Description
This Homemade Crunchwrap Supreme is a delicious copycat of the Taco Bell favorite, made with seasoned beef, melty cheese, crunchy tostada, and all your favorite toppings wrapped in a golden, crispy tortilla. Super satisfying, fun to make, and perfect for a quick dinner or lunch!
Ingredients
Units
Scale
For the Filling:
- 1 lb ground beef
- 1 tablespoon taco seasoning
- 1/4 cup water
For Assembly:
- 6 large (burrito-size) flour tortillas
- 6 tostada shells
- 1 cup nacho cheese sauce or shredded cheddar cheese
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded Mexican cheese blend
- Cooking spray or oil for pan
Instructions
- In a skillet over medium heat, cook ground beef until browned. Drain any excess fat. Stir in taco seasoning and water; simmer for a few minutes until thickened. Set aside.
- Warm the tortillas slightly so they’re pliable.
- To assemble each crunchwrap, layer in the center of a tortilla: a few spoonfuls of seasoned beef, cheese sauce or shredded cheese, a tostada shell, sour cream, lettuce, tomatoes, and shredded cheese.
- Fold the edges of the tortilla up and over the center, creating pleats to seal it all in. If the tortilla doesn’t fully close, cut a small circle from another tortilla and place it over the center before folding.
- Heat a skillet over medium heat and spray with cooking spray or brush with oil. Place the crunchwrap seam-side down and cook for 2–3 minutes per side, or until golden brown and crispy.
- Slice and serve hot!
Notes
- You can swap beef for ground turkey, chicken, or even black beans for a vegetarian version.
- Add hot sauce or jalapeños for extra heat.
- Make it vegan by using plant-based meat and dairy-free cheese/sour cream.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 530
- Sugar: 3g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
