Taco Bell Crunchwrap Supreme (Print Version)

A layered Tex-Mex dish with seasoned beef, nacho cheese, crisp tostada, fresh veggies, all folded in grilled tortilla.

# What You Need:

→ 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

# How To Make:

01 - In a skillet over medium heat, cook ground beef until browned, about 6 to 8 minutes. Drain excess fat. Stir in taco seasoning mix and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
02 - Heat nacho cheese sauce according to package directions or warm gently in a small saucepan until hot and pourable.
03 - Place one flour tortilla on a flat surface. Spoon one-quarter of the seasoned beef mixture in the center. Drizzle one-quarter of the nacho cheese sauce over beef. Position one tostada shell atop the cheese. Spread 2 tablespoons sour cream over the shell. Add shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Carefully fold the tortilla edges up and over the center, creating pleats to enclose the filling. If tortilla coverage is incomplete, cut a small circle from an extra tortilla and place over the fillings before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place the wrap seam-side down; cook for 2 to 3 minutes until golden and sealed. Flip and cook the opposite side for another 2 to 3 minutes. Repeat with remaining wraps.
06 - Slice each wrap in half and serve hot.

# Expert Advice:

01 -
  • You get that addictive crispy-meets-creamy texture without the drive-thru line or guilt of eating in your car.
  • Making it yourself means you control the cheese amount, the heat level, and exactly how fresh everything is.
  • It's impressive enough to cook for friends but easy enough that you won't stress about the execution.
02 -
  • The tortilla needs to be big enough and flexible enough to fold without tearing—if your tortillas are old or brittle, they'll split, so check the package date before you start.
  • Don't skip the draining step after cooking the beef; soggy filling will make your Crunchwrap fall apart when you try to seal it.
  • The order of assembly matters more than you'd think; the sour cream acts as an insulator so the lettuce and tomato don't immediately wilt from the heat.
03 -
  • If your tortillas are cold or stiff, warm them in a dry skillet for 10 seconds per side before assembling; a warm tortilla folds without cracking and seals more easily.
  • Medium heat is your friend when grilling—high heat will char the outside before the inside fully sets, and the whole thing can come unraveled when you flip it.
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