Copycat Crunchwrap Supreme

• servings: 6 servings
• total time: 1 hour 8 minutes

Ingredients

1 lb ground beef

1 packet taco seasoning

2/3 cup water

6 large flour tortillas (burrito size)

6 tostada shells

1 cup nacho cheese sauce

1 cup sour cream

1 1/2 cups shredded lettuce

1 tomato, diced

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey Jack cheese

Nonstick cooking spray or a little oil for pan

Directions

In a skillet over medium heat, brown the ground beef until fully cooked. Drain any grease. Add taco seasoning and water, stir, and simmer for 5–7 minutes.

Warm tortillas and nacho cheese slightly to make folding easier.

Lay out a large tortilla. In the center, layer: 1/6 of the seasoned beef, 2 tablespoons nacho cheese sauce, 1 tostada shell, 1 tablespoon sour cream, shredded lettuce, diced tomato, and a mix of shredded cheeses.

Fold edges of the tortilla up and over the center to create pleats, forming a hexagon. Use a small piece of extra tortilla if needed to fully close.

Heat a large skillet or griddle over medium heat. Lightly grease and place the Crunchwrap seam-side down. Press and cook for 2–3 minutes per side until golden and sealed.

Slice in half and serve hot with extra sour cream or salsa if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 550 kcal | Servings: 6 servings