Homemade Crunchwrap Supreme


  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • 6 large flour tortillas
  • 6 tostada shells
  • 1 cup sour cream
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 cup nacho cheese sauce
  • 1/2 cup diced onions
  • Oil for frying


1 – Prep the Meat: Cook the ground beef in a skillet over medium heat until browned. Drain the grease and mix in the taco seasoning.

2 – Assemble: Lay out the flour tortillas. Spread nacho cheese in the center, add cooked beef, and place a tostada shell on top. Add a layer of sour cream, lettuce, tomatoes, onions, and shredded cheese.

3 – Fold: Carefully fold the edges of the tortilla toward the center, creating a flat-bottomed, hexagonal shape.

4 – Cook: Heat a small amount of oil in a skillet over medium heat. Place the crunchwrap seam-side down and cook until golden, about 3 minutes per side.

5 – Serve: Cut in half and serve hot.

Prep Time: 15 minutes | Cooking Time: 6 minutes | Total Time: 21 minutes | Kcal: 510 kcal | Servings: 6

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