INGREDIENTS

• 1 tablespoon Oil
• 1 lb. (450g) Ground beef
• Salt to taste
• Black pepper to taste
• 1/2 teaspoon Cayenne pepper/Chili flakes (optional) 
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1 tablespoon (15g) Butter
• 1 tablespoon (15g) Flour
• 1/2 cup (120ml) Milk
• Pinch Salt
• Pinch Cayenne pepper
• 4oz (115g) Cheddar cheese
• 4 Large flour tortillas
• 4 small flour tortillas
• 4 Tostadas (corn tortillas)
• Shredded lettuce
• Tomatoes, chopped
• Cheddar cheese
• Nacho cheese sauce
• 1-2 tablespoons Sour cream per serving

DIRECTIONS

1. Cook the meat: Heat oil over high heat. Add ground beef, season with salt, pepper, paprika, cumin, chili flakes. Cook, breaking up the meat with a wooden spoon, until no longer pink. Turn the heat off and set aside.
2. Make nacho cheese sauce (or use store bought): in a saucepan melt the butter, add flour and whisk until smooth paste forms. Add the milk to the pan, turn to high heat and bring to a boil, while whisking constantly, until thickens. Add pinch of salt and cayenne pepper and whisk. Turn the heat off, add the cheese and whisk until melted and smooth.
3. Assembly: Lay a large tortilla on a flat surface. Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and some shredded cheese. Place smaller flour tortilla on top and tightly fold edges of large tortilla toward the center.
4. Cook the crunchwrap: heat the crunchwrap, sealed side down, in a pan over medium-high heat, until golden brown. Flip and cook the other side until golden brown.

Ingredients

• 1 refrigerated pizza crust
• 2 tablespoons olive oil
• ½ cup chopped onion
• 1 lb. ground beef
• 3 tablespoon Homemade Taco Seasoning
• ½ cup water
• 1 cup Fiesta Blend shredded cheese divided, or you can use your favorite. Plus additional for serving, if desired.
• 1 tomato, diced plus additional for topping, if desired
• 2 tablespoons butter melted
• 2 cups chopped Romaine lettuce
• sour cream and taco sauce for serving if desired

Instructions

• Prepare a rimmed baking sheet by lining it with parchment.
• Preheat oven to 375 degrees F.
• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3-5 minutes. Add the ground beef and cook until brown. Pour in the water and homemade taco seasoning and mix until well incorporated. Reduce heat to low and simmer for 5-7 minutes.
• Transfer the piece of parchment to your work surface and using a rolling pin, roll out the pizza dough so that it measures 10 x 15-inches. With a knife or pizza cutter, make slices 1½ inches thick and 3 inches long down both long sides of the dough.
• Leaving about an inch at the top and bottom, place the ground beef down the center of the dough. Cover the beef with 3/4 cup of the cheese, and then add the diced tomato.
• Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with opposite slices just until the last two. Fold the end up and wrap the last two slices over it to secure.
• Gently brush the top and sides with the melted butter. Sprinkle the remaining 1/4 cup of cheese on top.
• Transfer the braid on the parchment to the rimmed baking sheet. Bake for 20-25 minutes, until golden brown. Allow to cool a few minutes before serving. Cover with chopped Romaine lettuce, additional tomato and cheese, if desired. Serve with sour cream and taco sauce.

INGREDIENTS

• Runza Dough
• 2 cup warm water
• 2 packages active dry yeast
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1 egg
• 1/4 cup margarine melted and cooled
• 6 1/2 cups flour
• Hamburger Filling
• 1 1/2 pounds ground hamburger
• 1/2 cup chopped onion
• 3 cups shredded cabbage
• 1/2 cup water
• 1 TSP Worcestershire Sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• Dash of Tabasco

PREPARATION

NOTE: CONSIDER MAKING AT LEAST 1/2 AGAIN……NOT THAT MUCH DOUGH

Mix water, yeast, sugar and salt and stir until dissolved.

Add egg and melted margarine.

Stir in flour.

Put in the refrigerator for four hours.

Roll dough into oblong shape and cut into 16 squares.

Divide the hamburger filling (see below) between the squares.

Pull four sides up and press edges together.

Place on greased cookie sheet and bake for 20 min at 350 degrees.

Hamburger Filling

Brown hamburger and onion.

Drain off excess grease.

Add cabbage, seasonings and water.

Simmer for 15-20 minutes. Cool completely.