Copycat Bacon-Taco Crunchy Wrap

By Booper-2

Recipe by The Food in my Beard

Ingredients

• 8 slices bacon
• 1 pound ground beef
• 1 packet Old El Paso™ taco seasoning mix
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño or habanero pepper, minced
• 4 Old El Paso™ crunchy taco shells
• 8 ounces cheese
• Lettuce, chopped
• Tomato, diced
• Sour cream, if desired
• 8 (8-inch) Old El Paso™ soft tortillas

Details

Servings 1
Cooking time 60mins
Adapted from tablespoon.com

Preparation

Step 1

1
Cook the bacon in a frying pan until browned and crisp. Remove bacon from the pan but keep the fat. Add the beef and cook until brown, about 10 minutes. Remove the beef but keep the fat in the pan.

2
Cook the onion in the remaining fat until lightly browned, about 15 minutes. Add the garlic and hot pepper and cook 3 minutes, stirring often. Add the beef back to the pan. Drain any excess fat if there is any remaining. Add in the seasoning and cook 2 minutes. Add 2 cups of water. Simmer until the water has mostly evaporated and the sauce is thick.

3
Break the crunchy taco shells in half and top with an ounce of cheese each. Bake a short time, just long enough to melt the cheese and brown the shell. Remove from oven. Lay out the soft tortillas and add in the taco mixture. Top with the cheese-covered crunchy shell, folding the corners that stick out so they don’t pierce the tortilla. Top with lettuce, tomato and bacon. Wrap the edges of the tortilla over to the top of the pile, forming 5 flaps that meet at the top.

4
In a frying pan with a little butter or oil, place the wraps flap-side down to brown and seal. Flip the wrap over to brown the other side. Serve immediately.