Taco Bell, either you love it or hate it.
Believe it or not some of my favorite high school memories took place in a Taco Bell. In high school, my friends and I would make a visit to Taco Bell frequently between school and a variety of afterschool rehearsals. We would always order the chicken quesadilla and an order of fiesta potatoes and sit in the corner and be those annoying teenagers in a restaurant you always glare at. As a continued to grow up I still made the occasional Taco Bell run with my college friends during late night study sessions or after choir concerts to celebrate.
It may seem weird to some people how I am talking about a mediocre restaurant, but looking back it was more about being there with my friends and having a good time with people I cared about. The Crunch Wrap Supreme recipe below is a fairly simple and delicious week night meal for anyone, even those who don't visit the halls of their local Taco Bell regularly. They are easy to customize if you want to use different fillings to fit your specific tastes. I made these with my roommates recently and it was fun to build and cook them, and ultimately enjoy them together as a house. I encourage anyone to make these with their loved ones or housemates, you may find out you like them as much as a loyal Taco Bell-er.
Homemade Crunch Wrap Supremes
1 lb. Ground Beef
1/2 a Yellow Onion, diced
Large flour tortillas
Small flour tortillas
1 Tbs. Ketchup
1 tsp. Cumin
1 tsp. Paprika
1 tsp. Garlic Powder
Salt & Pepper to taste
Oil for frying
In a large pan heat a small amount of oil, then add the onions and fry until translucent.
Add the ground beef and cook until browned, stirring occasionally.
Add the ketchup, and spices to the ground beef and allow to cook for another minute or two to let the flavors combine.
Prepare all other ingredients and then get ready to assemble the crunch wraps.
To assemble the crunch wraps begin with a large tortilla.
Place some of the ground beef in the middle of the tortilla, about the same width of a tostada shell.
Then add a layer of nacho cheese and top with a tostada.
Smear some sour cream on the top of the tostada shell and then top with lettuce, tomatoes, and cheese.
Next take a small flour tortilla and place it on top. This will help to fill in the gaps the other tortilla may have.
Lightly press down on the pile and begin to fold the larger tortilla in toward the center of the small tortilla.
Once the crunch wrap has formed its hexagonal shape place folded side down in a hot, oiled skillet.
Fry for 3-4 minutes. Once the crunch wrap is golden brown flip over and fry the other side until golden brown.
Remove from the pan and consume immediately with your choice of hot sauce.
There's something about fresh made salsa
This recipe for Grilled Pineapple Salsa is a great twist on the classic salsa I had growing up. The grilled pineapple adds a depth of flavor and smokiness that takes an already delicious dish to another level. I recommend eating this salsa on fish or Shrimp Tacos or just with tortilla chips before the summer ends!
Grilled Pineapple Salsa
1 Pineapple, peeled and sliced into rounds
Vegetable Oil, for brushing
6 Roma Tomatoes, chopped into small cubes
1 medium Red Onion, finely diced
2 Jalapeno Peppers, minced
1 bunch of Cilantro, minced
2 Limes, juiced
1 tsp. Cumin
Salt & Pepper to taste
Brush the pineapple rounds with the vegetable oil and grill on high heat until the pineapple have developed a decent char on both sides.
Remove the pineapple from the grill allow to cool.
Chop the pineapple into small cubes, avoiding the tough core.
Combine all the ingredients in a large bowl and mix together.
Refrigerate until chilled and the flavors have time to combine, then serve with chips or as a garnish on tacos.