Transform your taco night with these delightful Crunchwrap Supremes. Perfectly crispy and oozing with cheesy goodness, they’re a hit with both kids and adults. This copycat version captures that restaurant-style taste in a homemade package that’s simple to put together.
- Cuisine: Mexican-inspired
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Why You’ll Love This Recipe
- No need for takeout with this easy homemade version.
- Customizable – adjust the ingredients to your preference.
- Perfect mix of crunchy, cheesy, and fresh flavors.
- Fun and interactive family meal idea.
Ingredients
- 5 large flour tortillas (10-inch): These will form the outer layers of the crunchwrap. Keep them soft by warming them briefly to make folding easier.
- 1 pound lean ground beef: Provides a hearty, savory filling. Swap for ground turkey or plant-based ground meat for a lighter option.
- ⅓ cup water: Helps meld the taco seasoning into the beef.
- 1 ounce taco seasoning (1 packet, about 2 tablespoons): Adds essential Mexican-style flavor. Use your own mix of chili, cumin, and garlic powder as an alternative.
- ⅔ cup nacho cheese sauce: Offers a creamy, cheesy layer. Cheddar cheese sauce can be substituted if needed.
- 4 tostada shells (or 2 cups tortilla chips): Provides the requisite crunch in the center. Tortilla chips work well in a pinch.
- ⅔ cup sour cream: Adds creaminess and tanginess. Greek yogurt can work if you prefer.
- 1 cup shredded iceberg lettuce: For a fresh, crisp texture.
- 1 cup diced fresh tomatoes: Brings juicy freshness. Opt for Roma or vine-ripe varieties.
- 2 cups shredded Mexican cheese blend: A mix of cheeses like cheddar and Monterey Jack; use a pre-shredded package for convenience.
How to Make It
Step 1: Cook the Beef
In a large skillet over medium-high heat, cook the ground beef until no pink remains, breaking it into crumbles. This ensures even cooking. Drain excess fat to keep the crunchwrap from becoming soggy.
Step 2: Season the Beef
Add ⅓ cup water and the taco seasoning to the skillet. Stir thoroughly and simmer uncovered for 5 minutes, allowing the flavors to meld and the mixture to thicken. Look for a saucy consistency without excess liquid.
Step 3: Prepare the Tortillas
Cut one tortilla into quarters, rounding corners for an easier fold. Cover the remaining tortillas with a damp paper towel and microwave for 20-30 seconds until pliable. This makes folding them around the filling seamless.
Step 4: Assemble the Crunchwraps
Place ¼ cup of the beef in the center of each warmed tortilla. Follow with 2 tablespoons of nacho cheese sauce, a tostada shell, a dollop of sour cream, lettuce, tomatoes, and a sprinkle of Mexican cheese. Top with a quartered piece of tortilla and fold the larger tortilla around to seal tightly.
Step 5: Cook to Perfection
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Place the folded crunchwraps seam-side down into the skillet, pressing down gently to ensure full contact. Cook until golden brown, about 3-4 minutes per side. They should be crisped and sealed fully.
Recipe FAQs
Can I make these crunchwraps ahead of time?
Yes, you can prepare the filling in advance and refrigerate it. Assemble and cook the crunchwraps just before serving to ensure they remain crispy.
What’s the best way to reheat leftovers?
To keep them crunchy, reheat crunchwraps on a skillet over medium heat until warmed through, or use a toaster oven for convenience.
Can I add vegetables for extra nutrition?
Absolutely! Consider adding bell peppers or onions sautéed with the beef for added texture and flavor.
