Taco Bell Crunchwrap Supreme (Printable)

A delicious layered meal with seasoned beef, nacho cheese, crisp tostada, fresh veggies, and grilled tortillas.

# What You 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 for 6 to 8 minutes until fully cooked. Drain excess fat. Stir in taco seasoning and water; simmer for 2 to 3 minutes until thickened. Set aside.
02 - Warm the nacho cheese sauce according to package directions or on the stovetop until hot and pourable.
03 - Place one flour tortilla flat. Spoon one quarter of the beef mixture in the center. Drizzle with one quarter of the nacho cheese sauce. Top with a tostada shell, spread 2 tablespoons sour cream over it, then add shredded lettuce, diced tomato, and shredded cheddar.
04 - Fold the tortilla edges up and over the fillings, creating pleats to seal. If needed, cover exposed fillings with a small tortilla circle before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Cook wrap seam-side down for 2 to 3 minutes until golden and sealed. Flip and cook the other side for 2 to 3 minutes. Repeat with remaining wraps.
06 - Slice each wrap in half and serve immediately while hot.

# Expert Advice:

01 -
  • Every layer delivers a different texture—crispy, creamy, crunchy, melted—all in one bite.
  • You can make a batch ahead and reheat them, making weeknight dinners feel less like a chore.
  • It's the kind of food that makes people forget they're eating homemade and think you've unlocked some secret fast-food hack.
02 -
  • The tostada shell is essential—it's what prevents your wrap from turning into a soggy mess, so don't skip it or substitute a soft shell.
  • Don't skimp on the sealing step when folding; if your tortilla doesn't completely envelope the filling, the wrap will fall apart during grilling.
  • Warm your nacho cheese before assembly because cold cheese won't spread properly and it won't meld with the beef the way it should.
03 -
  • Use a nonstick skillet for grilling so your wraps don't stick and tear, and medium heat prevents the outside from burning before the inside warms through.
  • If you're making multiple wraps, assembly-line style is your friend—brown all the beef, prep all your vegetables, then build them all before grilling so you're not rushing.
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