Taco seasoning: 2 tablespoons, store-bought or homemade
Water: 1/4 cup
For Assembly:
Large flour tortillas: 4-6, burrito size
Tostada shells: 4-6, or you can use corn tortillas fried until crispy
Nacho cheese sauce: 1/2 cup, store-bought or homemade
Sour cream: As needed
Shredded lettuce: 1 cup
Diced tomatoes: 1/2 cup
Shredded cheese (cheddar or Mexican blend): 1 cup
Cooking spray or vegetable oil: For frying
Instructions
Cook the Beef:
In a skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it up with a spoon as it cooks. Drain any excess fat.
Stir in the taco seasoning and water. Simmer until the water is absorbed and the beef is well-coated with the seasoning. Set aside.
Assemble the Crunch Wraps:
Lay a large flour tortilla flat on a clean surface. Spread a layer of nacho cheese sauce in the center of the tortilla.
Add a scoop of the seasoned beef on top of the cheese sauce.
Place a tostada shell (or crispy corn tortilla) on top of the beef. Spread a thin layer of sour cream over the tostada shell.
Sprinkle shredded lettuce, diced tomatoes, and shredded cheese on top of the sour cream.
To fold the crunch wrap, start at the bottom of the tortilla and fold the edge up to the center. Continue working your way around, folding as tightly as possible, until the filling is completely enclosed.
Cook the Crunch Wraps:
Heat a skillet over medium heat and spray with cooking spray or add a small amount of vegetable oil.
Place the crunch wrap seam-side down in the skillet. Cook for 2-3 minutes, or until golden brown, then carefully flip and cook for another 2-3 minutes on the other side until golden and the filling is heated through.
Serve:
Serve your Homemade Crunch Wrap Supreme immediately while hot and crispy.
