30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Taco Bell Crunchwrap Lasagna
This version elevates the Crunchwrap Lasagna with premium ingredients and refined techniques, focusing on complex flavors and textures. It features slow-cooked barbacoa, a homemade queso sauce, and fresh pico de gallo.
Total Time
180
Yield
4
Calories
850 cal
Difficulty
Hard
Cuisine
Mexican
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What You'll Need
Equipment:
Dutch Oven, Large Skillet, Saucepan, Measuring Cups, Measuring Spoons, Mixing Bowl •
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Instructions
Barbacoa: Season beef chuck roast with salt and pepper. Sear on all sides in a Dutch oven. Add onion, garlic, beef broth, orange juice, apple cider vinegar, and chipotle peppers. Bring to a boil, then reduce heat, cover, and simmer for 3-4 hours, or until beef is fork-tender. Shred beef with two forks.
Queso Sauce: Combine Monterey Jack, Pepper Jack, heavy cream, milk, and jalapeño in a saucepan. Cook over medium heat, stirring constantly, until cheese is melted and sauce is smooth.
Mexican Rice: Heat Olive Oil in a saucepan. Add Diced Onion and cook until softened. Add Garlic and cook for 30 seconds. Add Rice and toast for 1 minute. Add Chicken Broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until rice is cooked through.
Pico de Gallo: Combine Diced Roma Tomatoes, Diced White Onion, Chopped Cilantro, Jalapeño, and Lime Juice in a bowl. Mix well and set aside.
To assemble: Place one tortilla on a flat surface. Spread a layer of Barbacoa, followed by Mexican Rice, Queso Sauce, and Shredded Asadero Cheese. Top with another tortilla.
Repeat layering process with remaining ingredients, ending with a tortilla on top.
Heat a large skillet over medium heat. Cook each Crunchwrap Lasagna for 4-5 minutes per side, or until golden brown and cheese is melted.
