Description
This Copycat Crunchwrap Supreme recipe brings the famed fast-food favorite right to your kitchen with layers of seasoned ground beef, creamy nacho cheese, crispy tostadas, fresh lettuce, tomato, sour cream, and melted cheese all wrapped in a warm, toasty flour tortilla. Finished on the stovetop for a perfect golden-brown exterior, these crunchwraps make a satisfying meal that’s fun to assemble and delicious to devour.
Ingredients
Scale
Beef Mixture
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- ½ cup water
- 1 teaspoon minced garlic
Other Ingredients
- 1 jar nacho cheese (or Queso cheese dip), warmed
- 6 extra large flour tortillas
- 6 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 large tomato, diced
- 1 cup shredded Mexican cheese blend
- Cooking spray
Instructions
- Cook the Beef Mixture: In a large skillet over medium-high heat, cook and crumble the ground beef with the chopped onion until the beef is no longer pink. Drain the excess grease. Stir in the taco seasoning packet, water, and minced garlic. Bring the mixture to a boil, then reduce heat to low and let it simmer for 5 minutes to develop flavor.
- Warm the Nacho Cheese and Tortillas: Warm the nacho cheese sauce or queso dip in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave them for about 20 seconds to soften and warm, making them easier to fold.
- Assemble Each Crunchwrap: Lay one warmed flour tortilla flat. Spread a heaping ½ cup of the seasoned taco meat in the center. Drizzle a couple of tablespoons of the warmed nacho cheese over the meat. Place one tostada shell on top. Add a thin layer of sour cream over the tostada, then top with shredded lettuce, diced tomato, and shredded Mexican cheese blend.
- Fold the Crunchwrap: Starting from the bottom edge of the flour tortilla, fold the edge upward over the center fillings. Continue folding the tortilla edges around the fillings, working your way around until fully enclosed, forming a circular wrap.
- Repeat Assembly: Repeat the assembly and folding process with the remaining tortillas, taco meat, tostadas, and fillings to make a total of six crunchwraps.
- Cook the Crunchwraps: Spray a large non-stick skillet with cooking spray and heat over medium to medium-low heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes until the bottom is golden brown and crispy. Carefully flip the crunchwrap and cook the other side until golden brown as well. Repeat for all crunchwraps.
- Serve: Serve the crunchwraps immediately while warm and enjoy the satisfying crunch and layers of flavor.
Notes
- For a creamier texture, warm the nacho cheese sauce gently rather than boiling to avoid separation.
- Be gentle when folding the tortillas to prevent tearing, warming tortillas helps flexibility.
- Use cooking spray to ensure the crunchwraps crisp evenly without sticking to the skillet.
- You can customize toppings such as adding jalapeños, olives, or substituting ground beef for ground turkey or plant-based meat for a different variation.
- To save time, prepare the beef mixture ahead and assemble when ready to cook.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
