Crunchwrap Supreme

This quick, easy Taco Bell copycat Crunchwrap Supreme is darn delicious, with seasoned taco meat, salsa con queso, sour cream, shredded iceberg lettuce, and tomatoes.

Course dinner, main meal beef

Cuisine Tex-Mex

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Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 720kcal

Author Beth Pierce

Ingredients

1 lb ground beef
½ medium yellow onion chopped
3 tablespoons taco seasoning
¼ cup water
6 extra-large flour tortillas
6 tostadas
salsa con queso
sour cream
shredded Iceberg lettuce
tomatoes diced
1½ cups Mexican blend Cheese

Instructions

In a large skillet over medium heat, brown the ground beef. About halfway through the browning process, add the onion and cook until the beef is browned and the onion is tender. Stir in the taco seasoning and water. Simmer for 10 minutes, or until most of the moisture has cooked off and the beef mixture is seasoned.
Warm the burritos in a large skillet for 1-2 minutes.
Add about ⅓ cup of the ground beef mixture and a couple of tablespoons of salsa con queso to the center of each burrito.
Top with a tostada. Spread sour cream over the top of the tostada.
Top with shredded lettuce, diced tomatoes, and a small handful of shredded Mexican blend cheese.
Fold the sides of the burrito in to form a hexagon.
Place it seam-side down in a dry, hot skillet. Cook until browned and sealed. Flip and brown the other side.

Notes

Save money and make your own tostadas. Air-fry corn tortillas for 2 minutes. You can air-fry the corn tortillas up to a week in advance and store them in an airtight container at room temperature.
Crunch wraps are best served promptly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition