Description
This Korean Beef Crunchwrap Supreme is a bold, spicy twist on the Taco Bell classic, featuring gochujang-seasoned beef, crisp cucumbers for crunch, and all the melty, toasty goodness of the original.
Ingredients
Units
Scale
For the Korean Beef Filling:
- 1 lb ground beef
- 2 tbsp soy sauce
- 2 tbsp gochujang
- 1 cup water
- 1 tbsp honey
- 1 tsp roasted sesame seeds (optional)
For the Crunchwrap:
- 5 large flour tortillas (at least 12 inches; burrito-size)
- 4 corn tostada shells
- 1 cup nacho cheese sauce
- 1 tablespoon gochugaru
- 1 cup lettuce, shredded
- 1/2 cup sour cream (substitute Greek yogurt)
- 1/2 cup cucumbers, thinly sliced
- 1 cup tomatoes, diced
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- 1 tbsp butter
Instructions
- In a pan over medium heat, cook the ground beef until browned.
- Add the soy sauce, gochujang, water, honey, and sesame seeds. Stir well and let simmer for 2-3 minutes until thickened. Set aside.
- To your nacho sauce, add the gochugaru and mix it in thoroughly.
- Lay a large flour tortilla on a flat surface. Spread 1/4 cup of the nacho cheese in the center, followed by 1/2 cup of the ground beef mixture on top.
- Add 1/4 cup of the lettuce on top of the ground beef and place a tostada shell on top.
- Drizzle sour cream on the tostada shell, and place cucumbers on top in a layer followed by the diced tomatoes and shredded cheese.
- Take one of the tortillas and cut it in half, followed by half again in order to cut it into equal fourths.
- Place one of the fourths directly on top of all the layers on the crunchwrap.
- Prep a skillet over high-medium heat by lightly greasing it with butter.
- Fold the edges of the crunchwrap’s tortilla inward, working around in a circular motion. Holding it carefully, place the crunchwrap seam-side down and cook for 2-3 minutes until golden brown. Flip and toast the other side until crispy and the cheese is melted.
- Slice in half and enjoy warm!
Nutrition
- Serving Size: 4