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Crunchwrap Supreme (Copycat)
4.9 from 42 votes

Crunchwrap Supreme (Copycat)

Copycat Crunchwrap Supremes are loaded with seasoned ground beef, nacho cheese, sour cream and more wrapped inside a flour tortilla and baked to perfection.

Prep Time
25 mins
Cook Time
15 mins
Servings: 6
Course: Lunch, Dinner, Others
Cuisine: American, Mexican

Ingredients

  • 1 ½ pounds ground beef lean
  • 1 yellow onion chopped, small
  • 2 Tablespoons taco seasoning
  • 1/4 cup water
  • 1 teaspoon garlic minced
  • 1 nacho cheese or Queso cheese dip, jar
  • 6 flour tortillas burrito-size
  • 6 tostada shell see note, or corn tortillas
  • 1 cup sour cream
  • 2 cups lettuce shredded
  • 1 tomato diced
  • 1 cup Mexican cheese blend shredded
  • cooking spray

Instructions

    Cup of Yum
  1. In a large skillet, over medium-high heat, cook and crumble ground beef and onion, until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water and minced garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer for 5 minutes.
  2. Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
  3. Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one tostada shell or crispy corn tortilla *see notes below. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
  4. To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla, and tuck it in the center, so it's fully covered.
  5. Repeat with all remaining tortillas, tostadas and fillings. You'll have 6 crunch wraps total.
  6. Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunch wraps. Serve immediately.

Notes

  • *If using corn tortillas, heat oven to 425° F. Place corn tortillas on a baking sheet and bake for 8 minutes or until crispy.