Mini Crunchwrap Supremes

1. Place a large skillet over medium-high heat and add oil. Add beef and brown, 2 to 3 minutes. Sprinkle seasoning over beef and add water. Stir together until beef is cooked through and evenly seasoned. Lightly season with salt and pepper, if needed, and remove from heat.
2. Place small saucepan over medium heat and melt butter. Add flour and whisk together for 1 minute. Whisk milk into saucepan, lower heat to medium-low and continue to stir, until thick enough to coat the back of a wooden spoon.
3. Remove from heat and begin adding shredded cheese, a small handful at a time, until fully incorporated and a smooth and creamy sauce forms. Lightly season with salt and set aside.
4. Using a 2 inch circle cutter, cut circles out of half the tortillas, discard the borders or save for another use.
5. To assemble: Place a full tortilla onto a clean surface and top with 2/3 to 1 tablespoon of seasoned ground beef, leaving a 1 inch border around the tortilla.
6. Top beef with a tablespoon of cheese sauce and evenly spread over the surface. Top cheese with a tortilla chip and gently press down. Top tortilla chip with a teaspoon sour cream and a small amount of shredded lettuce and diced tomatoes.
7. Place a cut out tortilla round over the lettuce and tomatoes and gently press down. Repeat until all tortilla have been built, but not yet sealed together.
8. At this time place a large cast iron or nonstick skillet over medium-high heat.
9. Taking the edge of the base tortilla, carefully crimp over the top tortilla (this part can be a little tricky), and once fully crimped, carefully turn the crunchwrap over, crimp-side down, and place onto the hot skillet. Gently pressing down to seal.
10. Allow crunchwrap to sear for 1 to 2 minutes, flip and sear for an additional minute.
11. Remove from heat and transfer to a serving dish. Repeat steps 9-11 until all crunchwraps have been pressed and sealed.
12. Serve immediately.

Mini Crunchwrap Supremes

Ingredients

Instructions