There’s something irresistible about the Homemade Ground Beef Crunchwrap Supreme—a perfect blend of crispy, creamy, and savory in every bite. This Taco Bell-inspired masterpiece combines seasoned ground beef, melty cheese, crunchy tostada shells, and fresh toppings, all wrapped in a warm, toasted tortilla. Ready in just 45 minutes, it’s a quick yet indulgent meal that satisfies even the heartiest appetites.
Each layer delivers a burst of flavor and texture, from the juicy beef to the gooey cheese and the satisfying crunch of the tostada. The warm, golden tortilla seals in all the goodness, making every bite a delightful mix of comfort and excitement. Perfect for busy weeknights or weekend cravings, this recipe brings the drive-thru experience right to your kitchen—no long lines required!
What You’ll Need: Ingredients for Homemade Ground Beef Crunchwrap Supreme
- 1 pound lean ground beef (85% lean works well)
- 1 package taco seasoning (1 ounce; use store-bought or homemade)
- 1 onion, diced (yellow or white onion recommended)
- Salt and pepper, to taste
- 8 large flour tortillas (burrito-sized for easier folding)
- ½ cup cheese queso dip (or nacho cheese sauce; Tostitos Salsa con Queso works great)
- 4 tostada shells (store-bought or homemade)
- 1 cup sour cream (light or full-fat, your choice)
- 2 cups shredded lettuce (iceberg or romaine for crunch)
- 1 cup diced tomatoes (fresh or canned, drained)
- 2 cups shredded Mexican cheese blend (or substitute with cheddar or Monterey Jack)
- Non-stick cooking spray (for frying)
How to Make It: Step-by-Step Instructions
- Cook the ground beef: Place a large skillet over medium heat. Add the ground beef, taco seasoning, and diced onion. Cook for 5-7 minutes, breaking up the meat with a spoon, until the beef is no longer pink and the onions are translucent. Drain any excess grease and set aside.
- Prepare the tortillas: Take 4 of the large tortillas. Using a tostada shell as a stencil, place it in the center of a tortilla and trace around it with a small sharp knife. Cut out 4 smaller tortilla circles that match the size of the tostada shells. Set aside.
- Warm the remaining tortillas: Microwave the 4 uncut tortillas for 10-20 seconds to make them pliable and easier to fold.
- Assemble the Crunchwraps: Place a scoop of the cooked ground beef in the center of each large tortilla, leaving plenty of space around the edges for folding. Top the beef with a spoonful of cheese sauce, then place a tostada shell on top. Spread sour cream over the tostada, followed by shredded lettuce, diced tomatoes, and shredded cheese. Finally, place one of the smaller tortilla circles on top.
- Fold the Crunchwraps: Starting at the top, fold the edges of the large tortilla toward the center, working your way around to create pleats. Fold tightly but gently to avoid tearing the tortilla. Once folded, quickly flip the Crunchwrap upside down so the pleats are on the bottom, helping it hold its shape.
- Cook the Crunchwraps: Wipe the skillet clean and return it to medium heat. Spray with non-stick cooking spray. Place the Crunchwrap pleat-side down and cook for 2-3 minutes, or until the tortilla turns golden brown. Flip and cook the other side for 2-3 minutes until golden and crispy.
- Repeat and serve: Repeat the process with the remaining Crunchwraps, spraying the skillet with non-stick spray between each one. Serve immediately while warm and enjoy your homemade Taco Bell-inspired Crunchwrap Supreme!
Creative Topping and Sauce Ideas
Take your Crunchwrap to the next level with unique toppings and sauces! Try adding pickled jalapeños for a tangy kick or guacamole for a creamy twist. For a smoky flavor, drizzle chipotle sauce or mix in some roasted corn. If you love heat, a dash of hot sauce or sriracha will do the trick. Don’t forget to experiment with different cheese blends like pepper jack or cotija for extra flavor!
Perfect Pairings: Serving Suggestions
Serve your Crunchwraps with classic sides like Mexican rice, refried beans, or a simple corn salad. For a lighter option, pair with a zesty lime slaw or tortilla chips and salsa. If you’re hosting a crowd, set up a DIY topping bar with all the fixings so everyone can customize their Crunchwrap just the way they like it!
Storage and Reheating Tips
Store leftover Crunchwraps in an airtight container in the fridge for up to 2 days. To reheat, wrap them in foil and warm in a 350°F oven for 10-15 minutes, or use a skillet over medium heat to crisp them up again. Avoid microwaving, as it can make the tortilla soggy. For longer storage, freeze them individually wrapped in foil and reheat directly from frozen in the oven.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked ground beef or rotisserie chicken as a quick protein swap. Opt for store-bought queso or pre-shredded cheese to cut down on prep. If you’re making a big batch, assemble all the Crunchwraps at once and cook them in a large griddle to save time. You can also prep the filling a day ahead and store it in the fridge!
Equipment Tips for Perfect Crunchwraps
A large non-stick skillet is essential for cooking the Crunchwraps evenly. If you don’t have one, a griddle pan works great too. Use a sharp knife or pizza cutter to trim the tortillas neatly. For easy flipping, a wide spatula is your best friend. And don’t forget to keep a small bowl of water nearby to moisten your fingers when folding the tortillas—it helps seal the pleats tightly!
Homemade Ground Beef Crunchwrap Supreme (Taco Bell Copycat Recipe)
Ingredients
- 1 pound lean ground beef
- 1 package taco seasoning (1 ounce)
- 1 onion, diced
- salt and pepper, to taste
- 8 large flour tortillas (I used burrito sized)
- 1/2 cup cheese queso dip (or any kind of nacho cheese sauce; I used Tostitos salsa con Queso)
- 4 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 2 cups shredded Mexican cheese blend
- non stick cooking spray
Instructions
- Place a large skillet on a stove top over medium heat.
- Add ground beef, taco seasoning, and diced onion. Brown meat until not longer pink (about 5-7 minutes) and onions are translucent.
- Drain grease from pan and set aside.
- Take 4 of the large tortillas and using a tostada shell as a stencil, place the tostada shell in the center of one of the large tortillas. Using a small sharp knife to trace around the edges of the shell, cut out 4 smaller flour tortilla circles that are the same size as the tostada.
- To make sure that your 4 uncut tortillas are pliable, quickly toss them in the microwave for 10-20 seconds.
- To build the Crunchwraps, place a scoop of the cooked ground beef in the center of the remaining 4 large tortillas (making sure to leave lots of edges so that you can fold in the sides).
- Top ground beef with cheese sauce and then place a crunchy tostada shell on top. Spread sour cream on the shell, then top with your favorite toppings (we used lettuce, tomatoes, and shredded cheese).
- Place the smaller flour tortilla that you cut out on top and then starting at the top, fold over the edge towards the center. Work your way around the tortilla, folding in the edge towards the center as you go, making “pleats” in the tortilla. Make sure you do this pretty tightly, but be careful to not break the tortilla.
- Quickly flip the Crunchwrap upside down and set it down so that the pleats are on the bottom of the Crunchwrap holds it shape.
- Using the same skillet that you cooked the meat in, wipe it clean and then place it back on the stove over medium heat. Once it warms up, spray the skillet with non-stick cooking spray. Place the Crunchwrap “pleat-side” down and cook for 2-3 minutes or until the outside of the tortilla starts to turn golden, then flip it over and cook for 2-3 more minutes.
- Repeat with the remaining Crunchwraps, spraying with non-stick cooking spray in-between.