Description
This Copycat Crunchwrap Supreme recipe recreates the iconic fast-food favorite with layers of seasoned ground beef, nacho cheese, crunchy tostada shells, sour cream, fresh lettuce, tomato, and melted Mexican cheese all wrapped in a warm, toasted flour tortilla. Perfect for a satisfying homemade Tex-Mex meal that is crispy, creamy, and bursting with flavor.
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
Cheese
- 1 jar nacho cheese (or Queso cheese dip)
- 1 cup shredded Mexican cheese blend
Other Fillings and Wraps
- 6 extra large flour tortillas
- 6 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 large tomato, diced
For Cooking
- Cooking spray
Instructions
- Cook 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 excess grease. Stir in the taco seasoning, water, and minced garlic. Cook until the mixture reaches a boil, then reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
- Warm Cheese and Tortillas: Heat the nacho cheese or queso cheese dip in a microwave-safe bowl until warm. Place the flour tortillas on a large plate and microwave for 20 seconds to make them more pliable for folding.
- Assemble Crunchwrap: Lay one flour tortilla flat. Spoon a heaping ½ cup of the taco meat into the center. Drizzle a few tablespoons of warmed nacho cheese over the meat. Place one tostada shell on top, then spread a thin layer of sour cream over the tostada. Add shredded lettuce, diced tomato, and a sprinkle of shredded Mexican cheese.
- Fold Crunchwrap: Starting at the bottom edge of the tortilla, fold the edge up over the center fillings. Continue folding edges around the center to enclose all fillings securely.
- Repeat Assembly: Repeat the process with the remaining tortillas, beef, tostada shells, and fillings to make a total of six crunchwraps.
- Cook 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. Cook for 1 to 2 minutes or until golden brown. Carefully flip and cook the other side until also golden brown. Repeat with remaining crunchwraps. Serve immediately while warm and crispy.
Notes
- For extra crispiness, press the crunchwrap gently with a spatula while cooking.
- Use extra-large flour tortillas to easily fold over the fillings without tearing.
- You can substitute ground turkey or chicken for lean ground beef.
- If you want a spicier crunchwrap, add jalapeños or hot sauce to the toppings.
- Leftover crunchwraps can be reheated in a skillet or air fryer for best texture.
