Homemade Crunchwrap Supreme
Homemade Crunchwrap Supreme
Ingredients
For the Seasoned Ground Beef
- 1 pound ground beef, 80/20 or 90/10 lean
- 1/4 cup yellow onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
For the Crunchwrap Assembly
- 4 large flour tortillas, 10-inch
- 4 small flour tortillas, 6-inch
- 4 tostada shells
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 1 cup iceberg lettuce, shredded
- 1 Roma tomato, diced
- 1 cup shredded Mexican blend cheese
- 2 tablespoons vegetable oil, or canola oil, for cooking
Instructions
- 1
In a large skillet over medium-high heat, brown the ground beef and finely diced yellow onion. Break up the beef with a spoon as it cooks. Once the beef is fully cooked and the onion is translucent, drain any excess fat from the skillet.
⏱️ 8 min
- 2
Reduce the heat to medium. Add the garlic powder, onion powder, chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper to the beef. Stir well to combine all the spices. Pour in the water and bring to a simmer. Cook for 3-5 minutes, stirring occasionally, until the liquid has mostly evaporated and the beef is well-seasoned.
⏱️ 7 min
- 3
While the beef simmers, warm the large and small flour tortillas. You can do this in a microwave for 15-20 seconds, or in a dry skillet over low heat for 10-15 seconds per side, just until pliable. This makes them easier to fold.
⏱️ 2 min
- 4
To assemble each crunchwrap: Lay one large flour tortilla flat. Spoon about 1/4 of the seasoned ground beef mixture into the center of the tortilla. Spread about 2 tablespoons of nacho cheese sauce over the beef.
⏱️ 1 min
- 5
Place one tostada shell directly on top of the nacho cheese sauce. Spread about 2 tablespoons of sour cream onto the tostada shell. Layer with 1/4 of the shredded lettuce, diced tomato, and shredded Mexican blend cheese.
⏱️ 1 min
- 6
Place one small flour tortilla on top of the shredded cheese and vegetables. This small tortilla helps to hold everything in place when folding. Carefully begin folding the edges of the large tortilla up and over the small tortilla, working your way around until the entire crunchwrap is sealed. It should look like a hexagon.
⏱️ 2 min
- 7
Heat 1 tablespoon of vegetable oil in a large skillet or on a griddle over medium heat. Carefully place two assembled crunchwraps seam-side down into the hot oil. Cook for 3-4 minutes per side, or until golden brown and crispy.
⏱️ 8 min
- 8
Repeat with the remaining crunchwraps, adding more oil if needed. Once cooked, remove from the skillet and let rest for a minute before slicing in half and serving immediately.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Crunchwrap Supreme
Ingredients
For the Seasoned Ground Beef
- 1 pound ground beef, 80/20 or 90/10 lean
- 1/4 cup yellow onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
For the Crunchwrap Assembly
- 4 large flour tortillas, 10-inch
- 4 small flour tortillas, 6-inch
- 4 tostada shells
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 1 cup iceberg lettuce, shredded
- 1 Roma tomato, diced
- 1 cup shredded Mexican blend cheese
- 2 tablespoons vegetable oil, or canola oil, for cooking
Instructions
- 1
In a large skillet over medium-high heat, brown the ground beef and finely diced yellow onion. Break up the beef with a spoon as it cooks. Once the beef is fully cooked and the onion is translucent, drain any excess fat from the skillet.
⏱️ 8 min - 2
Reduce the heat to medium. Add the garlic powder, onion powder, chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper to the beef. Stir well to combine all the spices. Pour in the water and bring to a simmer. Cook for 3-5 minutes, stirring occasionally, until the liquid has mostly evaporated and the beef is well-seasoned.
⏱️ 7 min - 3
While the beef simmers, warm the large and small flour tortillas. You can do this in a microwave for 15-20 seconds, or in a dry skillet over low heat for 10-15 seconds per side, just until pliable. This makes them easier to fold.
⏱️ 2 min - 4
To assemble each crunchwrap: Lay one large flour tortilla flat. Spoon about 1/4 of the seasoned ground beef mixture into the center of the tortilla. Spread about 2 tablespoons of nacho cheese sauce over the beef.
⏱️ 1 min - 5
Place one tostada shell directly on top of the nacho cheese sauce. Spread about 2 tablespoons of sour cream onto the tostada shell. Layer with 1/4 of the shredded lettuce, diced tomato, and shredded Mexican blend cheese.
⏱️ 1 min - 6
Place one small flour tortilla on top of the shredded cheese and vegetables. This small tortilla helps to hold everything in place when folding. Carefully begin folding the edges of the large tortilla up and over the small tortilla, working your way around until the entire crunchwrap is sealed. It should look like a hexagon.
⏱️ 2 min - 7
Heat 1 tablespoon of vegetable oil in a large skillet or on a griddle over medium heat. Carefully place two assembled crunchwraps seam-side down into the hot oil. Cook for 3-4 minutes per side, or until golden brown and crispy.
⏱️ 8 min - 8
Repeat with the remaining crunchwraps, adding more oil if needed. Once cooked, remove from the skillet and let rest for a minute before slicing in half and serving immediately.
⏱️ 8 min