30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grilled Queso Mac Crunchwrap
Grilled Queso Mac Crunchwrap
Grilled Queso Mac Crunchwrap
⏱45 min
👥4
🔥750 cal
Easy
🍽️Mexican
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.
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.
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.
Ingredients
4
1 pound450 gGround beef
1 tbsp15 mLTaco seasoning
8 ounces225 gElbow macaroni
2 cups480 mLMilk
1/4 cup60 mLButter
1 cup240 mLShredded cheddar cheese
1/2 cup120 mLSour cream
1/4 cup60 mLTaco sauce
44Large flour tortillas
44Small corn tortillas
1 cup240 mLShredded Monterey Jack cheese
Equipment
Large skillet
Medium saucepan
Mixing bowls
Spatula
Instructions
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.
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