Copycat Crunchwrap Supreme
You can prepare the seasoned ground beef up to 3 days in advance. Keep it refrigerated in an airtight container, and briefly reheat it before assembling the Crunchwraps.
Ingredients
- 12 ounces lean (90/10) ground beef
- 1/2 cup water
- 3 tablespoons taco seasoning
- 4 large (10 to 12-inch) flour tortillas
- 1/4 cup prepared nacho cheese or queso
- 4 (5-inch) corn tostadas
- 2 tablespoons sour cream
- 1 cup shredded iceberg lettuce
- 1/2 cup chopped fresh tomatoes (from 1 medium Roma tomato)
- 4 teaspoons jarred diced jalapeño peppers
- 4 teaspoons neutral cooking oil, such as canola
- Hot sauce, for serving
Instructions
- Gather the ingredients.
- Heat a large cast-iron skillet over medium-high. Add 12 ounces lean ground beef and break it apart with a wooden spoon, stirring frequently, until browned, 5 to 7 minutes. Remove the pan from the heat, push the meat to one side of the pan, and carefully tilt pan. Skim and discard any fat.
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Return pan to heat. Add 1/2 cup water and 3 tablespoons taco seasoning to the cooked beef. Stir to combine. Cook, stirring frequently, until the water has evaporated, 2 to 3 minutes. Remove from the heat and set aside.
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Set 1 large (10 to 12-inch) flour tortilla on a clean work surface. Spoon 1 tablespoon of nacho cheese onto the center of the tortilla and spread it out into a 5-inch round (about the size of the tostada).
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Sprinkle a heaping 1/4 cup of prepared ground beef evenly on top of the cheese, and top it with 1 tostada.
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Spread 2 teaspoons sour cream on top of the tostada. Sprinkle 1/4 cup shredded iceberg lettuce, 2 tablespoons chopped tomato, and 1 teaspoon jarred diced jalapeños on top of the sour cream.
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Beginning with the side closest to you, fold the bottom tortilla over the top, towards the center. Working clockwise, turn the Crunchwrap supreme and do the same fold, anchoring the folded part closed with your other hand and pleating the tortilla like you are wrapping a present. Repeat until the tortilla encloses the filling, 6 to 7 folds.
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Carefully flip the Crunchwrap seam side down. Repeat the process with the remaining tortillas and filling.
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Heat 1 teaspoon neutral oil in a large nonstick skillet over medium. Add one Crunchwrap seam-side down. Use a spatula to gently press down on the top of the Crunchwrap to seal the seams. Cook until golden brown, 2 to 3 minutes.
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Carefully flip and cook on the other side until golden brown, 2 to 3 more minutes. Transfer to a cutting board. Repeat with remaining wraps and oil, using 1 teaspoon oil per wrap. Wipe the skillet clean between each wrap.
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Cut the wraps in half. Serve warm with hot sauce, if desired.
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