Crunchwrap Supreme Taco Bell (Printable)

Seasoned beef, nacho cheese, fresh veggies wrapped in a grilled flour tortilla for a satisfying meal.

# What You’ll Use:

→ 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

# How-To:

01 - In a skillet over medium heat, cook ground beef until browned and fully cooked, about 6 to 8 minutes. Drain excess fat. Stir in taco seasoning mix and water, then simmer for 2 to 3 minutes until thickened. Set aside.
02 - Warm the nacho cheese sauce according to package instructions or in a small saucepan until hot and pourable.
03 - Place one flour tortilla flat. Spoon 1/4 of the seasoned beef in the center. Drizzle 1/4 of the nacho cheese sauce over beef. Top with a tostada shell. Spread 2 tablespoons sour cream evenly over shell. Layer shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold edges of the tortilla up and over the filling, creating pleats to seal. If the tortilla doesn’t fully cover the center, cut a small circle from an extra tortilla to place over the fillings before folding.
05 - Heat vegetable oil in a nonstick skillet over medium heat. Place Crunchwrap seam-side down and cook for 2 to 3 minutes until golden and sealed. Flip and cook the opposite side for 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • That contrast between the grilled tortilla's crispy exterior and the gooey, crunchy filling inside is genuinely addictive.
  • You can have it ready in 40 minutes, and it tastes better than the drive-through version because you control every layer.
  • It's the kind of handheld meal that feels a little fancy because you folded it yourself, but requires no special skills.
02 -
  • The tostada shell must stay in the middle of the assembly or it won't provide crunch in every bite—this is the architecture of the dish.
  • Don't overfill it; too much topping and the tortilla can't fold properly, and you'll end up with a messy pancake instead of a sealed package.
  • The seam goes down first on the griddle because that's what seals everything together and keeps it from falling apart.
03 -
  • A nonstick skillet is worth its weight in gold for this recipe; it makes flipping so much easier and prevents sticking.
  • If your tortillas are cold from the fridge, let them sit out for a few minutes or wrap them in a damp paper towel and microwave them briefly so they're pliable enough to fold without cracking.
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