Description
This Copycat Crunchwrap Supreme recipe replicates the popular Taco Bell favorite with layers of seasoned ground beef, nacho cheese, a crispy tostada shell, sour cream, lettuce, tomato, and shredded Mexican cheese all wrapped in a warm flour tortilla and pan-toasted to golden perfection. Ready in just 40 minutes, these homemade crunchwraps make a delicious, satisfying meal for the whole family.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- ½ cup water
- 1 teaspoon minced garlic
- 1 jar nacho cheese or queso cheese dip
- 6 extra large flour tortillas
- 6 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 large tomato, diced
- 1 cup shredded Mexican cheese blend
- Cooking spray
Instructions
- Cook the beef mixture: In a large skillet over medium-high heat, cook and crumble the ground beef with the chopped onion until the beef is no longer pink. Drain the excess grease. Stir in the taco seasoning, water, and minced garlic. Cook until the mixture starts to boil, then reduce heat to low and simmer for 5 minutes to develop the flavors.
- Warm the cheese and tortillas: Heat the nacho cheese or queso cheese dip in a microwave-safe bowl until warm. Arrange the flour tortillas on a large plate and microwave them for 20 seconds to make them pliable for wrapping.
- Assemble each crunchwrap: Lay one warm flour tortilla flat. Spoon a heaping ½ cup of the taco meat mixture into the center. Drizzle a couple tablespoons of the warmed nacho cheese over the meat. Place one tostada shell on top of the meat and cheese layer. Spread a thin layer of sour cream over the tostada shell, then add shredded lettuce, diced tomato, and shredded Mexican cheese on top.
- Fold the crunchwrap: Starting from the bottom edge of the tortilla, carefully fold it up over the center filling. Continue folding the edges around the fillings, working your way evenly around to create a sealed wrap.
- Repeat assembly: Make the remaining five crunchwraps in the same way using the rest of the ingredients.
- Toast the crunchwraps: Spray a large non-stick skillet with cooking spray and heat it over medium to medium-low heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side until golden brown. Repeat this process with all crunchwraps.
- Serve: Serve the crunchwraps immediately while warm and enjoy!
Notes
- For extra crispiness, press down lightly on the crunchwrap while cooking in the skillet.
- You can substitute ground turkey for a leaner option.
- Adjust taco seasoning amount to taste or make your own homemade version for a fresher flavor.
- Warm tortillas help prevent cracking when folding.
- Use a non-stick skillet to avoid sticking and ease flipping.
- Serve with salsa or guacamole for added flavor.
