crunch wrap supreme
Wrap seasoned beef, nacho cheese, and toppings in a tortilla, then pan-fry until golden for a delicious homemade Crunchwrap.
Ingredients
- 5 large 10-inch flour tortillas
- 1 lb lean ground beef
- ⅓ cup water
- 1 oz taco seasoning 1 packet, about 2 tbsp
- ⅔ cup nacho cheese sauce
- 4 tostada shells or 2 cups tortilla chips
- ⅔ cup sour cream
- 1 cup shredded iceberg lettuce
- 1 cup diced fresh tomatoes
- 2 cups shredded Mexican cheese blend
Instructions
- In a large skillet, cook the ground beef over medium-high heat until no pink remains. Drain excess fat.
- Add ⅓ cup water and taco seasoning, stirring and simmering uncovered for 5 minutes or until thickened.
- Meanwhile, cut one of the flour tortillas into quarters to create a smaller round piece.
- Microwave the remaining four tortillas on a plate covered with a damp paper towel for 20-30 seconds until warm.
- Place ¼ cup of ground beef in the center of each large tortilla. Add nacho cheese sauce, a tostada shell (or tortilla chips), sour cream, lettuce, tomato, and shredded cheese blend on top.
- Center the quartered tortilla on top and fold the larger tortilla around it to seal.
- In a skillet, heat 1 tbsp of vegetable oil over medium heat. In batches, place the folded tortillas seam-side down, cooking for about 3-4 minutes until golden. Flip and cook the other side.
Notes
Notes:
- Keep hot fillings on one side of the tostada shell and cold fillings on the other. Center the lettuce to avoid cooking it.
- Substitute ground beef with any ground meat or shredded chicken.
- If you lack tostada shells, use tortilla chips, breaking off sharp edges to prevent tearing the tortilla.
- Heating tortillas prevents cracking.
- Lightly oil a griddle to cook multiple Crunchwraps at once.