Taco Bell Crunchwrap Supreme

Heat olive oil in a cast iron skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.

Stir in onion powder, garlic powder, paprika, cumin, chili powder, salt, and black pepper. Cook for another minute until fragrant.

In a small bowl, whisk together mayonnaise, ketchup, white vinegar, chili powder, garlic powder, onion powder, and salt until well combined.

Warm the large flour tortillas slightly to make them pliable. Lay one large tortilla flat.

Spread a layer of taco sauce in the center of the large tortilla, leaving a border. Top with a portion of seasoned ground beef, shredded cheddar cheese, sour cream, shredded lettuce, diced tomatoes, and crushed Doritos.

Place a medium flour tortilla on top of the fillings.

Fold the edges of the large tortilla inward over the medium tortilla, creating a hexagonal shape. Press gently to seal.

Wipe out the cast iron skillet and heat it over medium heat. Add a little oil if needed.

Place the assembled crunchwraps seam-side down in the skillet. Cook for 4-6 minutes per side, until golden brown and the cheese is melted. Press down with a spatula as they cook.

Remove from skillet, let cool slightly, then cut in half and serve immediately.