Description
This Copycat Crunchwrap Supreme recipe delivers a delicious, homemade version of the popular fast-food favorite. Featuring seasoned ground beef, crispy tostada shells, melted nacho cheese, and fresh toppings all wrapped in a warm flour tortilla, this dish offers a perfect combination of textures and flavors. Ready in just 40 minutes, it’s a crowd-pleasing meal to enjoy any day of the week.
Ingredients
Scale
Beef Filling
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- ½ cup water
- 1 teaspoon minced garlic
Cheese and Sauce
- 1 jar nacho cheese or queso cheese dip
- 1 cup sour cream
- 1 cup shredded Mexican cheese blend
Assembly
- 6 extra large flour tortillas
- 6 tostada shells
- 2 cups shredded lettuce
- 1 large tomato, diced
- Cooking spray
Instructions
- Cook the beef and onions: In a large skillet over medium-high heat, cook and crumble the ground beef along with the chopped onion until the beef is no longer pink. Drain any excess grease. Stir in the taco seasoning mix, water, and minced garlic. Continue cooking until the mixture starts boiling, then reduce heat to low and let it simmer for 5 minutes to develop flavors.
- Warm the tortillas and cheese: Place the flour tortillas on a large plate and microwave for about 20 seconds to soften them. Warm the nacho cheese or queso cheese dip in a microwave-safe bowl until it is hot and creamy.
- Assemble the crunchwraps: Lay one warmed flour tortilla flat. Spread a heaping ½ cup of the seasoned taco meat onto the center of the tortilla. Drizzle a couple of tablespoons of warm nacho cheese over the meat. Place one tostada shell on top. Spread a thin layer of sour cream over the tostada shell, then top with shredded lettuce, diced tomato, and shredded Mexican cheese blend.
- Fold the crunchwrap: Starting from the bottom edge of the flour tortilla, carefully fold the edge up over the center fillings, working your way around to create pleats that enclose the filling entirely, forming a neat fold at the center.
- Repeat the assembly: Repeat the layering and folding process for the remaining tortillas, beef, tostadas, and toppings until you have assembled all 6 crunchwraps.
- Cook the crunchwraps: Spray a large non-stick skillet with cooking spray and heat it over medium to medium-low heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes or until the bottom is golden brown and crisp. Carefully flip and cook the other side until golden brown as well. Repeat with all crunchwraps.
- Serve: Serve the crunchwraps immediately while hot and enjoy the delicious combination of crunchy, cheesy, and savory flavors.
Notes
- You can substitute ground turkey or chicken for a leaner meat option.
- For extra crunch, add pickled jalapeños or diced onions as toppings.
- If you prefer, you can bake the crunchwraps in a preheated oven at 375°F (190°C) for 10-12 minutes instead of skillet cooking for a hands-off method.
- Use gluten-free tortillas to make this recipe gluten-free.
- Adjust the amount of sour cream and cheese based on your personal preference for creaminess and flavor.
