Pizza Crepe Taco Pancake Chili Bag
Ingredients: ground beef, tomatoes, lettuce, mayo, sour cream · 70 min cook time · 1650kcal · $40.55
Ingredients
200g ground beef, 1piece tomatoes, 1head lettuce, 2tbsp mayo, 2tbsp sour cream, 1tsp spices, 1packet nacho cheese, 1piece flour tortilla, 0.5can refried beans, 1piece corn tortilla, 100g Monterey Jack cheese, 2tbsp guacamolito sauce, 1piece corn husk, 2tbsp pico de gallo, 2eggs scrambled eggs, 100g Gruyere cheese, 1link Merguez sausage, 1piece Portobello mushrooms, 1piece frozen pizza, 1piece blueberry pancake, 1cup cornstarch, 1cup flour, 2eggs eggs, 1bottle beer, 2gallons vegetable oil, 2cups spicy vegetarian chili
Instructions
1. Start off by pre-making crepes and pancakes.
2. Stuff the taco with ground beef, tomatoes, lettuce, Southwestern sauce, and nacho cheese.
3. Add a flour tortilla with refried beans, followed by a toasted corn tortilla with Monterey Jack cheese.
4. Dress the chalupa with guacamolito sauce and place it in a corn husk with pico de gallo, then bake.
5. Spread scrambled eggs inside a Parisian crepe along with Gruyere cheese, Merguez sausage, and sauteed Portobello mushrooms.
6. Throw the assembly inside of a frozen pizza, followed finally by a gargantuan blueberry pancake.
7. Make a simple beer batter with equal parts cornstarch and flour, eggs, and beer, and whisk until smooth.
8. Place the entire taco assembly into a large casserole full of batter, cover with more batter, and carefully drop into oil heated to 350 degrees Fahrenheit.
9. Pull the skewers, flip, fry for about 25 minutes all told, and let cool.
10. Ready a commemorative tote bag, fill it with spicy vegetarian chili, and nestle the labor of love inside.
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