Description
This Copycat Crunchwrap Supreme recipe replicates the iconic fast-food favorite with layers of seasoned ground beef, melted nacho cheese, crispy tostada shell, fresh lettuce, tomato, sour cream, and shredded Mexican cheese, all wrapped in a warm flour tortilla and toasted to golden perfection. Ready in 40 minutes, it serves 6 and is perfect for a satisfying homemade Tex-Mex meal.
Ingredients
Scale
Protein & Seasoning
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- 1/2 cup water
- 1 teaspoon minced garlic
Dairy & Cheese
- 1 jar nacho cheese or Queso cheese dip
- 1 cup sour cream
- 1 cup shredded Mexican cheese blend
Produce
- 2 cups shredded lettuce
- 1 large tomato, diced
Other
- 6 extra-large flour tortillas
- 6 tostada shells
- Cooking spray
Instructions
- Cook the beef mixture: In a large skillet over medium-high heat, cook and crumble the ground beef along with the chopped onion until the beef is no longer pink. Drain excess grease. Stir in the taco seasoning mix, water, and minced garlic. Bring to a boil, then reduce heat to low and let simmer for 5 minutes to develop flavor.
- Warm the cheeses and tortillas: Heat the nacho cheese or queso cheese dip in a microwave-safe bowl until warm. Place the flour tortillas on a large plate and microwave them for about 20 seconds to make them pliable.
- Assemble the crunchwraps: Lay one warmed flour tortilla on a flat surface. Spread a heaping 1/2 cup of the seasoned taco meat in the center of the tortilla. Drizzle a couple of tablespoons of warm nacho cheese over the meat. Place one tostada shell on top. Spread a thin layer of sour cream over the tostada shell, then top with shredded lettuce, diced tomato, and shredded Mexican cheese blend.
- Fold the tortilla: Beginning at the bottom edge, fold the tortilla up towards the center over the fillings. Continue folding the edges around, working your way around the circle until the entire tortilla is wrapped securely around the filling.
- Repeat assembly: Prepare the remaining five crunchwraps in the same manner, resulting in a total of six crunchy wraps.
- 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 or until the bottom is golden brown and crispy. Carefully flip and cook the other side until also golden brown. Repeat with the remaining crunchwraps. Serve immediately while warm and crispy.
Notes
- Use lean ground beef to reduce grease and improve healthiness.
- If nacho cheese dip is unavailable, substitute with melted cheddar cheese sauce or a prepared queso dip.
- Warming the tortillas briefly makes them easier to fold without cracking.
- For extra crispiness, press down gently on the crunchwrap in the skillet while cooking.
- These can be customized with additional fillings like sliced jalapeños, avocado, or beans to suit taste.
- Use cooking spray to prevent sticking and achieve even browning during skillet cooking.
