Description
This Beef Crunchwrap Supreme recipe is a delicious and satisfying Tex-Mex inspired wrap featuring seasoned ground beef, crispy tostada shells, creamy queso, and fresh toppings all wrapped in a large flour tortilla. Perfectly pan-fried to a golden, crunchy finish, this meal is ideal for a quick dinner or casual gathering.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
- 1/2 cup queso (or nacho cheese dip)
- 6 large burrito-size flour tortillas (10 or 12 inch)
- 6 tostada shells (or corn tortillas)
- 1/2 cup sour cream
- 2 cups lettuce, shredded
- 1 tomato, diced
- 1/4 cup cilantro, minced
- 1 lime, juiced
- 1 cup shredded Mexican cheese blend
Instructions
- Cook the beef: Heat a large skillet over medium-high heat for 2-3 minutes. Add the ground beef and cook, crumbling it with a spoon until no longer pink. Drain the excess grease. Stir in the taco seasoning and water, then simmer the mixture for about 10 minutes to let the flavors meld.
- Assemble the crunchwraps: Lay one flour tortilla flat on a clean surface. Spread about 2 tablespoons of queso in the center. Add approximately 1/2 cup of the seasoned taco meat on top of the queso. Place one tostada shell over the meat, then spread a thin layer of sour cream on the tostada. Top with shredded lettuce, diced tomato, minced cilantro, a squeeze of lime juice, and sprinkle with the shredded Mexican cheese blend.
- Fold the crunchwrap: Start folding the bottom edge of the flour tortilla up over the center filling. Continue folding the edges around the filling, working your way around the tortilla. If there’s an opening in the center, cut a small piece of an additional tortilla to cover and tuck it in, ensuring the filling is fully enclosed. Repeat for the remaining tortillas and fillings.
- Cook the crunchwraps: Heat a medium non-stick pan over medium heat and lightly spray with cooking spray or brush with a little oil. Place one crunchwrap seam-side down in the pan. Cook for 2 to 3 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 2 to 3 minutes until golden and warm through. Repeat with the remaining crunchwraps. Serve hot immediately.
Notes
- You can substitute tostada shells with crispy corn tortillas if preferred.
- For extra zest, add a dash of hot sauce or jalapeños inside the crunchwrap.
- If you want to reduce fat, use lean ground beef or turkey and low-fat cheese and sour cream.
- To keep the crunchwrap sealed during cooking, pressing gently with a spatula helps prevent unfolding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: Tex-Mex
