Brown your ground beef over medium heat in a large skillet. Breaking the meat into smaller pieces as it cooks.
Add the taco seasoning and finish as directed on the packet.
Warm your large flour tortillas and cover with a damp paper towel.
Assemble your Crunchwrap.
Place one large flour tortilla on a clean surface. Spoon about a quarter cup of the nacho cheese into the center of the tortilla. Spread it out to approximately the size of your tostada. Spread about a quarter of the taco meat on top of the nacho cheese. Then top it with the tostada. Spread the guacamole on top of the tostada, followed by the sour cream, lettuce, tomatoes, and jalapeños (optional). Finally, place one flour tortilla on top.
On a non-stick griddle, spread out about 1/4 Cup of shredded cheese and melt over medium-low heat.
Once the cheese has melted, fold the Crunchwrap closed. Fold the bottom flour tortilla up towards the center of the smaller flour tortilla. Using both hands, rotate the Crunchwrap clockwise and do another fold. Repeat until the bottom tortilla is fully folded up and covering the top tortilla, likely 5 or 6 folds. The Crunchwrap is now fully secured by the folded tortilla.
Use both hands to carefully flip the Crunchwrap Supreme so the folded seams face down and place it on the melted cheese. This will give the Crunchwrap another seal on top. Toast for 1 to 2 minutes.
Once the Crunchwrap has browned and before you burn the cheese, flip the Crunchwrap using a spatula and toast the bottom side. About 1 to 2 minutes, be careful not to burn.
Remove from the heat and repeat steps 4 through 10 until complete.
Serve with your favorite taco sauce, additional sour cream, guacamole, whatever you would like!
Pre-heat the oven to 425 degrees (F) to cook the hash brown patties.
Spray aluminum foil with cooking spray and lay out the hash browns to bake in the oven. Season the hash browns with salt and spray with cooking spray.
Cook the hash browns for about 15 to 17 minutes.
While the hash browns cook on the first side, mix the eggs well in preparation to scramble, then cook and brown 1 lb of Jimi Dean hot breakfast sausage. Break the sausage into small pieces. Drain the grease and set the cooked sausage aside.
After about 15 to 17 minutes, flip the hash browns, then salt and spray the tops of the hash browns with cooking spray.
Place the hash browns back into the oven and cook for another 15 to 17 minutes.
While the hash browns finish cooking, in a sauté pan add the olive oil or butter and heat the pan over medium-low heat.
Add the eggs to the sauté pan and cook your eggs, mixing while cooking to scramble the eggs to the doneness of your liking.
Remove the eggs from the heat and set them aside.
Lower the heat of the oven down to 375 degrees (F)
Time to build the quesadilla!
Lay the burrito tortillas around the sheet pan, ensure that the bottom of the pan is covered by the tortillas and part of the tortillas are hanging over the edge.
Add the cooked hash browns on the bottom layer, then spread out the sausage, half of the cheese, the eggs, and remaining cheese.
Lay the two burrito tortillas on top to ensure max coverage when you fold the overhanging tortillas on top.
Place another sheet pan or casserole dish on top and press down slightly.
Bake, with the additional sheet pan or casserole dish on top, for 15 minutes.
Remove the top sheet pan or casserole dish, and bake for another 7 to 8 minutes. Keep an eye on the tortillas to ensure they do not burn.
Take the quesadilla out of the oven and let it rest for 5 minutes before slicing. You can use a pizza wheel to make it easier.
Serve with your preferred condiments. Whether it is taco sauce, salsa, sour cream, ketchup ep, etc.
Spray each muffin tin (large sized) with the cooking spray.
Layer two wontons in each cup, rotating 45 degrees for the second.
Place one large spoonful of taco meat at the bottom, then top with a little taco sauce and shredded cheese.
Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
Top the cups with a little taco sauce and your favorite taco accoutrements. Tomatoes, sour cream, lettuce, jalapeños, black olives, more taco sauce, cilantro…
In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
Bake on the center the center rack for between 25 and 30 minutes.
Remove the dip and let it rest for 10 to 15 minutes.
Top with the tomatoes, black olives, and cilantro.
Serve with your favorite corn tortilla chips or chips.
In a large dutch oven, brown the ground beef over medium heat. Break the beef into smaller pieces while it cooks. If needed, drain the grease. If you use lean ground beef at 93% or higher, there is no need.
Add the packages of taco seasoning and continue cooking per package instructions. If water is needed per the instructions, add it a tablespoon at a time because you have a little bit of fat rendered from the ground beef already. Be careful not to add too much liquid.
Once the beef is browned, add the remaining ingredients. Stir to combine and bring to a simmer.
Cover, reduce the heat to low, and simmer for 30. Stir 2 to 3 times while it simmers.
Build your Taco Chili bowl. Taco chili, topped with your favorite toppings. Cheese, sour cream, corn chip, green onions, cilantro, etc…
NOTE: If you use a crock pot, after step 2, add everything into the crock pot and stir to combine well. Cook on high for 4 hours or on low for 6 to 8 hours. You can also cook the Taco meat the day before and keep it in the refrigerator before using.
In a large bowl, mix the sour cream, mayo, and buttermilk. Add the white vinegar and mix well. Add the remaining ingredients, mix, place in a jar or bottle and refrigerate for at least 2 hours (overnight is best).
Taste and adjust the seasoning to your preference and enjoy!
