Recipe Background
Now you can make a fast-food favorite right at home! Copycat Crunchwrap Supreme® brings together seasoned beef, crispy tostada shells, gooey nacho cheese, and fresh toppings, all wrapped up in a warm, golden tortilla. It's the perfect way to enjoy that iconic flavor without leaving the house. Copycat Crunchwrap Supreme is just like the one you crave, but even better when made fresh!
Now you can make a fast-food favorite right at home! Copycat Crunchwrap Supreme® brings together seasoned beef, crispy tostada shells, gooey nacho cheese, and fresh toppings, all wrapped up in a warm, golden tortilla. It's the perfect way to enjoy that iconic flavor without leaving the house. Copycat Crunchwrap Supreme is just like the one you crave, but even better when made fresh!
Ingredients
- 1 small yellow onion chopped
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 clove garlic minced
- 1 (15-ounce) jar nacho cheese or queso cheese dip
- 6 flour tortillas burrito-size, plus more, to taste
- 6 tostada shells or corn tortillas
- 1 cup sour cream
- 2 cups lettuce shredded
- 1 tomato diced
- 1 cup Mexican cheese blend shredded
Directions
- Heat a large skillet over medium-high heat.
- Add the onions and the ground beef, cooking until the beef is no longer pink and the onions are translucent, about 5-7 minutes.
- Drain the excess grease from the skillet.
- Add the taco seasoning, the water, and the garlic, stirring well.
- Reduce the heat to low and allow the mixture to simmer for 5 minutes.
- In a microwave-safe bowl, warm the nacho cheese according to the instructions on the jar.
- Place the tortillas in the microwave until warmed, about 30 seconds.
- Lay out 6 of the tortillas on a flat surface.
- Distribute 1/2 cup of the meat mixture onto the center of each of the tortillas.
- Drizzle an equal amount of the nacho cheese on the meat mixture in the tortilla.
- Top each of the tortillas with one of the tostada shells.
- Layer the tortillas with the sour cream and top with the lettuce, the tomato, and the shredded Mexican cheese.
- Fold each crunchwrap up to the center. Cut another piece of the extra tortillas and tuck it into the center, if needed, so that the inside is completely covered.
- Heat a skillet over medium heat, spraying it with cooking spray.
- Place one of the crunchwraps seam-side down in the hot skillet and cook until the tortilla is golden-brown on one side, about 1-2 minutes.
- Very carefully flip onto the other side and repeat with the remaining tortillas.
- Serve hot.
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