Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes it’s not just about calories and fat grams. Self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Are you sitting at home on your couch, dreaming of the days when you could just hop in your car and pop down to the local Taco Bell for a Crunchwrap Supreme? What if I told you that you could make your very own Crunchwrap Supreme, in the safety and comfort of your very own home? Well, now you can. You’re welcome.

Ingredients:

For the ground beef:

• 1 pound|450 grams ground beef
• 1 ½ teaspoons garlic salt
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• kosher salt and freshly ground black pepper, to taste

For the queso:

• 8 ounces|227 grams shredded Oaxacan cheese
• 8 ounces|227 grams Velveeta cheese, cubed
• ⅓ cup- ½ cup whole milk
• 1 pickled jalapeño, finely chopped
• kosher salt and freshly ground black pepper, to taste

For assembly:

• 3 ounces|85 grams shredded cheddar cheese
• 3 ounces|90 grams shredded Monterey Jack cheese
• 1 cup|90 grams shredded iceberg lettuce (about ¼ head)
• 2 medium tomatoes, cored and diced
• ½ cup|120 grams sour cream
• 8 (10-inch) flour tortillas
• 4 (5-inch) tostada shells (you could always use Doritos or tortilla chips instead!)
• 8 tablespoons|125 ml vegetable oil

Directions

1. In a medium bowl, combine the beef, garlic salt, cumin, onion powder, paprika, cayenne, and coriander. Cover and refrigerate for 30 minutes.
2. Heat your oil in a large skillet over medium-high heat. Add the ground beef and cook thoroughly, breaking up into small pieces with a wooden spoon.. Mix the cornstarch with ½ cup of water and add it to the beef. Simmer uncovered, stirring occasionally, until the mixture is thick. Set aside and keep warm.
3. Heat 1 cup|250 ml water in a small saucepan over medium heat. Set a glass or ceramic bowl over the saucepan to create a double boiler. Put the cheeses and milk in the bowl and melt together, stirring often. If the mixture seems too thick, just add a bit more milk. Once the cheese has melted, stir in the jalapeños and season with salt and pepper. Set aside and keep warm.
4. To assemble your Crunchwrap Supreme, stack 4 large flour tortillas and place a tostada shell on top in the center. Using a sharp knife, trace around the edges of the tostada to create 4 smaller tortillas.
5. Add ½ cup of ground beef to the center of 4 large (uncut) flour tortillas, leaving a generous border for folding. Drizzle ¼ cup of cheese sauce over each, then place a tostada shell on top. Spread 2 tablespoons of sour cream over everything, then top with ¼ of the lettuce, tomato, and cheeses. Lastly, place the smaller flour tortilla cutouts on top and tightly fold the edges of large tortilla toward the center, creating pleats. Carefully flip the Crunchwrap over so the pleats are on the bottom and hold it all together.
6. Heat 2 tablespoons of oil in a medium skillet over medium-high heat. Add your Crunchwrap to the pan, pleats down. Cook about 2 minutes on each side, flipping only once.