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Cook the ground beef in a pan until browned.
Add taco seasoning and water, then stir until well combined.
Shred the lettuce and chop the tomatoes.
On a large tortilla, spread nacho cheese sauce in the center.
Layer the cooked taco meat on top of the cheese.
Place a hard taco shell on top of the meat.
Spread creme fraiche over the taco shell.
Add the shredded lettuce and chopped tomatoes.
Sprinkle with shredded cheese.
Place a small tortilla on top to act as a lid.
Fold the edges of the large tortilla tightly over the small tortilla to enclose the fillings.
Heat a little oil in a pan over medium heat.
Place the crunchwrap seam-side down in the pan and cook for a few minutes.
Flip and cook the other side until both sides are golden brown and crispy.
Remove from the pan, cut in half, and serve immediately.
This recipe was organized by Hemogry AI based on the video.
Nutrition data is estimated based on the video and may not be fully accurate.