Taco Bell Crunchwrap Supreme (Print Version)

A crave-worthy delight with seasoned beef, cheese sauce, crunchy tostada, fresh veggies, and tangy sauce all wrapped in a grilled tortilla.

# What You'll Need:

→ Beef & Seasoning

01 - 1 pound ground beef
02 - 1 package (1 ounce) 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:

01 - In a skillet over medium heat, cook the ground beef until browned and fully cooked, about 6 to 8 minutes. Drain excess fat. Stir in taco seasoning and water, then simmer for 2 to 3 minutes until thickened. Remove from heat and set aside.
02 - Warm the nacho cheese sauce in a small saucepan or according to package instructions until heated through and pourable.
03 - Place one flour tortilla flat on a clean surface. Spoon one quarter of the seasoned beef mixture into the center. Drizzle an equal portion of nacho cheese sauce over the beef. Add one tostada shell on top. Evenly spread 2 tablespoons sour cream over the shell. Top with shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold the edges of the tortilla inward over the center, creating overlapping pleats to enclose the filling. If the tortilla does not fully cover the center, cut a small circle from an extra tortilla and place it on top before folding to fully seal.
05 - Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Place the folded Crunchwrap seam-side down and cook for 2 to 3 minutes until golden and sealed. Flip and cook the other side for an additional 2 to 3 minutes. Repeat with remaining portions.
06 - Slice each Crunchwrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • The tostada shell stays genuinely crispy even under all those toppings, a textural surprise that never gets old.
  • You control every ingredient, so the cheese is always melted just right and the beef tastes nothing like a heat lamp kept it warm.
  • Folding the tortilla feels a little like edible origami, and it impresses people way more than it should.
02 -
  • The tostada shell will soften no matter what—this is physics, not failure—so assemble and grill quickly once you've folded.
  • Draining the ground beef properly prevents a greasy, slippery filling that slides around when you grill.
  • The fold is everything; if it's loose or uneven, the wrap will burst open on the skillet, and your carefully layered masterpiece becomes a sad scramble.
03 -
  • Pat your diced tomato completely dry before assembling—any moisture will slowly migrate into the tortilla and make everything soggy within ten minutes.
  • Assemble all four wraps before you heat your skillet so you're not rushing the folding while oil is waiting on the stove.
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