Description
This Crunchwrap Supreme recipe brings the beloved fast-food favorite to your home kitchen with layers of seasoned ground beef, crispy tostadas, creamy cheese sauce, fresh veggies, and tangy sour cream all wrapped in a warm flour tortilla. Quick and easy to prepare, this dish delights with its satisfying textures and flavors, perfect for a family meal or casual entertaining.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil (plus extra for cooking)
- 1 pound 85% lean ground beef
- ½ onion, diced
- 2 tablespoons taco seasoning (store-bought or homemade, about 1 packet)
- 8 large flour tortillas
- 4 corn tostadas
- ½ cup nacho cheese sauce
- 1 cup low-fat sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1½ cups shredded Mexican cheese blend
Instructions
- Cook the Beef and Onions: Add 1 tablespoon of vegetable oil to a large skillet and heat over medium heat. Add the ground beef and diced onions and cook, stirring occasionally, until the beef loses its pink color and the onions become translucent, about 6 to 8 minutes. Stir in the taco seasoning until well combined, then remove from heat and set aside.
- Prepare Tortillas: While the beef cooks, lay a corn tostada on top of a large flour tortilla. Using kitchen scissors, cut around the tostada to create a smaller flour tortilla the same size as the tostada. Repeat until you have four smaller flour tortillas, leaving four large flour tortillas uncut.
- Assemble the Base Layer: Place one large flour tortilla on a clean work surface or board.
- Add the Ground Beef: Spoon a generous amount of the seasoned beef in the center of the large tortilla. Spread it evenly into a circle roughly the size of your tostada shell.
- Layer Cheese Sauce and Tostada: Drizzle the nacho cheese sauce over the beef, then carefully place a corn tostada on top to add crunch.
- Add Sour Cream and Fresh Veggies: Spread sour cream evenly over the tostada layer, then add shredded lettuce, chopped tomatoes, and shredded Mexican cheese blend on top.
- Add Smaller Tortilla and Fold: Place one of the smaller flour tortillas cutouts over the toppings. Tightly fold the edges of the large flour tortilla towards the center to enclose the filling completely. Flip the whole Crunchwrap upside down so the folds are on the bottom, which helps keep it sealed during cooking.
- Cook the Crunchwrap: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Carefully place the folded Crunchwrap into the skillet, fold-side down. Cook for 3 to 5 minutes until the underside is deeply golden and crispy. Flip and cook the other side until equally golden. Remove from skillet and serve immediately while hot.
Notes
- Use kitchen scissors to neatly cut smaller tortillas for an even crunchwrap layer.
- Adjust the amount of taco seasoning to taste, especially if using homemade seasoning.
- For extra crispness, cook the Crunchwrap in a nonstick skillet with a little oil over medium heat rather than baking.
- Feel free to swap ground beef for ground turkey or plant-based protein for a different twist.
- Keep cooked Crunchwraps warm in a low oven if making multiple at once.
