Crunchwrap Supreme


Crunchwrap Supreme


  • 5 large flour tortillas
  • 1 lb. lean ground beef
  • 1/3 cup water
  • 3 Tbsp. taco seasoning
  • ⅔ cup nacho cheese sauce
  • 4 tostadas
  • 1 cup sour cream
  • 1 cup iceberg lettuce, shredded
  • 1 cup tomatoes, diced
  • 2 cups Mexican cheese blend, shredded


  1. In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.
  2. Add ⅓ cup of water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes or until thickened.
  3. Meanwhile, cut one of the flour tortillas into quarters. Use kitchen scissors or a knife to round the corners. Place the remaining four tortillas on a plate and cover them with a damp paper towel. Microwave them for 20 to 30 seconds or until warm.
  4. Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato and cheese blend. Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.
  5. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
  6. In batches, add the folded tortillas seam side down to the skillet and cook until golden, about 3 to 4 minutes. Flip and cook the other side.

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