Taco Bell Crunchwrap Supreme (Printable View)

Grilled flour tortilla layered with seasoned beef, nacho cheese, crisp tostada, and fresh veggies for a tasty Tex-Mex meal.

# What You'll 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 It:

01 - In a skillet over medium heat, brown the ground beef until cooked through, about 6–8 minutes. Drain excess fat. Add taco seasoning mix and water, stir well, then simmer for 2–3 minutes until sauce thickens. Remove from heat and set aside.
02 - Warm the nacho cheese sauce according to package directions or in a small saucepan until hot and pourable.
03 - Place one flour tortilla flat. Spoon one-quarter of the beef mixture into the center. Drizzle one-quarter of the nacho cheese sauce over the beef. Lay a tostada shell on top. Spread 2 tablespoons sour cream over the shell, then add shredded lettuce, diced tomato, and shredded cheddar cheese evenly.
04 - Fold tortilla edges up and over the filling, creating pleats to seal. If edges don't fully cover filling, cut a small circle from an extra tortilla and place over the center before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place the Crunchwrap seam-side down and cook until golden and sealed, about 2–3 minutes. Flip and cook the opposite side for another 2–3 minutes. Repeat for remaining Crunchwraps.
06 - Slice each Crunchwrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes shockingly close to the original but you actually know what's in it, and you can adjust the heat level whenever you want.
  • The whole thing comes together in 40 minutes, making it perfect for weeknight cravings or feeding a crowd without breaking a sweat.
  • Watching the edges crisp up in the skillet feels like a small kitchen victory every single time.
02 -
  • A cold tortilla will crack when you fold it; if yours feels stiff from the fridge, wrap them in a damp paper towel and microwave for 15 seconds to bring back their flexibility.
  • The tostada shell is what separates a good homemade Crunchwrap from a soggy disappointment—don't skip it or replace it with something soft, because it's doing critical structural work.
  • If your first wrap looks lumpy or asymmetrical, that's completely normal; by the second one, you'll have the folding rhythm down and they'll look progressively more polished.
03 -
  • Keep the seasoned beef warm while you assemble the wraps so the cheese stays pourable and the flavors stay cohesive—cold beef will cool down your whole wrap before it hits the skillet.
  • If the tortilla is tearing as you fold it, you've either let it get too cold or you're using a brand that's too thin; warm them gently and look for thicker tortillas next time.
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