Crunchwrap Supreme
This Crunchwrap Supreme is a fun, handheld Tex-Mex feast packed with seasoned beef, crunchy tostadas, melty cheese, and fresh toppings all wrapped in a warm tortilla.
Servings: 6 servings
Ingredients
- 1 lb lean ground beef
- 1/2 cup onion minced
- 2 cloves garlic minced
- 2 Tbsp taco seasoning or 1 packet
- 1/2 cup water
- 12 burrito-size flour tortillas about 10-12 inches
- 6 tostada shells
- 1/2 cup nacho cheese sauce
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 2 cups Mexican cheese blend grated
- salsa for extra flavor and heat
- pico de gallo fresh and zesty garnish
- cilantro optional, for a fresh herbal note
Instructions
- In a large skillet over medium heat, cook the lean ground beef and minced onion, breaking up the meat, until beef is browned and onion softens, about 6-8 minutes. Add minced garlic and sauté for another minute until fragrant.
- Sprinkle taco seasoning over the beef mixture and stir to coat evenly. Pour in water, reduce heat to low, and simmer gently until liquid thickens and flavors meld, about 5 minutes. Remove from heat and set aside.
- Lay one burrito-size flour tortilla flat. Spread about 2 tablespoons of nacho cheese sauce in the center, leaving edges clear. Place a tostada shell on top of the sauce, then spoon 1/6 of the seasoned beef over the tostada.
- Add a dollop of sour cream on top of the beef, then layer shredded lettuce, diced tomatoes, and a sprinkle of Mexican cheese blend. Add salsa or pico de gallo and scatter fresh cilantro if desired.
- Carefully fold the edges of the tortilla up and over the filling, pleating as needed to create a sealed circular wrap. Ensure filling is enclosed to avoid spills during cooking.
- Heat a non-stick pan or griddle over medium heat. Place the folded Crunchwrap seam-side down and cook for 2-3 minutes until golden and crisp. Flip and toast the other side until golden and cheese melts, another 2-3 minutes.
- Remove Crunchwrap Supreme from pan and let rest briefly before slicing in half. Serve warm with extra salsa, sour cream, or your favorite sides.
Equipment
- Large Skillet
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Grater
- Large plate or cutting board
- Non-stick pan or griddle
- Sharp Knife
Notes
- Warm tortillas briefly to make folding easier and prevent tearing.
- Assemble just before cooking to keep the tostada shell crisp and avoid sogginess.
- Store leftovers wrapped tightly in foil in the fridge up to 3 days or freeze up to 2 months.
- Reheat in a skillet over low heat, flipping occasionally to restore crispness.
- Try swapping beef for mushrooms or beans for a vegetarian version.