Name: Grilled Queso Mac Crunchwrap (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pound Ground beef; 1 tbsp Taco seasoning; 8 ounces Elbow macaroni; 2 cups Milk; 1/4 cup Butter; 1 cup Shredded cheddar cheese; 1/2 cup Sour cream; 1/4 cup Taco sauce; 4 Large flour tortillas; 4 Small corn tortillas; 1 cup Shredded Monterey Jack cheese

Recipe tier

A satisfying and cheesy Crunchwrap filled with creamy mac and cheese, seasoned ground beef, and a crispy tortilla crunch. This version uses readily available ingredients and simple techniques for a quick and easy meal.

Total 45 min

Serves 4

Steps 7

Ingredients 11

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Beef
1 pound 450 g Ground beef
1 tbsp 15 mL Taco seasoning
Mac and Cheese
8 ounces 225 g Elbow macaroni
2 cups 480 mL Milk
cup 60 mL Butter
1 cup 240 mL Shredded cheddar cheese
Sauce
cup 120 mL Sour cream
cup 60 mL Taco sauce
Crunchwrap
4 4 Large flour tortillas
4 4 Small corn tortillas
1 cup 240 mL Shredded Monterey Jack cheese

Equipment

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Instructions

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Cook Beef according to package directions, drain excess grease, and stir in Taco seasoning. Set aside.
Cook Macaroni according to package directions. Drain and return to pot.
Add Milk, Butter, and Cheddar cheese to the Macaroni. Stir until cheese is melted and sauce is creamy.
In a small bowl, combine Sour cream and Taco sauce to create the Sauce.
Warm flour tortillas slightly to make them more pliable.
To assemble each Crunchwrap: Place a flour tortilla on a flat surface. Spread a thin layer of Sauce in the center. Layer with half of the Mac and Cheese, then half of the seasoned Beef. Top with a small corn tortilla, then sprinkle with Monterey Jack cheese. Fold the edges of the flour tortilla towards the center, overlapping as you go, to create a sealed hexagon shape.
Heat a large skillet or griddle over medium heat. Grill Crunchwraps for 2-3 minutes per side, or until golden brown and crispy.