Copycat Crunchwrap Supreme Beef (Print-Friendly Version)
Layered seasoned beef, cheese, tostada, fresh veggies, and toasted tortilla for a crispy handheld meal.
# What You'll Need:
→ Beef Filling
01 -
225 grams extra-lean ground beef
02 -
15 millilitres taco seasoning
→ Assembly
03 -
8 large flour tortillas
04 -
120 millilitres nacho cheese sauce or queso (optional)
05 -
4 tostadas (crispy flat corn tortillas)
06 -
120 millilitres sour cream
07 -
100 grams iceberg lettuce, finely shredded
08 -
1 plum tomato, deseeded and diced
09 -
200 grams cheddar cheese, shredded
10 -
Cooking spray
# How to Make It:
01 -
Heat a medium skillet over medium-high heat. Add extra-lean ground beef, breaking it up with a wooden spoon. Sprinkle taco seasoning over the beef and mix thoroughly. Cook for 7–8 minutes until beef is fully browned and no pink remains. Remove from heat and set aside.
02 -
Stack 4 large flour tortillas and center a tostada on top as a guide. Using kitchen scissors, trim around the tostada leaving a 1.2 cm margin to create 4 smaller tortillas for the tops. Set aside.
03 -
Arrange the 4 remaining large flour tortillas on a clean work surface. Spoon about 30 grams of the cooked beef in the center of each tortilla, spreading into a round slightly smaller than the tostada. Leave ample space at the edges for folding.
04 -
Drizzle 15–30 millilitres nacho cheese sauce over the beef in each tortilla (if using), or add extra shredded cheddar. Place one tostada on top of each beef and cheese layer, pressing gently.
05 -
Spread 15 millilitres sour cream over each tostada in a thin layer. Divide shredded lettuce and diced tomato evenly over the sour cream. Sprinkle a generous amount of shredded cheddar cheese over the vegetables.
06 -
Position a smaller tortilla over each stack of fillings. Working around the edge, fold the bottom tortilla up over the top, making pleats to fully encase the fillings. Overlap folds slightly to create a sealed package.
07 -
Mist a large skillet with cooking spray and preheat over medium heat. Carefully place a crunchwrap, seam side down, in the skillet. Cook 2–3 minutes until golden brown and crisp. Flip and cook other side for 2–3 minutes. Repeat with remaining crunchwraps.
08 -
Remove crunchwraps from skillet and let cool 1 minute. Slice each in half diagonally and serve hot for optimal crispness.
# Additional Tips:
01 -
Swap ground beef for turkey, chicken, beans, or plant-based crumbles for a personalized protein option.
02 -
For reduced calories, use low-fat sour cream and replace nacho cheese with additional shredded cheddar.
03 -
Store cooked ground beef refrigerated up to 5 days for easy assembly later.
04 -
Create homemade tostadas by baking corn tortillas at 200°C for 4–5 minutes per side until crisp.