Taco Bell Crunchwrap Supreme (Printable Version)

Grilled flour tortilla layered with seasoned beef, creamy cheese, and fresh veggies for a flavorful handheld delight.

# Ingredient List:

→ 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

# Steps:

01 - In a skillet over medium heat, brown the ground beef for 6 to 8 minutes until fully cooked. Drain excess fat. Stir in taco seasoning and water, then simmer for 2 to 3 minutes until thickened. Remove from heat and set aside.
02 - Warm the nacho cheese sauce in a small saucepan or per package instructions until hot and pourable.
03 - Place one flour tortilla flat on the work surface. Spoon 1/4 of the seasoned beef into the center. Drizzle with 1/4 of the warm nacho cheese sauce. Top with a tostada shell, then spread 2 tablespoons sour cream over the shell. Add shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Carefully fold the edges of the tortilla upwards and over the filling, creating pleats to seal the center completely. If needed, cut a small circle from an extra tortilla to cover any exposed filling before folding.
05 - Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Place the Crunchwrap seam-side down and grill for 2 to 3 minutes until golden and sealed. Flip and cook the opposite side for an additional 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve while hot.

# Expert Advice:

01 -
  • You get that signature crunch from the tostada shell exactly how you remember it, every single time.
  • It comes together in 40 minutes, making it perfect for weeknight dinners or feeding a crowd without stress.
  • Once you master the folding technique, you'll feel like you've unlocked a secret that makes you look like a kitchen genius.
02 -
  • Don't skip draining the beef—excess grease will make the whole thing soggy and mess with your beautiful fold.
  • The tostada shell is non-negotiable; it's what keeps this from becoming just another burrito and gives you that textural contrast that makes it special.
  • Let the cheese and sour cream stay at room temperature or slightly warm before assembly, or the folding gets frustratingly difficult.
03 -
  • Make the beef and warm the cheese ahead of time—you can assemble and grill everything within minutes when you're ready to eat.
  • Keep a small bowl of water nearby while folding; if your tortillas dry out, a light brush of water makes them pliable again.
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