Serves: 4 people
a gluten-free, dairy-free and grain-free version of the Taco Bell classic!
For the Crunchwrap Supreme:
Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. Set aside.
Meanwhile, heat a large skillet over medium high heat with 1 tbsp avocado oil. When hot, add the onions and ground beef and cook, breaking up the beef with the back of a spoon, until it is cooked through, about 8 minutes.
Drain excess fat off of beef and place back into the hot skillet. Add the package of taco seasoning and 1/3 cup of broth or water. Cook, stirring, until well combined and most of the liquid is absorbed, about 3 more minutes. Remove from heat and cover to keep warm while you prepare the tostadas.
Place only FOUR of the cassava flour tortillas on a baking sheet and spray with non-stick cooking spray across the top. Bake for 8 to 10 minutes, or until golden brown and crisp. Set aside when done.
Set up an assembly line: the tostadas, ground beef, the cashew queso, the sour cream, the shredded lettuce, the diced tomatoes, and the remaining (uncooked) cassava tortillas all next to a large cutting board. Heat 1 tsp avocado oil in a very large skillet over medium heat. To help make the grain-free burrito sized tortillas more flexible, heat the tortillas in the skillet with the oil for 10-15 seconds a side, carefully flipping to be careful not to tear. *you are going to prepare each crunchwrap individually. So do not heat all of the burrito tortillas at once.
Transfer the burrito tortilla onto the large cutting board. scoop about 1/3 cup of the ground beef mixture into the center of the burrito tortilla. Top and gently spread 1.5 tbsp cashew queso on top. Gently place a tostada on top. Spread 1 tbsp of the sour cream on top of the tostada. Top with some shredded lettuce and diced tomato.
Place the uncooked cassava tortilla on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together and place, pleated side down, into the hot skillet with a little extra avocado oil (1-2 teaspoons). Cook until tortilla is golden and the seams are sealed together, about 3 minutes per side. Repeat with remaining Crunchwraps.
Serve with hot sauce, and enjoy!!