GROUND BEEF: Heat the oil in a large skillet over medium-high heat. Add the onions and saute them for 4 minutes or until translucent. Add the ground beef and crumble. When the ground beef is about halfway cooked, season with taco seasoning and stir to combine. Add ½ cup of water if you used my homemade seasoning (follow packet directions if you used store-bought) and stir. Let the ground beef simmer on low heat for 7-8 minutes or until the sauce thickens and coats the ground beef and is no longer watery. Allow the ground beef to cool before attempting to make Crunchwraps (about 15 minutes.) You can also refrigerate the meat at this point and use it the following day.

BUILD: If this is the first time you’re making a Crunchwrap supreme, remember, less is more! Use fewer toppings on the first one until you get the hang of folding them! Place a large “burrito” sized tortilla on a clean surface. Add a scant ½ cup of ground beef, followed by a dollop of cheese sauce. Then, place a tostada on top. Spread a small dollop of sour cream over the tostada, sprinkle with roughly ⅓ cup of shredded lettuce, a few chopped tomatoes, a sprinkle of cilantro, and 2 scant tablespoons of shredded cheese. Place the small taco-sized flour tortilla over the stack. Fold the edges of the burrito-sized tortilla towards the center.

COOK: If you have a panini press with a grill plate use that! If not, heat a small drizzle of oil in a nonstick skillet over medium-low heat. Place the prepared Crunchwrap, seam side down, using two hands to gently lay it in the skillet, start moving your fingers back as you lay it in the pan so the pan takes over for your fingers and so the edges don’t lift. This is the hardest part so take your time here! The first one won’t turn out perfect the way first pancakes usually don’t. It does take a little bit of practice but not over stuffing the Crunchwrap is key! Cook the Crunchwrap until golden; roughly 2-3 minutes per side. Cut the Crunchwrap and serve with tons of hot sauce!