Taco Bell Crunchwrap Supreme (Print)

Grilled flour tortilla with seasoned beef, nacho cheese, crisp tostada, fresh veggies, and tangy sauce.

# Components:

→ 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

# Directions:

01 - In a skillet over medium heat, cook ground beef until browned and cooked through, about 6 to 8 minutes. Drain excess fat. Add taco seasoning and water, stir well, then simmer for 2 to 3 minutes until thickened. Set aside.
02 - Heat nacho cheese sauce according to package instructions or warm in a small saucepan until hot and pourable.
03 - Lay one flour tortilla flat. Spoon one-quarter of the seasoned beef into the center. Drizzle one-quarter of the nacho cheese sauce over the beef. Place a tostada shell on top. Spread 2 tablespoons sour cream over the shell. Add shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Carefully fold the edges of the tortilla up and over the center, creating pleats to seal. If the tortilla does not cover the center completely, cut a small circle from an extra tortilla and place it over the fillings before folding.
05 - Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Place the Crunchwrap seam-side down and cook 2 to 3 minutes until golden and sealed. Flip and cook the other side for 2 to 3 minutes more. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve hot.

# Expert Advice:

01 -
  • It actually tastes better than the drive-through version because you control every layer and can taste the quality of each ingredient.
  • The whole thing comes together in under 40 minutes, making it perfect for weeknight dinners when you want something exciting but don't have much time.
  • You can customize it endlessly—add jalapeños, swap proteins, or pile on extra cheese without anyone judging your portions.
02 -
  • The seam-side-down placement when grilling is crucial because it seals everything together and keeps fillings from poking out during cooking.
  • If your tortilla seems too cold or stiff to fold, warm it slightly in a dry pan for just a few seconds to make it pliable and less likely to crack.
  • Don't skip draining the beef fat—a pool of grease will make your tortilla soggy and slide around in the pan, making it hard to get a good sear.
03 -
  • Warming your tortillas individually in a dry pan for just 5 seconds before assembly makes them more pliable and forgiving when you fold them.
  • If you're making four at once, set up an assembly line: beef, cheese, shell, sour cream, veggies, fold—it goes faster and stays organized.
  • Use a spatula with a thin edge for flipping, and slide it under the center of the Crunchwrap so the whole thing lifts evenly and stays intact.
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