Recreate the iconic Crunchwrap Supreme at home with layers of bold flavor, crunch, and melty cheese!
Servings: 0
Ingredients
For the Base
- 1 lb ground beef
- 1 packet taco seasoning mix (or make your own -see notes)
- 4 large flour tortillas (burrito size)
- 4 tostada shells
- 4 small flour tortillas (fajita size)
For the Layers
- 2/3 cup jarred queso sauce slightly warmed for easy spreading
- 1/3 cup cheddar cheese shredded (can sub with more jarred queso sauce)
- 1 cup lettuce chopped
- 1/3 cup corn
- 1/3 cup sour cream
- 1/4 cup pico de gallo
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Stir in taco seasoning and a splash of water, then simmer for 2-3 minutes.
- Lay a large flour tortilla flat on a clean surface.
- In the center, layer in this order:
- 4 tbsp cooked meat
- 3 tbsp warmed queso sauce
- Tostada shell
- A handful of lettuce and corn
- A dollop of sour cream and pico de gallo
- A sprinkle of extra shredded cheese for more meltiness (or some more queso sauce)
- Top with a small flour tortilla.
- Carefully fold the edges of the large tortilla over the center, overlapping each fold to create a sealed wrap.
- Heat a skillet over medium heat. Place the folded side of the Crunchwrap down on the skillet. Cook for 2-3 minutes per side until golden brown and sealed.S
- lice in half and serve with extra queso sauce, Greek yogurt, salsa, or hot sauce for dipping.
Note
- To make a homemade blend for taco seasoning, combine: 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, salt to taste.