Description
Delicious and customizable Crunchwrap Supremes filled with savory beef, cheese, and fresh veggies, perfect for family nights.
Ingredients
Scale
- 1 lb ground beef (80/20 or 90/10)
- 1 packet (1 oz) taco seasoning (~2 Tbsp)
- ¾ cup water
- ½ cup shredded Mexican cheese blend
- 4 large flour tortillas (12-inch)
- ½ cup nacho cheese sauce, warmed
- 4 tostada shells (5-inch)
- ¾ cup sour cream
- 2 ½ cups shredded lettuce
- 1 roma tomato, diced
- 1 ½–2 cups shredded Mexican cheese blend
- Optional add-ins: Guacamole, Avocado slices, Pickled jalapeños, Refried beans
Instructions
- Cook the beef: In a skillet heated over medium heat, add the ground beef. Break it apart and cook until no longer pink. Drain excess fat, then add taco seasoning and water. Stir and boil, reduce heat, and simmer for 5 minutes. Stir in shredded cheese until melty.
- Assemble the crunchwrap: Lay one tortilla flat, spoon beef mixture in the center, top with nacho cheese and shredded cheese. Place tostada shell on top, spread sour cream, add lettuce, tomatoes, and optional add-ins. Fold edges toward center and flip seam-side down.
- Toast the crunchwrap: Heat a skillet over medium heat, optionally drizzle with oil. Toast crunchwrap seam-side down for about 2 minutes each side until golden and crispy. Serve warm with dips.
Notes
Warm tortillas before assembling to prevent breaking. Customize toppings to family preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crunchwrap, Beef, Family Dinner, Easy Recipe, Mexican Cuisine