Taco Bell Crunchwrap Supreme (Printable)

A crave-worthy grilled flour tortilla layered with beef, nacho cheese, tostada shell, and fresh toppings.

# What You Need:

→ Beef & Seasoning

01 - 1 lb ground beef
02 - 1 packet (1 oz) taco seasoning mix
03 - 1/3 cup water

→ Cheese & Sauces

04 - 1 cup nacho cheese sauce
05 - 1/2 cup shredded cheddar cheese
06 - 1/2 cup sour cream

→ Tortillas & Shells

07 - 4 large (10-inch) flour tortillas
08 - 4 tostada shells

→ Fresh Toppings

09 - 1 cup shredded iceberg lettuce
10 - 1 medium tomato, diced
11 - 1/4 cup diced red onion (optional)

→ Oil

12 - 1 tablespoon vegetable oil

# How To Make It:

01 - In a skillet over medium heat, brown the ground beef for 6 to 8 minutes until fully cooked. Drain excess fat. Add taco seasoning mix and water, stir well, and simmer for 2 to 3 minutes until mixture thickens. Remove from heat and set aside.
02 - Warm the nacho cheese sauce according to package instructions or heat in a small saucepan until hot and pourable.
03 - Lay one flour tortilla flat. Spoon one quarter of the seasoned beef mixture into the center. Drizzle one quarter of the nacho cheese sauce over the beef. Place one tostada shell on top. Spread 2 tablespoons of sour cream over the shell, then add shredded lettuce, diced tomato, and shredded cheddar cheese evenly.
04 - Carefully fold the edges of the tortilla up and over the fillings, creating pleats to seal the center completely. If needed, cut a small circle from an extra tortilla and place it over the fillings before folding to ensure a complete seal.
05 - Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Place the Crunchwrap seam-side down and cook for 2 to 3 minutes until golden and sealed. Flip and cook the other side for another 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve immediately while hot.

# Expert Suggestions:

01 -
  • Every texture works together—crispy, creamy, chewy, and cool all in one bite.
  • You can have these ready in under an hour, and your friends will think you spent all day cooking.
  • It's the kind of comfort food that feels like a treat but doesn't require a drive-through.
02 -
  • Don't skip draining the beef—excess fat will make the wrap soggy and greasy no matter how well you fold it.
  • The tostada shell is your secret ingredient; place it as a middle layer, not on the edge, so it stays structurally sound and doesn't crack when you fold.
  • Warm your tortillas slightly before assembling if they're fresh from the package cold—a warm tortilla folds without tearing or resisting.
03 -
  • If your tortilla resists folding, wrap it in a damp paper towel and microwave for 15 seconds to add steam and flexibility.
  • Assemble all four wraps completely before you start grilling—they won't fall apart if you're gentle, and this keeps your cooking rhythm steady and your skillet time efficient.
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