Description
This Copycat Crunchwrap Supreme recipe recreates the popular fast-food favorite at home with seasoned ground beef, nacho cheese, crispy tostada shells, and fresh toppings all wrapped in a large toasted flour tortilla. Perfect for a satisfying and fun meal that combines textures and flavors in every bite.
Ingredients
Scale
Meat & Seasoning
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- 1/2 cup water
- 1 teaspoon minced garlic
Cheese & Sauces
- 1 jar nacho cheese or queso cheese dip
- 1 cup sour cream
- 1 cup shredded Mexican cheese blend
Tortillas & Shells
- 6 extra large flour tortillas
- 6 tostada shells
Vegetables
- 2 cups shredded lettuce
- 1 large tomato, diced
Others
- Cooking spray
Instructions
- Cook the Beef Mixture: In a large skillet over medium-high heat, cook and crumble the ground beef with chopped onion until the beef is no longer pink. Drain excess grease. Stir in the taco seasoning packet, water, and minced garlic. Bring to a boil, then reduce heat to low and let simmer for 5 minutes to absorb flavors.
- Warm Nacho Cheese and Tortillas: Heat the nacho cheese or queso cheese dip in a microwave-safe bowl until warm. Place the flour tortillas on a plate and microwave them for about 20 seconds to make them more pliable for folding.
- Assemble the Crunchwrap: Lay one warmed flour tortilla flat. Spread about heaping 1/2 cup of taco meat in the center. Drizzle a few tablespoons of warm nacho cheese over the meat. Place one tostada shell on top. Spread a thin layer of sour cream over the tostada shell, then top with shredded lettuce, diced tomato, and shredded Mexican cheese blend.
- Fold the Crunchwrap: Starting from the bottom edge of the flour tortilla, carefully fold the edge up and over the toppings towards the center. Continue folding around the tortilla, overlapping the edges to enclose the filling securely.
- Repeat Assembly: Repeat the assembly and folding steps for all remaining tortillas, taco beef, tostada shells, and toppings to make 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 onto the skillet and cook for 1 to 2 minutes until the bottom is golden brown. Carefully flip and cook the other side until golden brown as well. Repeat with remaining crunchwraps. Serve immediately while warm.
Notes
- Use extra large flour tortillas to ensure enough space for all fillings and easy folding.
- To crisp the tostada shell fully, avoid excess moisture on sour cream to prevent sogginess.
- Adjust seasoning and spiciness of taco meat to your taste by choosing mild or hot taco seasoning.
- For a vegetarian option, substitute ground beef with seasoned plant-based crumbles or beans.
- Use a spatula to help fold and press the crunchwrap edges tightly for secure closure.
