Taco Bell Crunchwrap Supreme (Printable Version)

Seasoned beef, creamy cheese, crispy tostada, fresh veggies wrapped in a grilled flour tortilla for a tasty Tex-Mex meal.

# The Ingredients You'll Need:

→ Beef & Seasoning

01 - 1 lb ground beef
02 - 1 packet (1 oz) taco seasoning mix
03 - 1/3 cup water

→ Cheese & Sauces

04 - 1 cup nacho cheese sauce
05 - 1/2 cup shredded cheddar cheese
06 - 1/2 cup sour cream

→ Tortillas & Shells

07 - 4 large (10-inch) flour tortillas
08 - 4 tostada shells

→ Fresh Toppings

09 - 1 cup shredded iceberg lettuce
10 - 1 medium tomato, diced
11 - 1/4 cup diced red onion (optional)

→ Oil

12 - 1 tablespoon vegetable oil

# Step-by-Step Instructions:

01 - In a skillet over medium heat, cook ground beef until browned and cooked through, about 6–8 minutes. Drain excess fat. Stir in taco seasoning and water, then simmer for 2–3 minutes until thickened. Remove from heat and set aside.
02 - Heat nacho cheese sauce according to package instructions or in a small saucepan until hot and pourable.
03 - Place one flour tortilla on a flat surface. Spoon one quarter of the seasoned beef into the center, then drizzle with one quarter of the nacho cheese sauce. Top with a tostada shell. Spread 2 tablespoons of sour cream over the shell, then add shredded lettuce, diced tomato, and shredded cheddar cheese.
04 - Fold the edges of the tortilla up and over the fillings, pleating to seal completely. If the tortilla does not cover the center fully, cut a small circle from an extra tortilla and place it over the fillings before folding.
05 - Heat vegetable oil in a large nonstick skillet over medium heat. Place the wrap seam-side down and cook for 2–3 minutes until golden and sealed. Flip and cook the opposite side for an additional 2–3 minutes. Repeat with remaining wraps.
06 - Slice each wrap in half and serve immediately while hot.

# Additional Tips::

01 -
  • You get that signature textural contrast—crispy, chewy, creamy, and crunchy all in one bite—without the drive-thru line.
  • It actually comes together faster than you'd think, making it perfect for weeknight cravings or feeding a crowd.
  • Once you nail the folding technique, you'll feel like you've unlocked a secret that tastes restaurant-quality but costs way less.
02 -
  • Drain that ground beef fat or your tortilla will get soggy and fall apart when you try to fold it—it's the one step that feels skippable but absolutely isn't.
  • The tostada shell has to stay whole and positioned carefully, or it'll crack and scatter inside the wrap instead of delivering that signature crunch with every bite.
  • Don't skip the grilling step thinking you can just assemble and eat cold; the heat is what seals the tortilla, crisps the exterior, and melds all the flavors together into something that actually tastes like a Crunchwrap Supreme.
03 -
  • If your tortilla tears while folding, don't panic—just use a patch cut from an extra tortilla, place it underneath the fillings, and fold over it; the grilling will seal everything together and nobody will know.
  • The sour cream-to-lettuce ratio matters more than you'd think; too little sour cream and the ingredients slide around, too much and it gets mushy, so stick to about 2 tablespoons and you'll hit the sweet spot every time.
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