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Air Fryer Copycat Taco Bell Crunchwrap Supreme
Ingredients
| 1 pound | 455 g | ground beef |
| 2 tablespoons | 30 ml | taco seasoning |
| 2 teaspoons | 10 ml | ground cumin |
| 1 teaspoon | 5 ml | onion powder |
| 1/3 cup | 80 ml | water |
| 4 | | 12 inch tortillas |
| 1/2 cup | 120 ml | nacho cheese |
| 4 | | large tostada shells |
| 1 | | large tomato, diced |
| 1/2 cup | 120 ml | lettuce, shredded |
| 1/2 cup | 120 ml | sour cream |
| 4 | | 6 inch flour tortillas |
Instructions
- In a large skillet over medium-high heat, brown the beef, breaking it up into crumbles. Once there is no pink left, drain off any excess liquid from the meat, and return it to the skillet.
- Season with taco seasoning, cumin, and onion powder, stir to combine, and make sure the seasonings coat the meat.
- Add the water, stir to combine, lower the heat to a low simmer and let the sauce thicken until most of the water has evaporated. Take off the heat, and set it aside.
- Preheat your air fryer to 400 degrees F for 5 minutes, air fryer setting.
- Take a 12-inch tortilla and lay it on a clean work surface. Add 1/4 cup of the meat mixture.
- Top with 1/4 of the nacho cheese, add a tostada on top, add 1/4 of the tomatoes, lettuce, and sour cream. Place a 6-inch tortilla on top.
- As tightly as you can, wrap the bottom larger tortilla around the sides, folding it over as you go.
- Spray the inside of the air fryer with olive oil spray.
- Place the wrap, seam side down, into the air fryer.
- Spray the top with cooking spray.
- Air fry for 4 minutes, flip halfway through, and spray with more olive oil spray.
- Repeat with the remaining crunch wraps.
