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Sheet Pan Crunchwrap Supreme
Plato principal

Sheet Pan Crunchwrap Supreme

1 hPara 8Nutri-Score D€€
de @thecontrarianmoney10 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • burrito-size tortillasPanadería8 piezas
  • ground beefCarne900 g
  • beef brothDespensa240 ml
  • taco seasoningEspecias36 g
  • shredded cheddar cheese (shredded)Lácteos150 g
  • tostadasPanadería6 piezas
  • lettuce (shredded)Frutas y verduras150 g
  • tomatoes (diced)Frutas y verduras2 piezas
  • sour creamLácteos240 g
  • butter (melted)Lácteos45 g
  • sour cream (for the sauce, or Greek yogurt)Lácteos80 g
  • mayonnaiseDespensa75 g
  • milk (or water)Lácteos80 ml
  • lime (juiced)Frutas y verduras1 pieza
  • taco seasoning (for the sauce)Especias6 g
  • dried parsleyEspecias2 g
  • paprikaEspecias1 g
  • garlic powderEspecias1 g

por ración

Nutrición

615kcal

Carbohidratos
43 g
Proteínas
27 g
Grasas
38 g
Adaptar utensilios

lo que usará

Utensilios

  • Bandeja de horno ×2
  • Sartén
  • Bol
  • Varillas
  • Pincel de cocina

paso a paso

Preparación

  1. Arrange the tortillas on the sheet pan

    • Lay the tortillas around the edges of a sheet pan so their centers rest on the lip of the pan.
    • Place one tortilla flat in the middle.
    • Spread most of the sour cream across the tortillas.
    Paso 1

  2. Cook the beef

    • In a skillet, cook the ground beef with the taco seasoning and beef broth until browned and the liquid is absorbed.
    Paso 2

  3. Layer the filling

    • Spread the beef over the sour cream.
    • Layer the shredded cheddar, tostadas, shredded lettuce and diced tomatoes on top.
    • Place a tortilla spread with the remaining sour cream in the middle.
    Paso 3

  4. Fold and brush with butter

    • Fold the tortillas over the top to fully enclose the filling.
    • Brush the top with melted butter.
    Paso 4

  5. Bake until golden and crispy

    • Top with another baking sheet and bake at 220 °C for 20 minutes.
    • Remove the top sheet and bake for another 7 minutes until golden and crispy.
    Paso 5

  6. Make the creamy taco sauce

    • Add the sour cream, mayonnaise, milk, lime juice, taco seasoning, dried parsley, paprika and garlic powder to a bowl.
    • Whisk until smooth and fully combined.
    • Let sit in the fridge for 15–30 minutes if you have time.
    Paso 6

  7. Flip, slice and serve

    • Flip the crunchwrap out onto a cutting board.
    • Slice it up and serve with the creamy taco sauce.
    Paso 7
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