet in the middle.
  • Heat a medium cast iron skillet over medium-high heat. Add about 2 tablespoons of corn oil, then add the tortilla folded side down. Cook for 2 to 4 minutes, per side, or until browned. Serve immediately.