4 large burrito-size flour tortillas
4 tostada shells or crispy corn tortillas
1 pound ground beef
1 oz. taco seasoning mix
1 cup nacho cheese or shredded Mexican cheese blend
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
Vegetable oil for frying (optional)
In a skillet over medium heat, cook the ground beef until fully browned, breaking it apart with a spatula. Drain excess grease.
Add the taco seasoning as per packet instructions, typically combining with water and simmering until thickened.
Spread out the flour tortillas and evenly distribute the seasoned beef onto the center of each, leaving room for folding.
Drizzle nacho cheese or sprinkle shredded cheese over the beef.
Place a tostada shell on the cheese layer, then add a dollop of sour cream, followed by shredded lettuce, diced tomatoes, and another sprinkle of cheese.
Fold the edges of the flour tortilla over the center, working around in a circle to seal.
In a heated skillet, optionally brush the wraps with vegetable oil for a crispy finish. Cook folded-side down for 2-3 minutes on each side until golden.
Variations & Tips:
For a vegetarian version, replace ground beef with seasoned quinoa, black beans, or meatless crumbles.
Try a breakfast version with scrambled eggs, breakfast sausage, and crispy hash browns.
Experiment with different cheeses, like pepper jack for heat or sharp cheddar for tang.
Use toothpicks to keep the Crunchwrap sealed during cooking, removing them before serving.
Customize with your favorite taco fillings, such as sliced olives, chopped onions, or jalapeños.
Embrace the joy of homemade fast-food classics with this Crunchwrap Supreme recipe. It’s a delightful way to explore the versatility of cooking at home, allowing you to tweak traditional favorites to suit your taste and dietary preferences. Enjoy the process and the delicious results!