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Crunchwrap Supreme Recipe

Mexican-American · Main course · 35 min total

A homemade version of Taco Bell's iconic Crunchwrap Supreme, featuring seasoned ground beef, crunchy tostada, nacho cheese sauce, sour cream, lettuce, and tomato all wrapped in a large flour tortilla and grilled to golden perfection.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning mix
• 3/4 cup water
• 4 large (12-inch) flour tortillas
• 4 tostada shells
• 1/2 cup nacho cheese sauce (warmed)
• 1/2 cup sour cream
• 2 cups shredded lettuce
• 1 medium tomato, diced
• 1 cup shredded Mexican blend cheese
• Vegetable oil for brushing

Instructions

1. In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Add taco seasoning and water, simmer until thickened, about 5 minutes.
2. Lay a large tortilla flat. Spread 2 tablespoons of nacho cheese sauce in the center, leaving a 2-inch border. Top with 1/4 of the beef mixture, then a tostada shell.
3. Spread 2 tablespoons of sour cream over the tostada. Top with 1/4 of the lettuce, 1/4 of the tomato, and 1/4 cup of shredded cheese.
4. Carefully fold the edges of the tortilla up and over the filling, creating a hexagonal shape. Press gently to seal.
5. Heat a large non-stick skillet or griddle over medium heat. Brush the top of the crunchwrap with vegetable oil. Place oiled side down in the skillet. Cook until golden brown, about 3-4 minutes. Brush the top with oil, flip, and cook until golden on the other side, 3-4 minutes more.
6. Repeat with remaining ingredients. Serve immediately.

Tips

• For a vegetarian version, substitute ground beef with seasoned black beans or plant-based crumbles.
• If the tortilla tears, use a smaller amount of filling or warm the tortilla slightly to make it more pliable.
• Serve with salsa or hot sauce on the side.

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