12 “burrito size” flour tortillas
– 6 corn tortillas
– 1 lb ground beef
– 1 pkg taco seasoning of your choice
– 1 jar of taco cheese (found in the same aisle as the mexican foods/or chips)
– 1 container of sour cream
– 3-4 tomatoes (depending on size)
– 1 bag/head of iceberg lettuce
**please note these quantities and measurements for filling crunch wraps are estimates, you should adjust filling amounts to suite your own tastes
Preheat oven to 400 degrees F. Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas. Put the 6 cut out flour tortillas aside. (Reserve outside of the 6 flour tortillas for making homemade tortilla chips if desired.) Place 6 corn tortillas on a baking sheet (spread out) and bake until crispy (mine took about 7 minutes – I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking). Put oven to “warm”.
Lemon Cream Cheese Swirl Cake – Moist Lemon Loaf with a Cheesecake Filling.
Banana Pudding Cookie Sandwiches
Irresistible Chocolate Peanut Cluster
Classic French Madeleines recipe
My kids found this in the kitchen, in the rice bowl they were going to eat! They were so scared. We don’t know what it is.
The Internet Is Going Crazy Arguing Over The Right Answer
Cheesecake bites
GOODBYE TO MOSQUITOES FOR THE ENTIRE SUMMER, THROW A PINCH ON THE GROUND: YOU WON’T SEE EVEN A SHADOW ANYMORE
BUTTERMILK PIE – A SOUTHERN DELIGHT
