Homemade Crunchwrap Supreme
Satisfy your Tex-Mex cravings with this irresistible Homemade Crunchwrap Supreme recipe, your DIY alternative to the fast-food favorite! Featuring layers of seasoned ground beef, creamy nacho cheese sauce, crisp tostada shells, fresh lettuce, juicy tomatoes, and gooey Mexican blend cheese, all wrapped in a golden, crispy flour tortilla, this recipe delivers all the crave-worthy textures and flavors you love. Perfect for family dinners or game nights, these handheld delights are easy to make in under an hour and are fully customizable to suit your taste. Bring restaurant-style indulgence into your home and enjoy every bite of this homemade Crunchwrap Supreme!
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Recipe Information
Ingredients
- 6 pieces large flour tortillas
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 0.25 cup water
- 1 cup nacho cheese sauce
- 6 pieces tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded Mexican blend cheese
- 6 pieces small flour tortillas
- 2 tablespoons olive oil
Instructions
In a large skillet over medium heat, add the ground beef and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
Add the taco seasoning and 1/4 cup of water to the cooked beef. Stir well to combine and simmer for another 2-3 minutes. Remove from heat and set aside.
Lay one large flour tortilla on a clean surface and spread about 2 tablespoons of nacho cheese sauce in the center.
Spoon approximately 1/6th of the cooked ground beef over the cheese sauce.
Place one tostada shell on top of the beef. Spread about 2 tablespoons of sour cream over the tostada.
Add a layer of shredded lettuce (about 1/3 cup), some diced tomatoes, and sprinkle about 2 tablespoons of shredded Mexican cheese over the top.
Place a small flour tortilla on top of the layered ingredients. Fold the edges of the large tortilla up and over the filling towards the center. Press gently to hold the shape.
Repeat steps 3-7 with the remaining tortillas and filling.
In a large non-stick skillet, heat about 1 teaspoon olive oil over medium heat. Place one of the filled wraps, seam side down, and grill for 3-4 minutes, or until golden brown and crisp.
Carefully flip the crunchwrap and grill the other side until it is also golden brown and crispy, about another 2-3 minutes.
Remove from the pan and repeat with remaining crunchwraps, adding more oil to the skillet as needed.
Allow the crunchwraps to cool slightly before slicing in half. Serve warm and enjoy your homemade Crunchwrap Supreme!
Nutrition Facts
Calories |
4819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.8 g | 374% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 10013 mg | 435% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 33.4 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2313 mg | 178% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2823 mg | 60% | |
*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.
