Craving a fast-food favorite at home? This Beef Crunchwrap Supreme is loaded with seasoned beef, creamy queso, crunchy tostadas, fresh veggies, and a crispy grilled tortilla. It’s an easy, satisfying meal perfect for any night of the week!
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Why You’ll Love This Recipe
Crispy & Crunchy: Golden-brown, toasted tortillas add the perfect crunch.
Better Than Takeout: Homemade means fresh ingredients and no drive-thru hassle.
Customizable: Swap the fillings, adjust the spice, or add your favorite toppings!
Ingredients
For the Beef Filling:
Ground beef: The star of the dish, cooked until perfectly browned. Taco seasoning mix: Adds that signature bold, Mexican-inspired flavor. Water: Helps blend the seasoning into the beef. Queso or nacho cheese dip: Creamy, cheesy goodness for extra flavor.
For the Crunchwrap:
Large burrito-size flour tortillas: The base for wrapping everything together. Tostada shells: Adds the signature crunch. Sour cream: A creamy, tangy contrast to the spices. Shredded lettuce: Fresh and crisp for balance. Diced tomato: Juicy bursts of freshness. Minced cilantro: A bright, herby touch. Lime juice: A zesty kick. Shredded Mexican cheese blend: Melts perfectly inside.
Instructions
Prepare the Beef Filling:
Cook the ground beef in a skillet over medium heat until browned. Drain excess grease. Add taco seasoning and water, stirring to combine. Simmer for 2-3 minutes, then remove from heat.
Assemble the Crunchwrap:
Lay a tortilla flat and spread a spoonful of queso in the center. Add a scoop of seasoned beef, then place a tostada shell on top. Spread sour cream over the tostada, then top with lettuce, tomatoes, cilantro, lime juice, and shredded cheese. Fold the edges of the tortilla inward, overlapping as you go, to create a hexagonal wrap.
Cook the Crunchwrap:
Heat a skillet over medium heat. Lightly grease and place the Crunchwrap seam-side down. Cook for 2-3 minutes until golden and sealed. Flip and cook another 2-3 minutes.
How to Serve
Serve hot with extra queso, salsa, guacamole, or sour cream. Pair with a side of rice or refried beans for a complete meal!
Additional Tips
Use a smaller tortilla: If your burrito-size tortilla is too small to fold, use an extra small tortilla piece in the center to help cover the filling.
Double-layer for crunch: Stack two tostadas for even more crispiness.
Grill it right: Pressing the Crunchwrap while cooking ensures even browning and sealing.
FAQ
Q1: Can I use chicken instead of beef? A1: Absolutely! Shredded or grilled chicken works great.
Q2: How do I make this vegetarian? A2: Swap the beef for black beans, lentils, or a plant-based meat substitute.
Q3: Can I make these ahead of time? A3: Yes! Assemble them, wrap in foil, and refrigerate. Cook when ready.
Q4: How do I keep the Crunchwrap from opening? A4: Press firmly while cooking and use a well-heated skillet.
Q5: What if I don’t have tostada shells? A5: Use crispy corn tortillas or bake your own from regular tortillas.
Q6: Can I bake instead of pan-fry? A6: Yes! Bake at 375°F (190°C) for 15-18 minutes until crispy.
Q7: What’s the best cheese to use? A7: A Mexican blend, cheddar, or pepper jack adds great flavor.
Q8: Can I freeze leftover Crunchwraps? A8: Yes! Wrap tightly and freeze for up to 2 months. Reheat in a skillet or oven.
Q9: How do I make it spicier? A9: Add jalapeños, hot sauce, or extra chili powder.
Q10: Can I air-fry this? A10: Definitely! Air fry at 375°F (190°C) for about 8-10 minutes, flipping halfway.
Enjoy your homemade Beef Crunchwrap Supreme—crispy, cheesy, and packed with flavor!
Print
Beef Crunchwrap Supreme
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Description
This Beef Crunchwrap Supreme is the ultimate cheesy, crunchy, and flavorful taco wrap! Packed with seasoned beef, creamy queso, crispy tostadas, fresh lettuce, tomatoes, and melty cheese, this easy homemade version is even better than takeout. Perfect for a quick weeknight meal!
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
- 1/2 cup queso or nacho cheese dip
- 6 large burrito-size flour tortillas (10 or 12-inch)
- 6 tostada shells (or crispy corn tortillas, see note)
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 medium tomato, diced
- 1/4 cup cilantro, minced
- 1 lime, juiced
- 1 cup shredded Mexican cheese blend
Instructions
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Prepare the Beef Filling:
- Heat a large skillet over medium-high heat.
- Add ground beef and cook, breaking it up with a spatula, until no longer pink.
- Drain excess grease.
- Stir in taco seasoning and ¼ cup water, then simmer for 10 minutes.
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Assemble the Crunchwraps:
- Lay a flour tortilla on a clean surface.
- Spread 2 tbsp queso in the center.
- Add ½ cup taco meat on top of the queso.
- Place 1 tostada shell over the meat.
- Spread a thin layer of sour cream over the tostada.
- Top with lettuce, tomato, cilantro, a sprinkle of lime juice, and shredded cheese.
-
Fold the Crunchwrap:
- Start at the bottom of the tortilla and fold the edges toward the center.
- Continue folding until all the fillings are enclosed.
- If needed, cut a small piece of another tortilla and place it over any open gap.
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Cook the Crunchwraps:
- Heat a non-stick pan over medium heat and spray with cooking spray or drizzle with oil.
- Place the crunchwrap seam-side down and cook for 2-3 minutes per side, until golden brown and crispy.
- Repeat for all crunchwraps.
-
Serve & Enjoy:
- Serve hot with extra queso, salsa, or guacamole on the side!
Notes
- No tostada shells? Use crispy corn tortillas or lightly bake corn tortillas until crisp.
- Want it spicier? Add jalapeños or a drizzle of hot sauce inside.
- Make it vegetarian: Swap beef for black beans or sautéed mushrooms.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 65mg