Yes, you already know the Crunchwrap—but this is the Taco Bell-flavoured version: nacho cheese + tostada crunch + stadium fold.

Taco Bell Crunchwrap Supreme

Servings: 2 large

Preparation: 15m

Cooking: 15m

Skill Level: Folding origami

Ingredients:

2 extra-large flour tortillas (12-inch)
2 tostada shells (or make by frying corn tortillas until crisp)
300 g ground beef
1 tbsp taco seasoning + ¼ cup water
Nacho cheese sauce: 120 g processed cheese (Velveeta or American) + 60 g evaporated milk + 1 tbsp canned Rotel (optional) — melt together
Sour cream, shredded lettuce, diced tomato, shredded cheddar, sliced jalapeño (optional)

Cooking Steps:

Brown beef, add taco seasoning + water, reduce until tacky.

Warm tortillas so they’re pliable. Place in center: spoon 2–3 tbsp nacho cheese, then beef, then tostada, then sour cream + lettuce + tomato + cheese.

Fold edges into center in even pleats to seal. Toast seam side down on skillet with light oil/butter, press gently, 2–3 min per side until golden.

Rating