Taco Bell Crunchwrap Supreme (Printable)

A grilled tortilla filled with seasoned beef, nacho cheese, crisp shell, fresh veggies, and tangy sauce.

# What You'll Need:

→ 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 Make It:

01 - In a skillet over medium heat, brown the ground beef for 6 to 8 minutes until fully cooked. Drain excess fat, then add taco seasoning and water. Stir and simmer for 2 to 3 minutes until thickened. Remove from heat and set aside.
02 - Warm the nacho cheese sauce according to package directions or in a small saucepan until hot and pourable.
03 - Place one flour tortilla on a flat surface. Spoon one-quarter of the seasoned beef onto the center. Drizzle one-quarter of the nacho cheese sauce over the beef. Top with a tostada shell, then spread 2 tablespoons of sour cream over it. Add shredded lettuce, diced tomato, and shredded cheddar cheese evenly.
04 - Fold the edges of the tortilla up and over the fillings, creating pleats to seal completely. If needed, cut a small circle from an extra tortilla and place it over the center before folding to ensure full coverage.
05 - Heat vegetable oil in a large 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 other side for an additional 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like the real thing but costs about half the price and takes the same amount of time.
  • Once you nail the folding technique, you feel like a kitchen wizard every single time.
  • It's the kind of meal that makes people think you're way more adventurous in the kitchen than you actually are.
02 -
  • The tortilla absolutely has to be big enough to wrap all the way around, or you'll end up with a leaky, embarrassing situation that falls apart on the pan.
  • The tostada shell is load-bearing, not just decorative, so don't skip it or use something thin that will shatter under pressure.
  • Grilling seam-side down first is non-negotiable because that's how you seal everything together and create the crispy exterior that makes this worth making at home.
03 -
  • Cook the beef on medium heat instead of high so it actually browns instead of just releasing water and turning gray.
  • Use a nonstick skillet for grilling the finished wraps or you'll fight with sticking and possibly tear the tortilla when you flip.
  • If your nacho cheese is too thick, thin it with a splash of milk so it spreads easily but doesn't leak everywhere when you fold.
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