Crunchwrap uncrustable

Step 1

Make the ground beef with taco seasoning: Heat a large skillet over medium-high heat. Add the oil. Add the ground beef. Cook, breaking it apart with a spatula, for about 4 minutes, or until it starts to brown. If desired, discard any drippings from the skillet. Add the water, onion powder, chili powder, cilantro, salt, cumin, paprika, garlic powder, and oregano. Stir to combine. Reduce the heat to medium. Cook, stirring occasionally, for 5–7 minutes, until the beef is fully browned and the water has mostly absorbed. Cover with a pan lid to keep warm, and set aside.

Step 2

Make the queso: In a bowl, toss together the shredded cheeses and cornstarch; set aside. In a medium saucepan over medium heat, warm the milk until it almost reaches a simmer. Reduce the heat to low. Slowly add the cheese mixture, stirring constantly until smooth. Stir in the onion powder, salt, and paprika. If using, stir in the chiles and tomatoes. Stir until everything is well combined. If queso is too thick, add a splash of additional milk until you reach your desired consistency. If too thin, let it simmer for 1–2 minutes. Keep warm over low heat until ready to use.

Step 3

Assemble the crunchwrap uncrustables: In a medium skillet over medium heat, warm the tortillas for about 20 seconds per side, or until warm. Top 12 of the warm tortillas each with 1 tablespoon ground beef, a sprinkle of shredded cheese, 1 tablespoon queso, 1 round tortilla chip, ½ tablespoon sour cream, 1 tablespoon chopped tomatoes, and 1 tablespoon shredded lettuce. Top with the remaining tortillas. Using a sandwich press, cut and seal each to create a crunchwrap-style pocket. Serve with salsa for dipping, if you like.

Step 4

Enjoy!

Step 5

Notes: If meal prepping to reheat later, the shredded lettuce can be omitted.