Crunchwrap Supreme Taco Bell (Printable)

Savory seasoned beef, creamy nacho cheese, crisp tostada, and fresh veggies wrapped in a grilled tortilla.

# What You’ll Need:

→ Beef & Seasoning

01 - 1 lb ground beef
02 - 1 packet taco seasoning mix (1 oz)
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 flour tortillas (10 inches)
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 - Heat a skillet over medium heat and cook ground beef until browned, 6 to 8 minutes. Drain excess fat. Stir in taco seasoning mix and water, simmer 2 to 3 minutes until thickened. Remove from heat.
02 - Warm nacho cheese sauce according to package instructions or in a small saucepan until hot and pourable.
03 - Place one flour tortilla on a flat surface. Spoon a quarter of the beef mixture in the center. Drizzle a quarter of the nacho cheese over the beef. Top with one tostada shell. Spread 2 tablespoons sour cream over the shell. Add shredded lettuce, diced tomato, and shredded cheddar cheese on top.
04 - Fold the edges of the tortilla over the fillings, creating pleats to seal. If the center is not fully covered, cut a small circle from an extra tortilla, place it over the fillings, then continue folding to seal.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place the Crunchwrap seam-side down and cook until golden and sealed, 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes uncannily close to the real thing, but you control every ingredient and can make it way less greasy.
  • The contrast between the soft tortilla, crispy shell, and melted cheese creates a texture experience that's oddly satisfying.
  • You can have four of these made in under an hour, which makes it perfect for feeding a crowd or meal-prepping for the week.
02 -
  • The tostada shell is non-negotiable for that signature crunch—without it, you're just eating a regular wrap, and that's a completely different experience.
  • Don't skip draining the beef fat; it's the difference between a crispy, sealed wrap and one that slides around in grease.
  • Fold gently but confidently; hesitant folding can tear the tortilla, so commit to the pleats and you'll be fine.
03 -
  • Keep your filling components warm when you're assembling multiple wraps; cold beef doesn't melt the cheese as nicely and you lose that cohesive bite.
  • The oil temperature is crucial—too hot and your tortilla burns before the inside warms up, too cool and you get a greasy mess instead of a crispy seal.
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