Homemade Crunchwrap Supreme Remixed

IMG_20130520_191047_713 IMG_20130520_192616_192 IMG_20130520_194415_804 IMG_20130520_194750_361 IMG_20130520_195028_480 IMG_20130520_194406_707 IMG_20130520_201811_002 IMG_20130520_201908_007As tasteful as fast food can be at times, I really REALLY dislike it for several reasons of which I don’t have too much time time to explain. But every now and then I do crave something, fast, fattening and cheap! I’m a huge fan of Mexican food so my first pick is always Taco Bell. They have a delicious menu item called the crunchwrap supreme and it is literally heaven in your mouth-seriously, it’s that good. Well I always prefer to learn how to make my own dishes from scratch so that I know what is actually being put into my food and make sure nothing is dropped on the floor and then put back on my sandwich/taco (I have witnessed this when I worked at Wendy’s, by a manager at that!). Anyways, I found the perfect recipe to make an exact replica of the delicious meal! I even added my own favorable ingredient to make it even more uniquely delicious. Here’s the recipe for you to try:

  • Large Flour Tortillas burrito style
  • 1 lb ground beef
  • 1 packet taco seasoning
  • sour cream
  • guacamole (optional)
  • shredded cheese or nacho cheese
  • tortilla chips (you could use use a corn tortilla)
  • tomatoes
  • lettuce
  • corn (optional)


  1. Brown ground beef in a skillet, add the packet of taco seasoning and stir until mixed well. Cook for another minute or so. For those of you who would like to add corn, boil the corn for ten minutes, let cool, cut kernels off cob with knife, separate kernels using a fork and mix with your ground beef.
  2. Microwave the tortillas for a few seconds just to warm them up, it will make the wrapping easier.
  3. Take a tortilla, spread some sour cream in the center.Top with ground beef.
  4. Top with shredded cheese or a few scoops of nacho cheese.
  5. Next add a layer of tortilla chips or at this point you would add a small corn tortilla like a tostada size.
  6. Top with lettuce and tomato and then starting on the bottom, fold up the tortilla toward the center, continue all the way around until it is all folded over, it WON’T cover it completely.
  7. Carefully lift it up and set it fold side down on a non stick pan. Press with a spatula and cook until nice and brown, flip it over and cook the other side. It won’t take long at all.
  8. Serve with extra sour cream and guac if you rock! ;D

Related Articles: http://fullbelliesmakehappykids.wordpress.com/2011/11/28/homemade-crunchwrap-supreme/


Macaroni & Cheese From Scratch

This is my all-time favorite dish in the entire word. I could eat this stuff any time of the day every day forever. It was love at first taste, and it has been ever since I was a tot. I got this recipe originally from my baby’s daddy’s aunt when I first tried it at one of their family get togethers for the Holidays. I LOVED her macaroni & cheese so much I went back for seconds. YES – in front of everybody! I had to get her recipe. So I did, and then I looked online at a few other homemade macaroni&cheese recipes to see how other people made it. I took a little of this recipe, a little of that one and through it together with the recipe I got from his aunt. So I guess you could call this my own recipe, but those are just my notes to you guys on where the idea originated from. For my dish I used twice the ingredients so I could make twice as much and have PLENTY of leftovers for lunch. This is one of those dishes that are great as leftovers for these days that I’m so big and pregnant, the last thing I want to do is stand in the kitchen making dinner every night.


  • 1 (8 oz.) package macaroni
  • 2 tbsp butter
  • 2 eggs
  • 1 cup milk
  • 2 1/2 cups sharp cheddar cheese, shredded
  • 2 tbsp. corn starch
  • 1 tsp. salt


  1. Preheat oven to 375°F. Lightly grease 2 qt. baking dish.
  2. Cook macaroni in salted boiling water as directed.
  3. Whisk eggs (first), then add milk and corn starch. Mix until well blended.
  4. Add butter and cheese to macaroni. Stir until well combined.
  5. Add milk mixture, gradually.
  6. Spoon into greased baking dish after everything is mixed well.
  7. Sprinkle remaining 1/2 cup cheese on top.
  8. Bake for 30-40 minutes until milk is evaporated and top is golden brown.

Last Minute Dinner Idea

Surprise Pasta Dish – This was what the title was going to be, but I didn’t want to scare people away from reading further, lol! Anyhow, it’s been a few days since I’ve cooked anything special. However, something came over me last night and I was “all of sudden” inspired to cook. I decided to look into this new recipe app that I downloaded to try and find a dish that looked appetizing to me at that specific moment. I came across a couple different pasta dishes that looked cravingly delicious. But instead of going by one single recipe, I decided to make my own recipe combining a few different recipes mixed with a couple of my own little tweaks. This is the recipe I came up with:

My Homemade Creamy Tomato & Mushroom Pasta Dish

My Homemade Creamy Tomato & Mushroom Pasta Dish


  • 1 package Linguini
  • 1 large tomato (cut into large chunks)
  • 1 package sliced mushrooms
  • ½ large onion
  • 2-4 cloves peeled garlic
  • ½ cup shredded cheese (whatever you fancy)
  • 2 tbsp. salt
  • 3 cups milk
  • Olive oil (Enough to cover bottom of pan)
  • 1/3 cup water
  • (3) ½ tsp. corn starch


  1. Cook Linguini in a large pot of “salted” (1 tbsp.) boiling water (according to package directions).
  2. Chop onion and garlic in a food processor. If you don’t have one you can just cut them into pieces yourself, small or large, whatever is easier or tastes better for you. Pour enough olive oil in a large skillet to cover the bottom. Toss in the chopped onions and garlic and your mushrooms and sauté until turning brown. Once it starts to brown, pour in 1/3 cup of water. Cover checking it every 2-3 minutes.
  3. In a separate medium sauce pan, cook your tomato chunks in the 3 cups of milk, 1 tbsp. salt, and three ½ tsp. of corn starch. Cook over medium-high heat and stir until sauce becomes thick. If it starts to bubble, turn the heat down to medium-low.
  4. When sauce is creamy enough to your liking, pour in your sautéed mushrooms. Stir. Add Linguini and toss until thoroughly mixed. Sprinkle the top with your favorite shredded cheese. I used shredded Gouda cheese for my dish and it tasted marvelous!

I call this dish: Creamy Tomato-Based Mushroom Linguini. That’s the best I could come up with; when I think about a “catchier” name for it, I’ll change it. Regardless of the name, it turned out tasting so delicious that I am officially calling it one of my own “personal” delicacies. It’s really easy to make and was done in less than 30 minutes. My estimated serving size for this particular meal would be anywhere from 3-5 adults.