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A better version of a fast food classic, this Homemade Crunchwrap Supreme is a huge hit! Seasoned ground beef layered with a spicy nacho cheese, crisp lettuce, juicy tomato, cold sour cream, and a crunchy tostada all wrapped in a soft flour tortilla. Cook these up in a skillet until crispy on the outside and warm and cheesy on the inside.
Do you love Tex Mex recipes? Make sure you try our bean and cheese burritos, steak quesadillas, and Taco Bell quesadilla sauce.
Why I Love This Crunchwrap Supreme
- Family friendly: Based on the Taco Bell Crunchwrap , this homemade version is a fun family dinner idea! Control the amount of spice and filling options to make this a meal your whole family will love.
- Quick and easy: This recipe comes together in 35 minutes making it a perfect option for a busy weeknight.
- Homemade is better! Thanks to making this at home we are able to use our own taco seasonings controlling the spice and the salt content.
Ingredients
- Ground Beef: an 80/20 mix works great in this recipe. Can be swapped for ground turkey or chicken if needed.
- Nacho Cheese Sauce: use a store bought cheese to make this recipe quick and easy. If you would prefer to make a homemade queso using real cheese you can!
- Tortillas: large burrito sized, 10 inch tortillas work best for this recipe. You can also use homemade tortillas.
- Tostadas: The tostada shell in the middle is what adds crunch to the Crunchwrap. Store-bought works well. To make your own simply spray corn tortillas with oil and bake until crispy or fry in oil in a large skillet on the stovetop.
How to make Crunchwrap Supremes
Cook the ground beef: crumble the beef while it cooks, once it’s fully cooked and no longer pink, drain the grease, add the seasoning, water and stir together.
Start layering: lay a large flour tortilla flat on a clean work surface and add a layer of ground beef topped with some nacho cheese.
Continue layering: Top the ground beef and nacho cheese with a tostada. Then continue layering sour cream, lettuce, tomato and shredded cheese.
Place a piece of tortilla on the top. This is because the tortilla isn’t big enough to fold all the way completely closing in the fillings. Using an extra tortilla cut out small rectangles to cover the very center of the fillings.
Fold the tortilla, starting from the bottom fold the tortilla to the center. Continue until the entire tortilla is folded around and enclosed.
Cook: Carefully set a folded tortilla, seam side down into a heated skillet over medium heat. Cook for 3-4 minutes until toasted and the tortilla is golden brown, then flip and continue cooking the other side 3-4 minutes until toasted.
Serve:
Serve the Homemade Crunchwrap Supreme warm with a side of hot sauce or leftover nacho cheese sauce. I suggest serving with your favorite Tex Mex side dishes, some of my favorites include:
- Rice and Beans, always a classic side dish.
- A side salad – our Mexican Salad is a flavorful option.
- A vegetable side like our Roasted Mexican Vegetables.
- Pair a flavorful crema or salsa such as our Avocado Crema or Restaurant style salsa.
How to Store and Reheat:
- Make Ahead: These Crunchwrap supremes are best served fresh due to the lettuce in them. However, they can be prepped ahead. Cook the meat and prep all of the other ingredients, storing them all separate and assembling when ready.
- Leftovers: Store in a sealed container in the refrigerator for 1-2 days.
- Reheating: Place the crunchwraps in a large skillet and heat over medium heat until warmed through and the tortilla is nice and crispy again.
Homemade Crunchwrap Supreme Recipe
Ingredients
Ground Beef
- 1 lb ground beef (80/20)
- ½ teaspoon salt
- ¾ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1½ teaspoon chili powder
- ¼ cup water
Crunchwraps
- 1½ cup nacho cheese
- 5 tostada shells
- ¾ cup sour cream
- 1 cup lettuce shredded
- ½ cup tomatoes diced
- 1 cup mild cheddar cheese shredded
- 5 flour tortillas large (10 inch burrito size)
Instructions
Prepare the ground beef:
- Cook: Cook the ground beef in a large skillet over medium heat, breaking up the meat while it cooks.
- Drain: Once the meat is cooked through, all browned, no longer pink, drain the excess grease.
- Season: Turn the heat to low and add the seasonings and water, stir to combine until all the meat is coated in the sauce mixture. Turn the heat off.
Prepare the Crunchwraps:
- Layer: Lay a large flour tortilla flat, spoon 1/4-1/3 cup of ground beef onto the center of the tortilla.
- Drizzle with nacho cheese sauce.
- Top with a tostada shell.
- Spread sour cream on top of the tostada. Top with shredded lettuce, diced tomato and shredded cheese.
- Cut another large tortilla into 6 equal rectangular pieces. Lay one piece of this tortilla in the center of the tortilla with all the fillings (this will ensure the center is closed completely.
- Fold Tortillas: Starting closest to you, fold the side of the tortilla up to the center. Continue around the tortilla until you have 5 folds in the shape of a pentagon around the tortilla and it is completely folded up with all toppings inside.
- Heat a large skillet over medium heat, spray with cooking spray.
- Cook: Carefully set a folded tortilla, seam side down into the skillet. Cook for 3-4 minutes until toasted, then flip and continue cooking the other side 3-4 minutes until toasted.
- Remove and continue cooking the tortillas until all are cooked.
Video
Equipment
Notes
- Ground Beef: an 80/20 mix works great in this recipe. Can be swapped for ground turkey or chicken if needed.
- Nacho Cheese: use a store bought cheese to make this recipe quick and easy. If you would prefer to make a homemade queso using real cheese you can!
- Tortillas: large burrito sized, 10 inch tortillas work best for this recipe. You can also use homemade tortillas.
- Tostadas: this adds crunch to the middle of the Crunchwrap. Store-bought works well. To make your own simply spray corn tortillas with oil and bake until crispy or fry in oil in a large skillet on the stovetop.
- Tortillas breaking: If the tortillas aren’t fresh they may break when attempting to fold them, to fix this simply heat up the tortillas before adding the fillings and folding. Place on a plate and microwave for about 10 seconds, then continue with the recipe.
- Reheating: this dish is best served fresh of course. But if you have leftovers simply fry them back up in a skillet over medium heat until heated through and the tortilla is nice and crispy again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography done by the talented @KJandCompany.co
Pretty much the greatest twist ever for taco night! Thank you for this!
So good and so easy. Excellent recipe.
At the first bite my husband gave the “oh my goodness” look and won’t stop eating