Crunchwrap Cups
Crisp flour tortilla cups hold taco-seasoned beef, crunchy tortilla chips and melted cheddar, finished with cool sour cream, lettuce and tomato.
15 min
Prep
25 min
Cook
4
Serves
710
Calories
Macros · per serving
37g protein
57g carbs
37g fat
Ingredients
For 4 servings
- 1 pound ground beef
- 2 tablespoon taco seasoning
- ¼ cup water
- 12 whole (6-inch) flour tortilla
- 1 teaspoon olive oil
- 1 ounce tortilla chip
- 4 ounce cheddar cheese
- ½ cup sour cream
- 1 cup iceberg lettuce
- 1 tomato
Instructions
- 1
Heat the oven to 400°F/200°C. Brush a standard 12-cup muffin tin with the olive oil. Grate the cheddar, shred the lettuce, dice the tomato and lightly crush the tortilla chips.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles, until browned and cooked through, 160°F/71°C. Spoon off excess fat.
- 3
Stir in the taco seasoning and ¼ cup water. Simmer for 2–3 minutes, stirring, until the beef is evenly coated and no liquid pools in the pan.
- 4
Stack the tortillas on a microwave-safe plate, cover with a damp paper towel and microwave for 20–30 seconds until pliable. Gently press one tortilla into each muffin cup, pleating the sides to fit and leaving the edges above the rim.
- 5
Divide the beef among the tortilla cups. Top with the crushed tortilla chips and cheddar. Bake for 10–12 minutes, until the exposed tortilla edges are golden and crisp and the cheese has melted.
- 6
Let the cups stand for 2 minutes, then lift them from the tin. Divide the sour cream, lettuce and tomato over the tops. Serve 3 cups per person.
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