Learn how to make homemade crunchwrap supremes -- way better than anything you'd get at Taco Bell! This handheld, fully loaded wrap is filled with a layer of ground beef, a crispy crunchy tostada topped with melty nacho cheese, cool sour cream, lettuce, and tomato then pan-seared until golden brown and crispy on the outside. Beefy, cheesy, crispy, and crunchy in every bite!
In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess grease, if necessary.
Sprinkle in the taco seasoning and water and stir to combine. Remove the pan from the heat and set aside.
To a clean work area, lay out the four burrito sized tortillas and add a scoop of the ground beef mixture to each so it is equally distributed.
Top each pile of ground beef with a tostada shell.
Carefully spread ¼ cup of nacho cheese to the top of each tostada.
Spread ¼ cup of sour cream on top of the nacho cheese.
Top each with shredded lettuce and tomatoes.
Place a street taco sized tortilla on top of the lettuce and tomatoes.
Place a large non-stick skillet over medium heat and spray with olive oil.
Fold the edges of the large tortilla over the street taco sized tortilla and carefully place it seam side down, into the heated pan, pressing down with a spatula or a grill press, until golden. This should take about 3 minutes.
Flip the crunchwrap over and repeat with the other side.
Repeat with the remaining 3 crunchwraps and serve!
Video
Notes
These are best enjoyed immediately after cooking, but leftovers can be stored in the fridge for up to 2 days. They will likely get soggy and lose the “crunch” both from the tortillas and from the lettuce/tomatoes.Rico’s brand nacho cheese is very close to Taco Bell’s, but any brand can be used. Shredded cheese can also be used in place of the nacho cheese.For a vegetarian option, skip the ground beef and use black beans or refried beans.