If you like the Crunchwrap Supreme from a local fast-food chain, then you’ll absolutely love this Tasty 7 Layer Quesadilla Wrap. While it’s somewhat of a copycat, it’s so much better. Tasty 7 Layer Quesadilla Wrap is not at all doughy, and you can actually taste the yummy ingredients!
The Taco Meat
While you could use different fillings for this amazing quesadilla wrap, I chose to use my go-to taco meat.
My go-to taco meat uses only three basic ingredients plus some water. The three ingredients are ground beef, my DIY taco seasoning and Rotel Original Tomatoes and Green Chilies.
You could certainly use store-bought taco seasoning in this recipe. However, making your own is super easy. In addition, it’s so much better and you know exactly what’s in it.
- I started by browning the ground beef in a large skillet over medium heat. When the ground beef was fully cooked, I transferred it to a colander and rinsed it in hot water.
Some might object to rinsing the cooked ground beef because of washing away flavor. However, you’re also washing away residual grease.
I’ve found that the real flavor of the taco meat comes from the taco seasoning and the Rotel tomatoes.
- Once the ground beef was drained, I rubbed it between my hands to break it down into small pieces. Then, I returned the ground beef to the skillet.
I added the taco seasoning, Rotel tomatoes and water to the ground beef and stirred to combine everything. Then, I cooked the mixture for about 20 minutes until most of the liquid had evaporated.
Here’s What You’ll Need for the 7-Layer Quesadilla Wrap
- The Wrap: For the wrap, I used 10-inch flour tortillas and 6-inch flour tortillas.
- The 7-Layers: The 7-layers consisted of store-bought salsa con Queso, taco meat, triangular corn chips or tortilla chips, sour cream, iceberg lettuce, tomatoes and shredded Colby Jack cheese.
Assembling the 7-Layers
- I started with a 10-inch flour tortilla. For the first layer, I spread about a 6-inch circle of the salsa con Queso on the flour tortilla.
Then, I spread about a half a cup of the taco meat on the salsa con Queso.
- Next, I arranged the triangular tortilla chips on top of the taco meat. Then, I spread some sour cream on the tortilla chips.
- For the fifth layer, I added some shredded iceberg lettuce. Then, I added some diced tomatoes for the sixth layer.
- For the final layer, I sprinkled on some shredded Colby Jack cheese.
Finishing the Tasty 7 Layer Quesadilla Wrap
Before wrapping the 10-inch tortilla, I topped the 7 layers with a 6-inch flour tortilla. Then, I wrapped the 10-inch tortilla around the filling in a hexagon shape.
I heated a 12-inch nonstick skillet over medium heat. Then, I added the wrapped quesadilla, seam-side down. I cooked it for about 3 minutes until it started to brown. Next, I flipped the wrapped quesadilla over and cooked it for another 3 minutes or so until the other side started to brown.
I transferred the browned quesadilla wrap to a cutting board and cut it in half before serving it with a side salad.
Talk about good! The Tasty 7 Layer Quesadilla had the perfect amount of each of the fillings. It was a bit spicy, and absolutely delicious. Yum!
Frequently Asked Questions
You can definitely substitute ground turkey for the ground beef in this recipe. In fact, I often use ground turkey instead. The reason is that the ground turkey tends to me more tender.
Feel free to use your favorite taco meat in this recipe.
Mexican blend cheese can be substituted in this recipe. Also, you can use Monterey Jack cheese, cheddar cheese, Pepper Jack cheese, or whatever cheese you have on hand.
It’s best to serve the 7-Layer Quesadilla Wrap after it’s been assembled and browned. The reason is that the flour tortilla will become somewhat soggy, and the tortilla chips will lose their crunch.
Other Mexican Inspired Recipes
This 7-Layer Quesadilla Wrap is perfect if you’re a fan of Mexican inspired dishes. For other amazing recipes, you should try these:
Tasty 7-Layer Quesadilla Wrap
- 1 pound ground beef or ground turkey 93% lean
- 3 Tablespoons taco seasoning, preferably homemade (See Tip 1)
- 10 ounce can Rotel Original Diced Tomatoes & Green Chilies
- ½ cup water
- 12 (10-inch) flour tortillas
- ¾ cup Salsa Con Queso Cheese Dip, store-bought
- 6 24 to 36 triangular tortilla chips or 6 (6-inch) Tostada Shells
- 6 Tablespoons sour cream (See Tip 2)
- 1 cup shredded iceberg lettuce
- 1 tomato, diced
- 1 cup shredded Colby Jack cheese (See Tip 3)
- 6 6-inch flour tortillas (See Tip 4)
- Brown ground beef in 12-inch nonstick skillet over medium heat, breaking up into small pieces. Transfer to colander; run under hot water to remove as much fat as possible. Drain completely. (See Tip 5)
- Wipe skillet with paper towel. Return browned ground beef to skillet by rubbing between hands to break up into small pieces. Add taco seasoning, Rotel tomatoes and water. Stir to combine. Cook uncovered over medium heat for 20 minutes, or until most of the liquid has evaporated. Allow to cool.
- Place flour tortilla on work surface. Spread 2 tablespoons cheese dip in 6-inch circle in middle. Add ½ cup of meat filling and spread over cheese dip. Place 4 to 6 triangular tortilla chips or one tostado shell on top of meat filling. Spread 1 tablespoon sour cream on tortilla chips or tostado shell. Add 2 to 3 tablespoons shredded lettuce, 1-½ teaspoons diced tomatoes, and 2 to 3 tablespoons shredded cheese. Top with 6-inch tortilla.
- Fold large tortilla around filling in hexagon shape.
- Heat 12-inch nonstick skillet over medium heat. Add quesadilla wrap, seam side down. Cook for 3 minutes, or until lightly browned. Turn and cook 3 more minutes or until other side is lightly browned.
- Repeat with remaining flour tortillas and filling.
- Yield: 6 Tasty 7-Layer Quesadilla Wraps.
Chula’s Expert Tips
- I prefer making my own taco seasoning because that way I can control the ingredients, especially the salt.
- I used low-fat sour cream.
- You can also use Mexican blend cheese, cheddar cheese, Monterey Jack cheese, Pepper Jack cheese or whatever cheese you have on hand and/or prefer.
- Rather than purchasing separate 6-inch flour tortillas, you can cut down larger tortillas to fit.
- Some would argue that by rinsing the cooked ground beef, you are also rinsing away flavor. I’ve found, however, that the real flavor comes from what is added to the cooked ground beef. If you’d prefer to skip this step, however, your taco meat will still be good.