Spaceship Aka New Taco Bell Crunchwrap
Experience a symphony of textures and bold flavors with the Spaceship, also known as the New Taco Bell Crunchwrap—a homemade twist on the fast-food favorite that's perfect for taco night! This recipe layers seasoned ground beef, gooey nacho cheese sauce, and crunchy tostada shells, topped with fresh lettuce, juicy tomatoes, and a delightful blend of shredded Mexican cheeses. Wrapped in a warm, golden-brown tortilla and crisped to perfection, this handheld masterpiece combines everything you love about tacos in a portable, mess-free package. With just 20 minutes of prep and simple ingredients, this DIY crunchwrap is a crowd-pleasing, customizable meal that will elevate your weeknight dinners.
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Recipe Information
Ingredients
- 6 pieces Large flour tortillas (burrito size)
- 6 pieces Small flour tortillas
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 1 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 cheese blend
- 2 tablespoons Vegetable oil
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula.
Once the beef is cooked through, drain any excess grease and stir in the taco seasoning and water. Let it simmer for 3-5 minutes, stirring occasionally, until the mixture thickens. Remove from heat.
Lay one large flour tortilla flat on a clean surface. Spread 2-3 tablespoons of nacho cheese sauce in the center of the tortilla.
Add a few spoonfuls of the seasoned ground beef on top of the cheese sauce, spreading it evenly but keeping it in the center.
Place a tostada shell directly on top of the ground beef. Spread a tablespoon of sour cream over the tostada shell.
Sprinkle a small handful of shredded lettuce, diced tomatoes, and shredded Mexican cheese blend over the sour cream.
To close the crunchwrap, place one small flour tortilla in the center on top of the layers. Fold the edges of the large tortilla up and over the center to secure all the fillings. Press firmly to seal.
Heat a large skillet over medium heat and add a drizzle of vegetable oil. Place the folded crunchwrap seam side down onto the skillet.
Cook for about 2-3 minutes until the bottom is golden brown and crispy. Flip the crunchwrap carefully and cook the other side for another 2-3 minutes.
Repeat the assembly and cooking steps for the remaining crunchwraps.
Serve immediately with your favorite salsa, guacamole, or hot sauce on the side.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 372 mg | 29% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 512 mg | 11% | |
*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.
