Description
This Copycat Crunchwrap Supreme recipe recreates the beloved Taco Bell favorite at home with layers of seasoned ground beef, nacho cheese, crispy tostada shells, and fresh toppings all wrapped in a large flour tortilla, pan-grilled to golden perfection. Ready in about 40 minutes, it serves 6 and delivers a satisfying texture and flavor combination that will please any Tex-Mex lover.
Ingredients
Scale
Beef Mixture
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- ½ cup water
- 1 teaspoon minced garlic
Cheese and Toppings
- 1 jar nacho cheese or queso cheese dip
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 large tomato, diced
- 1 cup shredded Mexican cheese blend
Wrap and Shells
- 6 extra large flour tortillas
- 6 tostada shells
- 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 excess grease. Stir in the taco seasoning, water, and minced garlic. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes to develop flavor.
- Warm the cheese and tortillas: In a microwave-safe bowl, warm the nacho cheese or queso cheese dip. Place the flour tortillas on a large plate and microwave for 20 seconds to soften them for easier rolling.
- Assemble the crunchwrap: Lay one warmed flour tortilla flat. Spoon a heaping ½ cup of the seasoned taco meat into the center. Drizzle with a couple of tablespoons of warm nacho cheese. Place one tostada shell on top of the meat and cheese. Spread a thin layer of sour cream over the tostada shell. Add shredded lettuce, diced tomato, and the shredded Mexican cheese on top.
- Fold the crunchwrap: Beginning at the bottom edge of the flour tortilla, fold the edge up over the center filling. Continue folding in sections around the tortilla until the entire filling is enclosed securely.
- Repeat assembly: Repeat steps 3 and 4 with the remaining tortillas, taco meat, tostada shells, and fillings to create a total of 6 crunchwraps.
- Cook the crunchwraps: Spray a large non-stick skillet with cooking spray and heat over medium to medium-low heat. Place one crunchwrap seam-side down in the skillet and cook for 1 to 2 minutes or until the bottom is golden-brown and crispy. Carefully flip and cook the other side until golden-brown as well. Repeat with remaining crunchwraps. Serve immediately while hot and crispy.
Notes
- Make sure to fold the flour tortillas tightly to keep the fillings secure during cooking.
- You can substitute ground turkey or chicken for a leaner protein option.
- For extra crispiness, toast the tostada shells in the oven for a few minutes before assembling.
- If you prefer a spicier version, add diced jalapeños or hot sauce to the filling.
- Leftover crunchwraps can be reheated in a skillet or oven to maintain crispiness rather than using a microwave.
