I’m totally addicted to this copycat recipe of Taco Bell’s crunchwrap. It is homemade, a little healthier, and 100% delicious and addictive! It has all the parts of a crunchwrap: flavorful ground beef, cheese, lettuce, tomatoes, sour cream, and crunchy tostada shell, wrapped up in a huge soft flour tortilla and pan-fried until it’s crispy on the outside and warm and gooey on the inside.
Ingredients
For the Taco Meat:
- 1 tsp vegetable oil
- ½ onion finely diced
- 1 pound ground beef
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp salt
For Assembling:
- 4 corn tostadas
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- 1 cup shredded sharp cheddar cheese
- 4 large burrito size flour tortillas
- 4 taco size flour tortillas
- ¼ cup sour cream
- 2 cups shredded romaine lettuce
- 1 cup cherry tomatoes, sliced in half lengthwise
- 1 tbsp vegetable oil
Instructions
- In a large cast iron skillet over medium heat, add 1 tsp vegetable oil, add onion and cook for 1-2 minutes. Then add the ground beef, spices and salt. Cook, breaking up meat with a spoon or spatula, until no longer pink, about 5-6 minutes. Drain fat, set aside the ground beef in a bowl and wipe skillet clean.
- In a small bowl, mix together the tostada seasoning (onion powder, garlic powder, cumin, smoked paprika, chili powder and salt). Set aside.
- Build Crunchwraps: Add a scoop of ground beef to the center of a large flour tortillas, leaving enough of a border for folding. Sprinkle with cheddar cheese, then place a tostada shell on top. Sprinkle the top of the tostada with spice mixture you made earlier.
- Spread sour cream over each shell, then top with lettuce, tomato, and more cheese. Place the small flour tortillas on top and lightly brush with water. Then tightly fold edges of large tortilla toward the center, creating pleats and pressing to seal.
- Using the same skillet that you’ve wiped clean, over medium heat, heat oil.
- Add the Crunchwrap seam-side down and cook until tortilla is golden, about 2-3 minutes per side. Repeat with remaining Crunchwraps.
- Serve warm with toppings, of your choice. My favorites are salsa and hot sauce!
