Description
A homemade copycat Crunchwrap Supreme with layers of seasoned beef, cheese, tostada, fresh toppings, and a golden crispy tortilla—perfectly satisfying and customizable.
Ingredients
- 1 lb (450 g) ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 4 large flour tortillas (burrito size)
- 4 crunchy tostada shells
- 1 cup nacho cheese sauce
- 1 cup shredded cheddar or Mexican-blend cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 1 tablespoon cooking oil or non-stick spray
Instructions
- Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
- Add taco seasoning and water. Simmer for about 5 minutes until thickened.
- Warm the flour tortillas to make them flexible.
- Place one tortilla on a flat surface. Layer the center with seasoned beef, then nacho cheese sauce, and top with a tostada shell.
- Spread sour cream over the tostada, then top with lettuce, tomatoes, and shredded cheese.
- Fold the tortilla edges up and over the filling, working around the center to form a wrap.
- Heat a skillet with oil or spray. Place the Crunchwrap seam-side down and cook for 2–3 minutes per side until golden and crisp.
- Repeat with remaining wraps and serve hot.
Notes
- Swap ground beef for ground chicken, turkey, or black beans for variation.
- Add sliced jalapeños or spicy cheese for heat.
- Use thick tortilla chips if tostada shells aren’t available.
- Use an air fryer to reheat and retain crispiness.
- Cook seam-side down first to seal the wrap properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 640
- Sugar: 4g
- Sodium: 1150mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg
