Taco Bell Crunchwrap Supreme (Print Version)

Seasoned beef, nacho cheese, crunchy tostada, fresh veggies, and tangy sauce wrapped in a grilled tortilla.

# 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

# Directions:

01 - Heat a skillet over medium heat; cook ground beef until browned, about 6–8 minutes. Drain excess fat. Stir in taco seasoning and water, simmer for 2–3 minutes until thickened. Remove from heat and set aside.
02 - Heat nacho cheese sauce in a small saucepan or per package instructions until hot and pourable.
03 - Place one flour tortilla on a flat surface. Spoon 1/4 of the beef mixture into the center. Drizzle 1/4 of the nacho cheese sauce over the beef. Layer a tostada shell on top, then spread 2 tablespoons sour cream over it. Add shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold edges of the tortilla inward over the filling, creating pleats to seal. If edges do not fully cover the filling, cut a small circle from an extra tortilla and position it over the center before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place crunchwrap seam-side down and cook for 2–3 minutes until golden and sealed. Flip and cook the other side for 2–3 minutes. Repeat for remaining portions.
06 - Slice each crunchwrap in half and serve hot.

# Expert Tips:

01 -
  • You get that authentic Crunchwrap crunch and melty cheese magic without the drive-thru line.
  • It's interactive and fun to assemble—the kind of cooking that makes you feel like you're pulling off something impressive.
  • Four servings means you can feed people or have leftovers that somehow taste even better the next day.
02 -
  • The tostada shell is your crunch hero, but if you skip grilling it won't seal properly and everything will fall apart.
  • Don't fold too aggressively or your shell breaks and leaks everywhere—firm but gentle is the move.
  • The seam-side down is crucial on the grill; that's what seals everything and creates the structural integrity.
03 -
  • Make your beef mixture ahead and store it in the fridge; you can assemble and grill fresh whenever hunger strikes.
  • If your tortilla isn't covering everything before folding, cut a circle from an extra tortilla and layer it over gaps—this simple fix prevents leaks and keeps your filling contained.
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