30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Taco Bell Crunchwrap Lasagna
This version builds upon the standard recipe with improved ingredient quality and a slightly more nuanced flavor profile. It incorporates homemade taco seasoning and a more flavorful rice.
Total Time
75
Yield
4
Calories
700 cal
Difficulty
Medium
Cuisine
Mexican
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What You'll Need
Equipment:
Large Skillet, Saucepan, Measuring Cups, Measuring Spoons, Small Bowl •
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Instructions
Combine all Homemade Taco Seasoning ingredients in a small bowl. Set aside.
Cook Ground Beef in a large skillet over medium-high heat until browned. Drain off any excess grease.
Stir in Homemade Taco Seasoning and 1/2 cup water. Simmer for 5 minutes, then remove from heat.
Heat Olive Oil in a saucepan. 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.
Warm Nacho Cheese Sauce in a small saucepan or microwave.
To assemble: Place one tortilla on a flat surface. Spread a layer of Ground Beef, followed by Rice, Nacho Cheese Sauce, Mexican Crema, and Shredded Monterey Jack 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 3-4 minutes per side, or until golden brown and cheese is melted.
Top with Shredded Romaine Lettuce and Diced Roma Tomatoes before serving.
