Crunchwrap Supreme
Discover the ultimate homemade version of the beloved Crunchwrap Supreme—a deliciously layered, handheld masterpiece that’s perfect for Taco Bell fans and food enthusiasts alike! This irresistible recipe combines seasoned ground beef, crunchy tostada shells, zesty nacho cheese sauce, cool sour cream, crisp lettuce, juicy diced tomatoes, and gooey shredded cheddar cheese, all encased in a warm, golden tortilla that’s pan-fried to perfection. With just 35 minutes of prep and cook time, this easy-to-follow recipe delivers restaurant-quality flavor in every bite. Whether you’re satisfying a late-night craving or creating a fun dinner for the family, this customizable, crave-worthy creation is the ultimate way to elevate your taco night. Serve piping hot and enjoy the unbeatable crunch!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 0.25 cup water
- 6 pieces large flour tortillas
- 6 pieces tostada shells
- 1 cup nacho cheese sauce
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 2 tablespoons vegetable oil
Instructions
In a large skillet over medium-high heat, add the ground beef and cook it until browned, breaking it up with a spatula, about 6-7 minutes.
Drain any excess grease from the pan. Add taco seasoning and water to the beef. Stir well to combine and simmer for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
Lay a large flour tortilla on a clean, flat surface. In the center, spread a few tablespoons of nacho cheese sauce.
Place about 1/4 cup of the cooked beef mixture on top of the cheese sauce.
Place a tostada shell on top of the beef.
Spread about one tablespoon of sour cream on the tostada shell.
Sprinkle a handful of shredded lettuce and diced tomatoes over the sour cream.
Add a small handful of shredded cheddar cheese on top.
To fold the Crunchwrap, starting from the bottom, fold the edge of the tortilla up and towards the center. Continue around the edge, folding the tortilla towards the center until the filling is completely enclosed.
Repeat the filling and folding process for all tortillas.
Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. Place the Crunchwrap seam side down into the skillet. Cook for 3-4 minutes until golden brown and crispy.
Flip the Crunchwrap and cook for an additional 3-4 minutes on the other side to ensure both sides are crispy.
Repeat with the remaining Crunchwraps, adding more oil if needed.
Serve warm and enjoy your homemade Crunchwrap Supreme!
Nutrition Facts
Calories |
4288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 8866 mg | 385% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 32.8 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2091 mg | 161% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
