Homemade Taco Bell Crunchwrap Supreme

Makes 8 wraps

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For the taco meat:

1 tablespoon oil

1/2 onion, diced

11/2 pounds ground beef (20 percent fat)

1 teaspoon cumin

1/2 tablespoon each: chile powder, onion powder, garlic powder, ancho chili powder, ground chipotle powder

11/2 teaspoons salt

1/2 teaspoon sugar

For the cheese sauce:

10 ounces sharp cheddar, grated

1 tablespoon cornstarch

1 (12 ounce) can of evaporated milk

For the Crunchwrap:

8 extra-large (12-inch diameter) tortillas

8 small (4- to 6-inch) round tostadas

1/2 head iceburg lettuce, shredded

2 small Roma tomatoes, diced

1 cup black olives, diced

About 3/4 cup sour cream

1 bottle hot sauce

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1. To prepare the taco meat, heat a large saute pan over medium heat until hot. Add the oil to the pan, then add the onions. Cook the onions until they are translucent and just start to brown, about 4 minutes.

2. Add the ground beef to the pan. Mix the ground beef with the onions until well mixed. Add the cumin, chili powder, onion powder, garlic powder, ancho chili powder, ground chipotle powder, salt, and sugar to the pan, and mix well. Cook the meat until it browns, about 5 minutes. Remove from heat and set aside.

3. To prepare the cheese sauce, toss the cheese and cornstarch together in a medium sauce pan. Add the evaporated milk, and stir.

4. Heat over medium heat until the mixture thickens to a sauce, about 5 minutes, stirring frequently. Remove from heat. This makes about 11/2 cups sauce.

5. To assemble the wraps, lay out each of the tortillas. Evenly divide the taco meat among the tortillas, spooning a small circle on top of each. Top each mound of taco meat with a tostada, then evenly divide the shredded lettuce, cheese sauce, tomato, and diced olives. Top each with a heaping tablespoon of sour cream.

6. Carefully fold the outer edges of each tortilla toward the center, creating a circular package using five folds.

7. Heat a skillet over medium heat until hot. Toast each wrap until golden brown, about 1 minute on each side. Serve immediately with the hot sauce.

Per wrap: 547 calories; 41 grams protein; 29 grams carbohydrates; 7 grams sugar; 30 grams fat; 135 milligrams cholesterol; 1,206 milligrams sodium; 4 grams dietary fiber. EndText