Homemade Beef Crunchwrap
A homemade version of the fast-food favorite, featuring seasoned ground beef, warm homemade nacho cheese, a crunchy tostada shell, sour cream, and fresh veggies, all wrapped in a large flour tortilla and toasted to golden perfection.
Equipment
- Large skillet
- Medium saucepan
- Whisk
- Spatula
Ingredients
Seasoned Ground Beef
- 1 lb Lean ground beef (80/20)
- 2 tbsp Taco seasoning — store-bought or homemade
- 0.25 cup Water
Nacho Cheese Sauce
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1 cup Whole milk — warmed slightly
- 1.5 cups Sharp cheddar cheese — freshly grated
- 0.25 tsp Salt — to taste
- 1 pinch Cayenne pepper (optional)
The Crunchwrap
- 4 count Extra-large burrito-size flour tortillas — 10-12 inch diameter
- 4 count Tostada shells — about 5 inches in diameter
- 0.5 cup Sour cream
- 1.5 cups Iceberg lettuce — finely shredded
- 2 count Roma tomatoes — diced
- 1 cup Mexican cheese blend — shredded
- 1 tbsp Cooking oil — for searing (vegetable or canola)
Seasoned Ground Beef
| 1 lb | Lean ground beef (80/20) | |
| 2 tbsp | Taco seasoning | store-bought or homemade |
| 0.25 cup | Water |
Nacho Cheese Sauce
| 2 tbsp | Unsalted butter | |
| 2 tbsp | All-purpose flour | |
| 1 cup | Whole milk | warmed slightly |
| 1.5 cups | Sharp cheddar cheese | freshly grated |
| 0.25 tsp | Salt | to taste |
| 1 pinch | Cayenne pepper (opt.) |
The Crunchwrap
| 4 count | Extra-large burrito-size flour tortillas | 10-12 inch diameter |
| 4 count | Tostada shells | about 5 inches in diameter |
| 0.5 cup | Sour cream | |
| 1.5 cups | Iceberg lettuce | finely shredded |
| 2 count | Roma tomatoes | diced |
| 1 cup | Mexican cheese blend | shredded |
| 1 tbsp | Cooking oil | for searing (vegetable or canola) |
Instructions
-
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly and lightly golden to form a roux.
~2 minConstantly whisk the roux so it doesn't burn. -
Gradually whisk the warm milk into the roux until smooth. Simmer for 2-3 minutes until thickened. Remove from heat and stir in the freshly grated cheddar cheese, salt, and cayenne until completely smooth. Set aside and keep warm.
~5 minFreshly grated cheese melts much smoother than pre-shredded bagged cheese. -
In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spatula. Drain excess grease if necessary. Add the taco seasoning and water, and simmer for 3-4 minutes until the liquid reduces and the beef is coated. Remove from heat.
~10 min -
Warm the extra-large tortillas in the microwave for 15 seconds to make them pliable. Lay them flat on a clean work surface.
~1 minIf your tortillas are not large enough to cover the center when folded, you can cut out a small circle from an extra tortilla to place over the center before folding. -
Assemble the Crunchwraps: Place a scoop of seasoned beef in the center of each large tortilla, spreading it to the size of the tostada shell. Drizzle 2-3 tablespoons of the nacho cheese sauce over the beef.
~2 minDon't overfill, or the wrap will be difficult to fold and seal. -
Place a tostada shell directly on top of the cheese sauce. Spread a thin layer of sour cream over the tostada. Top with shredded lettuce, diced tomatoes, and shredded Mexican cheese.
~2 min -
Fold the edges of the large flour tortilla up and over the filling towards the center. Continue folding in a circular pattern until the center is fully covered. Press down gently to hold the folds in place.
~2 minHold the center down with one hand while you fold with the other. -
Heat a large skillet over medium heat and add a light coating of cooking oil. Carefully place the Crunchwrap seam-side down in the skillet. Cook for 2-3 minutes until the tortilla is golden brown and the folds are sealed together. Flip and cook for another 2-3 minutes on the other side.
~6 minCooking seam-side down first ensures the Crunchwrap stays sealed.
Tips & Storage
- Work quickly when assembling so the tostada shell doesn't get soggy from the hot beef and cheese.
- If you want extra heat, add sliced jalapeños or a dash of hot sauce to the layers.
- Use a cast-iron skillet for the most even browning on the tortilla.
- Storage: Best enjoyed fresh for maximum crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the tostada shell will soften. Reheat in a skillet over medium-low heat or in an air fryer at 350°F until warmed through.