Wrap taco à la tortilla croustillante

Ingrédients

• 1 lb lean (at least 80%) ground beef
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 2/3 cup water
• 5 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
• 4 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
• 1/2 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
• 1/2 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana
• 1 cup shredded iceberg lettuce
• 1/2 cup chopped fresh tomatoes

Préparation

1. 1

   In 10-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, breaking up and stirring, until thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

2. 2

   Place 4 tortillas on large work surface. Place 1/2 cup hot meat mixture in center of each tortilla.

3. 3

   Break crunchy taco shells in half, and place one on top of each tortilla, with straight sides in the middle, forming a circle on top of the meat. Top each taco shell with 2 tablespoons creamy queso sauce, 2 tablespoons sour cream, 1/4 cup lettuce and 2 tablespoons tomatoes.

4. 4

   Cut remaining flour tortilla into 4 equal wedges. Place wedge in center of each crunchwrap to cover fillings. Fold top of bottom tortilla up and over filling toward center. Continue folding the rest of the tortilla, making pleats in tortilla while working around (making 7 or 8 pleats). Flip crunchwrap over, to maintain fold, and repeat with remaining tortillas.

5. 5

   Heat 12-inch nonstick skillet over medium-high heat. Place crunchwrap, folded-side down, in skillet; cook 1 to 2 minutes or until browned. Carefully turn crunchwrap over; cook 1 to 2 minutes or until browned. Transfer to serving plate. Repeat with remaining crunchwraps. Serve immediately.