Taco Bell Crunchwrap Supreme (Printable Version)

Seasoned beef, creamy cheese, crisp shell, and fresh veggies wrapped in a grilled tortilla for a tasty meal.

# What You 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 (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 Make:

01 - In a skillet over medium heat, cook ground beef until fully browned, about 6 to 8 minutes. Drain excess fat. Add taco seasoning mix and water, stir to combine, then simmer for 2 to 3 minutes until thickened. Remove from heat.
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 on your work surface. Spoon one-quarter of the beef mixture into the center, then drizzle with one-quarter of the warm nacho cheese sauce. Place one tostada shell on top. Spread 2 tablespoons of sour cream over the shell, then layer with shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Carefully fold the edges of the tortilla inward towards the center creating pleats, sealing the fillings inside. If the tortilla does not fully cover the center, trim a small circle from an extra tortilla and place it over the filling before folding the edges.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place the assembled Crunchwrap seam-side down and cook for 2 to 3 minutes until golden and sealed. Flip and cook the opposite side for an additional 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve immediately while hot.

# Cooking Tips:

01 -
  • It tastes exactly like the real thing but costs a fraction of what you'd spend at the drive-thru.
  • You can customize every layer with your favorite toppings instead of settling for what they give you.
  • The entire meal comes together in under 40 minutes, making it perfect for weeknight dinners.
  • Watching the tortilla seal and crisp up in the pan is genuinely satisfying.
02 -
  • Don't skip draining the beef fat or your Crunchwraps will fall apart when you bite into them and the tortilla won't seal properly during grilling.
  • Your tortilla needs to be flexible and pliable when you fold it; if it's been sitting in the fridge, warm it up first or it'll crack and ruin your seal.
  • Tostada shell placement matters more than you'd think; it needs to be right in the center so it creates structural integrity rather than poking through the edges.
03 -
  • Make your beef mixture ahead of time and reheat it when you're ready to assemble; this actually lets the flavors develop and makes assembly faster.
  • If your nacho cheese sauce thickens as it sits, just thin it with a splash of milk to get it back to pourable consistency.
  • A well-seasoned nonstick skillet is worth its weight in gold for this recipe because it prevents sticking and creates that gorgeous golden crust without needing excessive oil.
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