Bucknell University Athletics
Recipe for Mexican Wraps
Mexican Wraps (recipe by Tammy and Dave Cecchini)
INGREDIENTS:Â Â
Meat
1 lb Ground beef
Produce
1 Bag shredded lettuce
1Â Tomato
1 Yellow onion
Condiments, Sauces & Spices
1 (1.25-ounce) package Taco seasoning
1 Bottle taco sauce, hot sauce
Bread & Baked Goods
1 Bag 12-inch flour burrito size tortillas
1 Bag 8-inch flour street taco size tortillas
1 Box tostada shells
Dairy
1 Bag shredded Mexican cheese blend
1 Jar nacho cheese (or salsa con queso)
Sour cream
Butter for skillet
DIRECTIONS:
1. In a pot, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
2. Place meat back into the pot and stir in the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions and allow to simmer.
3. Chop your onions and tomatoes.
4. Warm up the nacho cheese sauce in the microwave and set aside.
5. Place both the 12-in and 8-in flour tortillas on a plate or in a tortilla warmer and warm in the microwave for about 45 seconds.
6.  Heat tostadas according to package instructions.
7. Lay one 12-in tortilla on a flat surface. Spread 1/3 cup of the taco meat onto the middle of the tortilla, forming about a 6-in circle.
8. Spread about a tablespoon of nacho cheese on top of the beef.
9. Next, add the tostada shell on top, a thin layer of sour cream, lettuce, tomato, and the shredded Mexican cheese. Add taco sauce or hot sauce if you want for a little extra spice.
10. Lastly, top with the 8-in flour tortilla.
10. To fold the wrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
11. Over medium heat, spread butter on a skillet or large cooking pan.
12. Place the Mexican wrap, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
13. Flip over and cook the other side for another 2-3 min or until golden brown.
Cook the rest of your Mexican wraps and eat immediately!
INGREDIENTS:Â Â
Meat
1 lb Ground beef
Produce
1 Bag shredded lettuce
1Â Tomato
1 Yellow onion
Condiments, Sauces & Spices
1 (1.25-ounce) package Taco seasoning
1 Bottle taco sauce, hot sauce
Bread & Baked Goods
1 Bag 12-inch flour burrito size tortillas
1 Bag 8-inch flour street taco size tortillas
1 Box tostada shells
Dairy
1 Bag shredded Mexican cheese blend
1 Jar nacho cheese (or salsa con queso)
Sour cream
Butter for skillet
DIRECTIONS:
1. In a pot, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
2. Place meat back into the pot and stir in the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions and allow to simmer.
3. Chop your onions and tomatoes.
4. Warm up the nacho cheese sauce in the microwave and set aside.
5. Place both the 12-in and 8-in flour tortillas on a plate or in a tortilla warmer and warm in the microwave for about 45 seconds.
6.  Heat tostadas according to package instructions.
7. Lay one 12-in tortilla on a flat surface. Spread 1/3 cup of the taco meat onto the middle of the tortilla, forming about a 6-in circle.
8. Spread about a tablespoon of nacho cheese on top of the beef.
9. Next, add the tostada shell on top, a thin layer of sour cream, lettuce, tomato, and the shredded Mexican cheese. Add taco sauce or hot sauce if you want for a little extra spice.
10. Lastly, top with the 8-in flour tortilla.
10. To fold the wrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
11. Over medium heat, spread butter on a skillet or large cooking pan.
12. Place the Mexican wrap, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
13. Flip over and cook the other side for another 2-3 min or until golden brown.
Cook the rest of your Mexican wraps and eat immediately!