Description
This Copycat Crunchwrap Supreme is a homemade Tex-Mex favorite with a golden crispy tortilla, seasoned beef, creamy nacho cheese, and fresh toppings. Easy to make, family-friendly, and perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 1/2 cup water
- 6 large flour tortillas (burrito-size)
- 6 small corn tortillas
- 1 cup nacho cheese sauce
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup sour cream
- 1 cup shredded Mexican-blend cheese
- Butter or oil spray, for grilling
Instructions
- Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it up as it cooks.
- Add taco seasoning and water, stir well, and simmer for 3–4 minutes until thickened.
- Warm the corn tortillas until pliable.
- Lay a flour tortilla flat and spoon seasoned beef into the center.
- Drizzle nacho cheese sauce over the beef.
- Place a corn tortilla on top, then layer sour cream, lettuce, tomatoes, and shredded cheese.
- Fold the edges of the flour tortilla up and over the filling to form a hexagon shape.
- Heat a greased skillet over medium heat and place crunchwrap seam-side down.
- Cook for 2–3 minutes until golden and sealed, then flip and cook another 2–3 minutes.
- Repeat with remaining tortillas and serve hot.
Notes
- Do not overfill to make folding easier.
- Warm tortillas before assembling to prevent cracking.
- Cook seam-side down first to seal the crunchwrap.
- Reheat leftovers in a skillet for best crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg