Ingredients
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1 lb ground beef
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1 packet taco seasoning (or 2 tbsp homemade)
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1/2 cup water
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6 large flour tortillas (burrito-size)
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6 small tostada shells (or substitute with tortilla chips)
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1 cup nacho cheese sauce (or shredded cheese)
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1 cup sour cream
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2 cups shredded lettuce
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1 cup diced tomatoes
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1 cup shredded Mexican cheese blend
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Optional: hot sauce, diced jalapeños
Instructions
Cook the Beef:
In a skillet over medium heat, brown ground beef until fully cooked. Drain grease, add taco seasoning and water, and simmer for 4–5 minutes until thickened.
Assemble the Crunchwraps:
Lay a large tortilla flat. In the center, layer:
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2–3 tablespoons seasoned beef
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2 tablespoons nacho cheese
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1 tostada shell (or a few tortilla chips)
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1 tablespoon sour cream
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Lettuce, tomatoes, and shredded cheese
Fold the edges of the tortilla up and over the center, creating pleats to form a sealed wrap. If needed, place a small piece of extra tortilla in the center to help seal.
Cook the Crunchwrap:
Heat a nonstick skillet or griddle over medium heat. Place the Crunchwrap seam-side down and cook 2–3 minutes until golden and sealed. Flip and cook another 2–3 minutes.
Serve:
Slice in half and serve hot with your favorite dipping sauces—think extra sour cream, salsa, or guacamole. Taco Bell vibes at home!