Cowboy Beef Chips and Dip Recipe

Ingredients

1 pound ground beef

4 tablespoons chopped onion, divided

3 tablespoons chopped sweet red pepper, divided

2 tablespoons chopped green pepper,divided

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted

1/2 cup salsa

4 tablespoons sliced ripe olives,divided

4 tablespoons sliced pimiento-stuffed olives, divided

2 tablespoons chopped green chilies

1 teaspoon chopped seeded jalapeno pepper

1/4 teaspoon dried oregano

1/4 teaspoon pepper

1/4 cup shredded cheddar cheese

2 tablespoons sour cream

2 to 3 teaspoons minced fresh parsley


Directions
In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, jalapeno, oregano and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips. Yield: 3 cups.

East Buffalo Chicken Dip Recipe

Ingredients
 
1 package (8 ounces) reduced-fat cream cheese

1 cup (8 ounces) reduced-fat sour cream

1/2 cup Louisiana-style hot sauce

3 cups shredded cooked chicken breast

Assorted crackers

Directions

Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.

Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.

Bloomin Onion Bread Recipe

Ingredients

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Instructions

Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Vegan Buffalo Cauliflower Wings Recipe

Cauliflower Wings

• 1 large head of cauliflower
• 3/4 bottle of Wing-Time Buffalo Sauce
• 1 cup + 2 Tbsp non-sweetened, plain almond milk
• 3/4 cup chickpea flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp curry powder
• 2 Tbsp nutritional yeast

Directions

Preheat the oven to 450°F.
Lightly spray a large non-stick baking sheet with oil.
Separate/chop the cauliflower into florets.
Combine the flour, spices and nutritional yeast in a bowl and stir until well combined.
Coat a handful of cauliflower pieces in soy milk and then with the flour mixture. Place on the baking sheet and bake for 20 minutes or until crispy.
While the cauliflower is in the oven, heat the Wing-Time sauce in a medium sauce pan over low heat. Whisk in 2 Tbsp of almond milk.
When the cauliflower is looking crispy, turn it with a wooden spoon and heat the oven to broil. Allow the cauliflower to broil with the oven open for 5-7 minutes or until beginning to brown. Pull it out of the oven and place it in a large bowl. Pour the hot sauce mixture over it and toss to coat.

Skinny Bang Bang Shrimp Recipe

INGREDIENTS
• 1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
• 10 skewer sticks (optional)
• 3 T chobani plain greek yogurt
• 3 T chopped green onion, plus more for garnish
• 1½ T sweet chili sauce (I used Franks brand)
• ½-3/4 T sriracha sauce




INSTRUCTIONS
1. (If you're grilling on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
2. combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside. (if you want to make the sauce a bit thicker, do 2 T yogurt and 1 T light mayo)
3. place 5 shrimp on each skewer
4. If shrimp are raw:
5. grill on each side for 2-3 minutes, until opaque and cooked through
6. If shrimp are pre-cooked:
7. Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
8. Brush each hot skewer liberally with the sauce, on both sides
9. serve immediately

Healthy Oven Baked Zucchini Chips Reipe

Ingredients

• 1 (large) zucchini, cut into 1/8" - 1/4" slices
• 1/3 cup whole grain breadcrumbs, optional Panko 
• 1/4 cup finely grated parmesan cheese, reduced fat
• 1/4 teaspoon black pepper
• Kosher or sea salt to taste
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 3 tablespoons low-fat milk

Directions

Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. We use Cassio Oil Spray Pump. Or, place zucchini on a wire rack sprayed with non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

Soft Pretzel Bites & Cheese Recipe

INGREDIENTS

For the pretzels:
1 1/2 cups warm (110 to 115 degrees F) water
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
2 tbsp butter, melted
Pretzel or Kosher salt
For the cheese sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese - shred your own)
Kosher salt

INSTRUCTIONS

To make the pretzels: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Slice each rope into 1 1/2-inch pieces. Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt. Bake until dark golden brown in color, approximately 10 - 12 minutes. Brush with remaining melted butter before serving. Serve warm.
To make the cheese sauce: In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.
Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Add a pinch of salt, if needed. Serve warm. Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Healthy & Organic Vegan Recipes - Easy Guacamole

Ingredients

1/2 red onion, chopped
2 jalapeños, seeded and finely chopped
pinch of salt
juice of 1 lime
4 medium avocados
sprinkle of cilantro, chopped finely

Instructions

Mix the onion and jalapeño together with the salt and the juice of 1 lime. Let sit for a few minutes.
Meanwhile, roughly mash the avocados.
Mix the onion and jalapeño into the avocados and garnish with cilantro, to your taste.
Serve with tortilla chips or on top of your favorite taco or other Me

Ranch Chicken Strips Recipe

Ingredients:

8 boneless skinless chicken breasts (sliced into strips)
1 cup corn flakes (crushed)
¾ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon black pepper
1 (1 ounce) package hidden valley dry ranch dressing mix
1 cup milk
1 egg

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Grease a 13×9 inch baking dish.  In a shallow dish combine crushed corn flakes, parmesan cheese, garlic powder, black pepper, and dry ranch dressing mix. In a small bowl beat together eggs and milk.
Step 2: Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all chicken strips are well coated.
Step 3: Place onto a greased baking sheet and bake uncovered for 30 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees). You can also deep fry these. If deep frying the time will be less.

Easy Avocado Fries

Ingredients

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

Directions

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

Buffalo Chicken Bites Recipe

Ingredients

1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank's brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 2%)
2 1/2 cups of flour

Instructions

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.

In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that's been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Bacon Wrapped Smokies

Ingredients

• 1 package (16 Oz. Size) Little Smokies Sausages
• 1 pound Bacon, Strips Cut In Half
• 1 stick Butter
• 1 cup Brown Sugar, For Sprinkling

Preparation

Preheat oven to 350 F. Cut the bacon slices in half and wrap each smokie with a half strip of bacon. Place all the wrapped smokies in a single layer in a baking dish, or rimmed sheet pan. Then melt the butter and once the butter is melted, pour it over the smokies. Then take some brown sugar and sprinkle evenly over the smokies. Bake for about an hour or until bacon is nice and crisp

I guarantee if you make these, they will be gone! I made them for a gathering and everyone just kept eating them, and eating them.

Broccoli Cheddar Quinoa Bites

ingredients

• ¾ cup uncooked quinoa, rinsed
• 1½ cups water (or vegetable broth or chicken broth)
• 2 eggs, lightly beaten
• 2 cups broccoli florets, finely diced
• 1 cup yellow onion, finely diced
• 1 garlic clove, finely minced
• 1½ cups shredded cheddar cheese
• ½ teaspoon paprika
• Crushed red pepper (optional) to taste

instructions

1. In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
2. In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
3. Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
4. Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

Gouda Cheese Fondue with Crostini

Ingredients

• Fondue:
• 1 lb. Gouda, cubed
• 2 cloves garlic
• 1 cup white wine
• ¼ cup cornstarch, enough to coat the cheese
• ½ cup fresh tomatoes, diced
• 2 tablespoons fresh basil, julienned
• Kosher or sea salt and cracked black pepper to taste
• Grated nutmeg to taste
• Shot of Tabasco
• 2 tablespoons Kirsch or Sherry

• Crostini:
• ½ sourdough baguette
• ¼ stick butter
• ½ teaspoon granulated garlic
• Fresh herbs of choice (basil, oregano, sage, rosemary)

Preparation

Fondue:

Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.

Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.

Crostini:

Slice sourdough baguette into ¼-inch slices. Melt butter, granulated garlic and herbs, then brush or drizzle on the bread slices. Bake at 350°F for approximately 15-20 minutes, turning over once, until golden brown.

Superbowl Cheesy Ball Friters

Superbowl Cheesy Ball Friters

Ingredients

For the sauce:

1/2 cup extra-virgin olive oil

2 garlic cloves, minced

1 tsp. red pepper flakes

1 can (28 oz.) crushed tomatoes, juice reserved

Salt and pepper, to taste

For the fried mozzarella:

3-4 cups peanut oil, depending on type of pan you will be frying the cheese in

1 teaspoon salt, plus more to taste

2 tablespoons grated Parmesan

2 lb. mozzarella bocconcini (about 50 pieces)

4 eggs

1/2 cup milk

2 cups all-purpose flour

4 cups panko

Special equipment:  Deep-frying thermometer

Instructions

1. For the sauce: In a saucepan over medium heat, warm the 1/2 cup olive oil.

2. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute.

3. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.

4. Preheat an oven to 200°F.

5. For the fried mozzarella: Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.

6. If your cheese balls seem pretty big, halve or quarter them into bite-size pieces.  Once they get the panko breading on them, they will be a lot bigger.

7.In a bowl, whisk together the eggs and milk.

8. Put the egg mixture and bread crumbs in separate wide, shallow bowls.  Combine the panko with the teaspoon of salt and Parmesan in another wide, shallow bowl.  (*If you only have one shallow bowl, use it for the panko.  It will help you immensely with the breading process.)

9. Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step.

10.  Repeat the breading process one more time for each cheese piece.

11. In a large, deep sauté pan over medium-high heat, pour the oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer.

12. Working in batches, fry the cheese until golden, about 45 seconds (or until golden brown-watch them carefully as oven temperatures may vary). If you notice that your thermometer’s reading decreases, wait for a little while until the oil gets back up to the proper temperature.

13. Transfer the fried cheese to a paper towel-lined plate and season with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.

14.  Serve with the warm tomato sauce.

Cheesy Garlic Bread

Cheesy GARLIC Bread Goodness!

INGREDIENTS:

1 cup Warm Water

1 Tablespoon Honey

1 envelope Active Dry Yeast (2 1/4 Teaspoons)

1 teaspoon Salt

3 cups Bread Flour

Olive Oil, For Greasing Surfaces

⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer

½ cups Garlic Butter

DIRECTIONS:

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.

Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.

Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.

In the meantime, slice the cheese into thin slices and melt the butter.

Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.

Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.

Serve immediately.

Market Fresh Shrimp Ceviche

This is a great appetizer or quick prepped meal that you can do when you have 20 mins and throw in the fridge for later. I like this with corn chips but i have also had it with lettuce and cor tacos and it is really, really good!

Ingredients

• 4 medium tomatoes, diced
• 1 medium red onion, diced
• 1 jalapeno pepper, diced*
• 1/2 bunch fresh cilantro, chopped
• Juice of 2 limes
• 1 pound of shrimp—cooked, deveined, detailed, and chopped

Directions

Mix it all together, and set in the refrigerator to chill for at least 2 hours.

And, um, yeah. That’s all there is to it! Don’t you love how simple this is?!

Oh, and be sure to serve your ceviche with some fresh chips! Or, if you’re not a chips kinda-person, you can munch this ceviche down with some romaine lettuce leaves, instead.

Soft Parmesan Pretzel Bites

Soft Parmesan Pretzel Bites

This is a great little snacker for the kids or to bring out for the boys during the football game on Sunday. Every time I have made these i have to make more so now I just double batch! Some neat ways to mix it up are to add Jalapenos and serve with cream cheese Auntie Ann style!

Ingredients

FOR THE PRETZELS:

• 1-½ cup Warm Water
• 1 Tablespoon Sugar
• 2 teaspoons Salt
• 1 package Active Dry Yeast, 0.25 Ounce Packet
• 4-½ cups Flour
• 4 Tablespoons Butter, Melted
• 1 Tablespoon Cooking Oil
• 10 cups Water
• ⅔ cups Baking Soda
• 1 whole Egg, Lightly Beaten With Below Amount Of Water
• 1 Tablespoon Water
• 4 Tablespoons Melted Butter
• 1 Tablespoon Dried Italian Seasoning
• 1 Tablespoon Grated Parmesan Cheese, Or As Desired
• 1 teaspoon Garlic Powder
• FOR THE MARINARA:
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1 can Crushed Tomatoes (14.5 Oz Can)
• 1 Tablespoon Flat Leaf Parsley
• ¼ teaspoons Crushed Red Pepper Flakes

Preparation

For the pretzels:

Combine water, sugar and salt in the bowl of a stand mixer. Sprinkle yeast over water and allow mixture to sit for 5 minutes or until yeast begins to foam.

Using the dough hook, carefully and gradually mix in the flour along with the melted butter. Mix on low until dough begins to pull away from the sides of the bowl. Remove dough and wipe out bowl. Drizzle about a tablespoon of oil over the inside of the bowl. Return dough to bowl, flipping it to coat it well with the oil. Cover bowl with plastic wrap and place in a warm place for about an hour or until dough has doubled in size.

Preheat oven to 350 F. Line two baking sheets with parchment paper and spray the paper with cooking spray. Set pans aside.

In a large pot bring 10 cups of water and the baking soda to a boil.

Remove dough from bowl and place on a floured surface. Divide dough into about six equal-sized balls of dough. Use your hands and roll each dough ball into a rope with about 1 inch diameter. Using a pizza cutter, cut each rope into 1-inch pieces.

Drop dough in small batches into the pot of boiling water. Allow dough to cook for about 30-45 seconds turning halfway through the cook time. Use a slotted spoon and remove them from the water to prepared baking sheets. Continue until all the dough has been boiled.

Combine egg and 1 tablespoon water in a small bowl. Brush pretzels with the egg wash.

Bake for about 10 minutes or until golden brown. Remove pans from the oven and brush pretzels with the melted butter. Sprinkle Italian seasoning, Parmesan and garlic powder over pretzels. Serve with marinara.

For the marinara:

Heat oil in a small saucepan over medium heat. Add garlic and cook for one minute. Stir in tomatoes, parsley and red pepper. Allow sauce to come to a slow boil and cook for about 15 minutes.

Taco Bell Crunch Wrap Copycat Recipe

Taco Bell Crunch Wrap Copycat Recipe

To answer your questions now yes, this is damn good and of course like i say about all of my copycat recipes if you make them from scratch they are a heck of a lot better. My favorite part about making this taco bell classic from scratch was the fact the the juices were just flowing when you took a bite.

Ingredients

• Seasoned Beef Mixture
• 1 1/2 tablespoons masa harina
• 4 1/2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/2 teaspoon garlic salt or powder
• 1/4 teaspoon sugar
• 1 teaspoon dried minced onion
• 1/2 teaspoon beef bouillon powder
• 1 1/3 pounds lean ground beef chuck
• Crunch Wrap Ingredients
• 6 large tortillas
• 6 corn tostada shells or broken taco shells
• 1/2 cup sour cream
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• Taco Bell Sauce if desired

Instructions

Beef directions:

Mix together all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well.

Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain off the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.

To assemble crunch wraps

Take a large skillet over low-medium heat. Place tortilla on the skillet and heat for about 30 seconds to make the tortilla pliable. Build crunchwrap by adding beef and spreading it out evenly in the center of the tortilla, add the corn shell(s), add sour cream, lettuce, cheddar cheese, diced tomatoes and sauce (if desired). Fold tortilla fold the edges of the flour tortilla up over the center mixture. Continue to fold until it is completely wrapped and in the shape of a hexagon, if you can't get a hexagon during the first few efforts do not worry, as long as the insides are completely enclosed it will still taste the same. Brown for about 60 seconds on each side or until the tortilla begins to brown.