Taco Bell Crunchwrap Supreme (Print view)

A delicious blend of seasoned beef, nacho cheese, fresh veggies, and a crunchy tostada, wrapped in a grilled flour tortilla.

# List of Ingredients:

→ 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, round and crunchy

→ 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 for grilling

# Step-by-Step Directions:

01 - In a skillet over medium heat, brown the ground beef until fully cooked, about 6 to 8 minutes. Drain off excess fat. Stir in taco seasoning and water, then simmer for 2 to 3 minutes until the mixture thickens. Remove from heat and set aside.
02 - Warm the nacho cheese sauce according to package directions or heat gently in a small saucepan until hot and pourable.
03 - Place one flour tortilla on a flat surface. Spoon one-quarter of the seasoned beef into the center. Drizzle one-quarter of the nacho cheese sauce over the beef. Place a tostada shell on top. Spread 2 tablespoons of sour cream over the shell, then add shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold the edges of the tortilla up and over the filling, creating pleats to seal the wrap. If the tortilla does not fully cover the center, cut a small circle from an extra tortilla and place it over the filling before folding.
05 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Place the wrap seam-side down and cook for 2 to 3 minutes until golden and sealed. Flip and cook the other side for another 2 to 3 minutes. Repeat with remaining wraps.
06 - Slice each wrap in half and serve while hot.

# Expert Suggestions:

01 -
  • The tortilla turns golden and crispy from the skillet, creating this incredible textured exterior that shatters when you bite down.
  • You get to control the seasoning and ingredients, so it actually tastes fresher and more intentional than the drive-thru version.
  • It comes together in under an hour, making it perfect for when you want something indulgent but don't have all night to cook.
02 -
  • The tostada shell is load-bearing, not decorative—if you skip it or use a broken piece, the whole thing falls apart when you fold it, so check that yours is intact before you start assembling.
  • Cold lettuce and tomato are essential; if they're warm, they'll wilt and release moisture that makes the tortilla soggy, so keep them in the fridge until the last second.
  • The folding is simpler than it looks if you don't overthink it—think of it like folding a giant envelope, and you'll intuitively know how to bring the edges together.
03 -
  • Don't skimp on the oil when grilling, and keep the heat at medium rather than high—the goal is golden and crispy, not burnt, which happens faster than you'd expect.
  • Assemble everything in the exact order listed because that's what keeps the structural integrity intact and prevents leaks during both folding and grilling.
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