Taco Bell Crunchwrap Supreme (Printable)

A crave-worthy crunchwrap filled with seasoned beef, nacho cheese, fresh toppings, and grilled to perfection.

# Components:

→ 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 - In a skillet over medium heat, cook ground beef until browned and cooked through, about 6 to 8 minutes. Drain excess fat. Stir in taco seasoning mix and water, then simmer 2 to 3 minutes until thickened. Remove from heat and set aside.
02 - Warm nacho cheese sauce according to package directions or heat in a small saucepan until hot and pourable.
03 - Place one flour tortilla flat. Spoon 1/4 of seasoned beef in center. Drizzle 1/4 of nacho cheese sauce over beef. Place one tostada shell on top. Spread 2 tablespoons sour cream over shell. Add shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold edges of tortilla toward center, pleating to seal entire filling inside. If tortilla does not fully cover filling, cut a circle from extra tortilla, place over fillings, then fold edges to seal.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place wrap seam-side down and cook 2 to 3 minutes until golden and sealed. Flip and cook other side 2 to 3 minutes. Repeat with remaining wraps.
06 - Slice each wrap in half and serve hot.

# Expert Advice:

01 -
  • You get that signature crispy-and-creamy contrast that makes the original so addictive, all without the drive-thru line.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners or when friends show up hungry.
  • Once you nail the folding technique, you'll feel like you're pulling off a minor kitchen magic trick every single time.
02 -
  • The tostada shell is structural, not just a flavor add-in—if you skip it or use a soft tortilla instead, you lose the whole textural thing that makes this dish special.
  • Don't skimp on the sour cream spread over the shell; it's what keeps the crispy element from becoming dry and what provides the cool contrast that makes each bite satisfying.
  • Your tortillas need to be fresh enough to fold without tearing—if they're too cold or old, they'll crack along the seams, and you'll end up with filling leaking out onto your skillet.
03 -
  • Toast your flour tortillas briefly before assembly—it makes them less likely to tear and gives them a slightly nutty flavor that enhances everything inside.
  • If your nacho cheese sauce is too thick, thin it out with a splash of milk while heating so it drizzles smoothly without clumping.
  • Keep a small bowl of water nearby while folding; if your tortillas are drying out, a quick damp finger on the edges helps them stay pliable.
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