Homemade Taco Bell Crunchwrap Supreme

Ingredients

• 1 lb Ground beef (80/20 or 90/10 lean)
• 1 packet Taco seasoning (Or 3 tbsp of homemade blend (chili powder, cumin, garlic powder, onion powder))
• 0.25 cup Water (To mix with the beef seasoning)
• 4 Large flour tortillas (Burrito size (approx 12-inch))
• 2 Small flour tortillas (Cut into quarters or use street taco size to cover the center gap)
• 4 Tostada shells (Store-bought crispy corn tostadas)
• 1 cup Nacho cheese sauce (Warmed)
• 0.5 cup Sour cream (Full fat preferred)
• 2 cup Shredded lettuce (Iceberg lettuce, finely shredded)
• 2 Roma tomatoes (Diced)
• 1 cup Shredded Mexican cheese blend (Or Monterey Jack and Cheddar)
• 1 tbsp Vegetable oil (For searing the wraps)

Steps

1. 1

   In a large skillet over medium-high heat, add the ground beef. Cook while breaking it apart with a spatula until fully browned and no pink remains. Drain any excess grease from the pan.

2. 2

   Add the taco seasoning and water to the beef. Stir well and let it simmer for 3-5 minutes until the sauce has thickened and coated the beef. Remove from heat and set aside.

3. 3

   Briefly warm the large flour tortillas in the microwave for 15-20 seconds or on a dry pan to make them soft and pliable for folding.

4. 4

   Lay one large tortilla on a flat surface. Place a generous scoop (about 1/4 cup) of the seasoned beef in the very center. Drizzle about 2 tablespoons of warm nacho cheese sauce directly over the beef.

5. 5

   Place a tostada shell directly on top of the beef and cheese layer.

6. 6

   Spread a thin layer of sour cream over the top of the tostada shell. Layer on shredded lettuce, diced tomatoes, and a sprinkle of shredded Mexican cheese.

7. 7

   Place a small piece of flour tortilla (or a small street taco tortilla) in the center over the toppings. This acts as a bridge to ensure the wrap is fully sealed.

8. 8

   Starting from the bottom, fold the edge of the large tortilla up toward the center. Continue folding the edges in a pleated pattern all the way around until the wrap is closed.

9. 9

   Heat a clean skillet or griddle over medium heat with a light coating of oil. Place the Crunchwrap seam-side down in the pan. Press down slightly with a spatula or a heavy press.

10. 10

    Cook for 2-3 minutes until the bottom is golden brown and the seam is sealed. Flip carefully and cook the other side for another 1-2 minutes until crispy and golden. Repeat for the remaining wraps.

Notes

If you don't have tostada shells, you can bake small corn tortillas at 400°F for 5-7 minutes until crispy. To keep the wraps warm while finishing the batch, place them in a 200°F oven.

Nutrition per serving

• Main Dish
• Copycat
• Fast Food
• Beef
• Dinner
• Mexican-American
• Crunchy
• Kid-Friendly