Description
Make an authentic, satisfying homemade version of the Taco Bell Crunchwrap Supreme with seasoned beef, nacho cheese sauce, and a crispy tostada shell.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 1/2 cup nacho cheese sauce (store-bought or homemade)
- 4 large flour tortillas (burrito size)
- 4 small tostada shells
- 1/2 cup sour cream
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
Instructions
- Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
- Stir in the taco seasoning and water. Simmer for 5 to 7 minutes until the liquid reduces. Set aside.
- Warm the large flour tortillas slightly to make them pliable.
- Lay one large tortilla flat. Spread a layer of nacho cheese sauce in the center, leaving a 2-inch border.
- Place a small tostada shell directly on top of the cheese sauce.
- Spoon one-fourth of the seasoned beef mixture onto the tostada shell.
- Top the beef with one-fourth of the sour cream, lettuce, and tomatoes. Sprinkle with cheddar cheese.
- Fold the edges of the large tortilla up and over the center ingredients, overlapping them to create a hexagonal shape. Press firmly to seal the seams.
- Place the wrapped item seam-side down in a dry, non-stick skillet or on a griddle over medium heat.
- Grill for 2 to 3 minutes per side until the tortilla is golden brown and crisp.
- Slice in half and serve immediately.
Notes
- For the best texture, use a good quality, thick nacho cheese sauce.
- Warm the large tortillas in the microwave for 10 seconds before assembling to prevent tearing during folding.
- Press down firmly when grilling to ensure the wrap holds its shape.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Americanized Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 60