Taco Bell Crunchwrap Supreme (Printable)

Crave-worthy Crunchwrap featuring seasoned beef, creamy cheese, crisp shell, fresh veggies, and a grilled flour tortilla wrap.

# 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

# Directions:

01 - In a skillet over medium heat, brown ground beef until fully cooked, approximately 6 to 8 minutes. Drain excess fat. Add taco seasoning and water, stirring well. Simmer for 2 to 3 minutes until sauce thickens. Remove from heat and set aside.
02 - Warm the nacho cheese sauce according to package instructions or in a small saucepan until hot and pourable.
03 - Place one flour tortilla flat on a surface. Spoon one-quarter of the seasoned beef mixture into the center. Drizzle with one-quarter of the nacho cheese sauce. Position a tostada shell on top, then spread 2 tablespoons of sour cream evenly over it. Top with shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold the edges of the tortilla upwards and over the center, forming pleats to fully enclose the filling. If tortilla does not completely cover, cut a small circle from an additional tortilla to cover the fillings before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place the Crunchwrap seam-side down and cook for 2 to 3 minutes until golden and sealed. Flip and cook the opposite side for an additional 2 to 3 minutes. Repeat with remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • That perfect textural contrast—crispy shell, soft tortilla, melty cheese, fresh lettuce—hits different when you've assembled it yourself.
  • You control every layer, so you can pile on extra cheese if that's your thing or skip ingredients that don't speak to you.
  • Forty minutes from craving to table, and honestly, most of that time is just cooking the meat and heating cheese.
02 -
  • The tostada shell MUST stay crispy, which means assemble these right before grilling—don't make them hours ahead or the shell gets soggy from the cheese and sour cream.
  • When you fold the tortilla, make sure it's sealed tightly, or the fillings will burst through as it grills, creating a gorgeous mess that tastes good but looks chaotic.
03 -
  • If your tortillas are stiff and resistant to folding, warm them in a dry skillet for a few seconds—they become pliable and cooperative.
  • Don't skip the sour cream layer; it's the ingredient that separates homemade from mediocre, and it's also your moisture barrier keeping the shell crispy longer.
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