Taco Bell Crunchwrap Supreme (Printable Version)

A crave-worthy layered meal with seasoned beef, creamy cheese, fresh veggies, and a grilled flour tortilla wrap.

# What You'll Need:

→ Beef & Seasoning

01 - 1 lb ground beef
02 - 1 packet (1 oz) taco seasoning mix
03 - 1/3 cup water

→ Cheese & Sauces

04 - 1 cup nacho cheese sauce
05 - 1/2 cup shredded cheddar cheese
06 - 1/2 cup sour cream

→ Tortillas & Shells

07 - 4 large (10-inch) flour tortillas
08 - 4 tostada shells

→ Fresh Toppings

09 - 1 cup shredded iceberg lettuce
10 - 1 medium tomato, diced
11 - 1/4 cup diced red onion (optional)

→ Oil

12 - 1 tablespoon vegetable oil

# Directions:

01 - In a skillet over medium heat, cook ground beef until browned and fully cooked, about 6 to 8 minutes. Drain excess fat, then stir in taco seasoning and water. Simmer for 2 to 3 minutes until sauce thickens. Remove from heat and set aside.
02 - Warm nacho cheese sauce in a small saucepan or according to package instructions until hot and pourable.
03 - Place one flour tortilla on a flat surface. Spoon a quarter of the seasoned beef mixture into the center. Drizzle a quarter of the nacho cheese sauce over the beef. Place a tostada shell on top, then spread 2 tablespoons sour cream over it. Add shredded lettuce, diced tomato, and shredded cheddar cheese evenly over the toppings.
04 - Carefully fold the edges of the tortilla inward toward the center, creating pleats to cover the fillings completely. If needed, cut a small circle from an extra tortilla to cover exposed filling before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place the Crunchwrap seam-side down and cook for 2 to 3 minutes until golden and sealed. Flip and cook the other side for an additional 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve hot.

# Expert Suggestions:

01 -
  • It tastes like the real thing, but you control every ingredient and can actually pronounce them all.
  • The crispy-to-creamy contrast never gets old, and your kitchen smells incredible for hours.
  • Twenty minutes from craving to eating beats any drive-through, and impressing people with homemade Crunchwraps is its own kind of fun.
02 -
  • Drain your cooked beef aggressively or the whole wrap becomes soggy and the tortilla tears when you fold it; this is the one step where being thorough matters more than being gentle.
  • The tostada shell is your structural hero and prevents the other layers from sliding around, so place it intentionally in the center and let the cheese and sour cream help hold it stable.
03 -
  • A nonstick skillet is worth its weight in gold here because the cheese and sour cream can stick otherwise, and flipping becomes a stressful moment instead of smooth.
  • If your tortilla refuses to stay folded, a tiny dab of sour cream on the edges acts like edible glue and holds everything together before it hits the heat.
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