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Close-up of a homemade ground beef crunchwrap, cut in half, showing layers of seasoned ground beef, melted cheese, lettuce, and tomatoes.

Homemade Crunchwraps

Make these fun and satisfying crunchwraps at home. They are filled with seasoned ground beef, cheese, and a crunchy tostada shell.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 crunchwraps
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef
  • 1 packet taco seasoning or your own blend
  • 1/2 cup water
For Assembly
  • 4 large flour tortillas burrito size
  • 4 tostada shells
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes

Equipment

  • Large skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large skillet, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
  2. Stir in the taco seasoning and water. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
  3. Lay out a large flour tortilla. Spread a layer of sour cream on one half of the tortilla.
  4. Top the sour cream with a layer of the seasoned ground beef mixture.
  5. Place a tostada shell on top of the beef. Add shredded lettuce, diced tomatoes, and shredded cheese on top of the tostada shell.
  6. Fold the other half of the flour tortilla over the filling to create a half-moon shape.
  7. Heat a lightly oiled skillet or griddle over medium heat. Place the crunchwrap seam-side down and cook for 3-5 minutes per side, until golden brown and the cheese is melted.
  8. Repeat with the remaining tortillas and filling. Serve immediately.

Notes

You can customize your crunchwrap with your favorite toppings like onions, jalapeños, or different cheeses. For a vegetarian option, use plant-based ground or black beans.

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