Description
This Copycat Crunchwrap Supreme recipe recreates the beloved fast food favorite right at home. Featuring seasoned ground beef, layers of nacho cheese, crunchy tostada shells, sour cream, fresh lettuce, tomato, and shredded Mexican cheese, all wrapped in a warm flour tortilla and pan-fried to golden perfection. Ready in 40 minutes, it makes a delicious, satisfying meal for 6 servings.
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
Fillings & Wrap
- 1 jar nacho cheese or Queso cheese dip
- 6 extra large flour tortillas
- 6 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 large tomato, diced
- 1 cup shredded Mexican cheese blend
- 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 any excess grease. Stir in the taco seasoning, water, and minced garlic. Continue cooking until the mixture begins to boil. Reduce heat to low and simmer for 5 minutes to allow flavors to meld.
- Warm Cheese and Tortillas: Place the nacho cheese or queso dip in a microwave-safe bowl and warm it briefly in the microwave. Arrange the flour tortillas on a large plate and microwave for 20 seconds to make them more pliable for folding.
- Assemble the Crunchwrap: Lay one warmed flour tortilla flat. Spoon a heaping ½ cup of the seasoned taco meat into the center. Drizzle a few tablespoons of warm nacho cheese over the meat. Top the meat with one tostada shell, then spread a thin layer of sour cream on the tostada. Add shredded lettuce, diced tomato, and shredded Mexican cheese blend on top.
- Fold the Crunchwrap: Starting from the bottom edge of the tortilla, fold the edge up over the center filling. Continue folding around the tortilla’s circumference to enclose all fillings securely in the wrap.
- Repeat: Repeat the layering and folding process with the remaining tortillas, taco meat, tostadas, and fillings to make a total of 6 crunchwraps.
- Cook the Crunchwrap: Spray a large non-stick skillet with cooking spray and heat it over medium to medium-low heat. Place one crunchwrap seam-side down in the skillet. Cook for 1 to 2 minutes, or until the bottom is golden brown. Carefully flip and cook the other side until golden brown as well. Repeat with all crunchwraps. Serve immediately for best taste and texture.
Notes
- Warming the tortillas helps them fold easily without cracking.
- Use lean ground beef for less grease and healthier results.
- Substitute sour cream with Greek yogurt for a healthier alternative.
- For extra crunch, lightly toast the tostada shells before assembling.
- Make sure the skillet is not too hot to avoid burning the tortillas before the cheese melts.
