Dinner · 35 min · mexican

Copycat Crunchwrap Supreme (Taco Bell’s style)

If you like lean ground beef (93/7), you’ll love this Mexican dinner — 35 minutes from craving to table. At 400 calories and 36g protein per serving, it fits easily into a high-protein day. Naturally high-protein, it scales cleanly if you are cooking for more than one.

Ingredients

• 7 oz Lean ground beef (93/7)
• 2 Large low-carb flour tortillas
• 2 Corn tostada shells
• 1/4 cup Light nacho cheese sauce
• 1/4 cup Plain Greek yogurt
• 1 cup Shredded iceberg lettuce
• 1/2 cup Diced tomato
• 1 tbsp Taco seasoning

Steps

1. Brown the beef with the taco seasoning and a splash of water; the water makes it saucy all the way through like the original.
2. Warm the nacho cheese — cold cheese will not spread and will tear the tortilla.
3. Lay the tortilla flat: beef in the center, cheese over it, tostada on top of that; the tostada is the wall between hot and cold.
4. Spread the yogurt over the tostada, then lettuce and tomato — cold layer on top of the crunch.
5. Fold the tortilla edges inward one flap at a time into a hexagon, spritzing the seam with water so it seals.
6. Grill seam-side down first in a dry skillet 2 minutes per side until golden and crisp — seam down first, always, or it opens.

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