This homemade Crunchwrap Supreme is better than Taco Bell, period. Seasoned taco meat, melty nacho cheese, crisp tostada center and fresh veggies packed inside a perfectly grilled flour tortilla – what doesn’t sound good about that?
Make these for a quick and satisfying dinner! It’s an easy recipe that you can customize many ways (grilled chicken instead of beef or no cheese for lactose intolerant peeps). I suggest adding your favorite hot sauce & serving immediately.
Make your fast food favorite at home with this simple recipe.
Course Main Course
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Ingredients
1lbGround Beef
1PacketTaco Seasoning
1PackBurrito Size Flour Tortillas
1PackTostada Shells
1Tomato, diced
1CupShredded Lettuce
1CupSour Cream
1CupShredded Mexican Cheese
1CupNacho Cheese
Instructions
In a large pan, cook ground beef over medium heat and drain once the meat is no longer pink.
Place meat back in the pan and mix in taco seasoning packet. Add water and cook according to packet instructions.
Place tostada shell on top of flour tortilla. Using a knife, trace a circle shape around the tostada shell so you end up with a flour tortilla that matches the size of the tostada shell. Repeat for as many crunchwraps as you plan to make.
Warm up the nacho cheese in the microwave and set aside. Warm up the flour tortillas on a plate in the microwave for 20 seconds.
Dice tomato and prepare shredded lettuce. Place one warm flour tortilla on a large cutting board to assemble crunchwrap.
Spread a layer of nacho cheese on the tortilla. Place 1/2 cup of taco meat in the center of the tortilla.
Add a thin layer of sour cream to the top of one tostada shell and place on top of the taco meat. Next, add the diced tomatoes, shredded lettuce and a handful of shredded Mexican cheese.
Place your tortilla cutout from step 3 on top and then begin folding the edges upward working your way around the crunchwrap, as tightly as possible.
Spray a skillet with cooking spray and heat over medium. Place the crunchwrap seam-side down onto the pan. Cook for 2-3 minutes or until golden brown. Flip and cook for another 2-3 minutes.