Taco Bell Crunchwrap Supreme (Printable Version)

Grilled flour tortilla filled with seasoned beef, creamy nacho cheese, crisp tostada, and fresh veggies.

# Components:

→ 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

# Directions:

01 - In a skillet over medium heat, brown the ground beef thoroughly, about 6 to 8 minutes. Drain excess fat. Stir in taco seasoning and water, then simmer for 2 to 3 minutes until mixture thickens. Remove from heat.
02 - Warm the nacho cheese sauce per package directions or in a small saucepan until hot and pourable.
03 - Place one flour tortilla flat. Add one-fourth of the beef mixture at the center. Drizzle one-fourth of the nacho cheese sauce over the beef. Layer a tostada shell on top. Spread 2 tablespoons sour cream over the shell. Top with shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold the edges of the tortilla upwards and over the filling, pleating to seal completely. If coverage is insufficient, cut a circle from an extra tortilla and place it over the filling before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place the wrap seam-side down and cook 2 to 3 minutes until golden and sealed. Flip and cook the opposite side another 2 to 3 minutes. Repeat with remaining wraps.
06 - Cut the prepared wraps in half and serve immediately while hot.

# Expert Tips:

01 -
  • That first bite hits you with multiple textures at once—crispy, creamy, cheesy, and fresh—which is exactly why this became my go-to late-night dinner.
  • You can have homemade Crunchwraps on your table in under 45 minutes, no drive-thru required.
  • It's the kind of food that feels indulgent but comes together with pantry staples and ground beef you probably have on hand.
02 -
  • If your tortilla tears while folding, don't panic—just patch it with a small piece from another tortilla and it'll seal right up during grilling.
  • The seam-side down start is crucial because it seals the tortilla shut before you flip it, keeping all your beautiful fillings contained.
  • Don't overcrowd the pan when grilling; each Crunchwrap needs space and a proper sear, so work in batches if needed.
03 -
  • Use medium heat on your skillet—too high and the outside burns before the inside warms up, too low and you won't get that golden seal.
  • A heavy nonstick skillet is your best friend here because it distributes heat evenly and keeps the tortilla from sticking while you're building up that golden crust.
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