Taco Bell Style Crunchwrap Supreme with Seasoned Beef
A homemade version of the popular fast-food favorite featuring seasoned ground beef, melted queso, fresh vegetables, and a crispy tostada shell all wrapped in a flour tortilla and pan-fried until golden. The secret is finely processing the beef for authentic texture and using proper folding technique to create the signature hexagonal shape. Perfect for family dinners or game day gatherings when you want restaurant flavors at home.
Ingredients
- 1 lb ground beef
- 2 tablespoons onion flakes
- 1 teaspoon beef bouillon, powdered
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 teaspoon cumin powder
- 1 teaspoon mild paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon cayenne powder
- ¼ teaspoon sugar
- ¾ cup water
- 6 flour tortillas, 10 inch
- 6 tostadas, shells warmed
- 1 cup sour cream
- 2 tomatoes, chopped
- 2 cups lettuce, shredded
- cooking spray, for frying
- 1 15 ounce jar queso sauce, Taco Bell Salsa Con Queso Cheese Dip
Instructions
- 1
Brown ground beef in large skillet over medium-high heat until halfway cooked, breaking into chunks
- 2
Remove meat and pulse in food processor until finely ground, then drain grease from skillet
- 3
Return meat to skillet over medium heat and add all seasonings
- 4
Cook for 2 minutes stirring to distribute seasonings, then add water
- 5
Simmer uncovered until meat is cooked through
- 6
Heat queso in microwave until liquid hot and keep warm
- 7
Lay out tortilla and add spoonful of meat mixture to center, top with cheese
- 8
Place tostada shell on top and add sour cream, tomatoes, and lettuce
- 9
Fold tortilla edges counter-clockwise over filling until completely wrapped in hexagon shape
- 10
Heat skillet over high heat with cooking spray and fry each side until golden brown
Tips
Process the beef finely in a food processor for authentic fast-food texture that holds seasonings better.
Fold the tortilla counter-clockwise to create even pleats that stay closed during cooking.
Keep the queso warm while assembling to prevent it from solidifying and making wrapping difficult.
Good to Know
Refrigerate assembled wraps up to 2 days. Reheat in skillet over medium heat until warmed through and crispy.
Season and cook beef up to 3 days ahead. Prep vegetables day before. Assemble and cook just before serving.
Serve immediately while tortilla is crispy and filling is warm. Cut in half diagonally to show layers.
Common Mistakes
Don't overfill the tortilla or it won't fold properly and will break during cooking.
Process beef finely to avoid chunky texture that doesn't hold seasonings well.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Cook the beef mixture ahead but assemble and fry just before serving for best texture and crispiness.
What if I don't have a food processor?
Mash the cooked beef with a potato masher or chop finely with a knife for similar texture.
How do I keep them from falling apart?
Don't overfill and make sure to fold tightly in a counter-clockwise pattern, overlapping each fold.