Crunchwrap Beef Copycat (Printable Version)
Stack up spiced beef, melty cheese, crunchy tostada, veggies, and toast it in a tortilla for an ultra-crisp grab-and-go meal.
# Everything You’ll Need:
→ Beef Filling
01 -
15 millilitres taco seasoning
02 -
225 grams extra-lean ground beef
→ Assembly
03 -
Cooking spray
04 -
200 grams cheddar cheese, shredded
05 -
1 plum tomato, deseeded and diced
06 -
100 grams iceberg lettuce, shredded super thin
07 -
120 millilitres sour cream
08 -
4 crispy tostadas (flat corn tortillas)
09 -
120 millilitres nacho cheese sauce or queso (up to you)
10 -
8 large flour tortillas
# Steps to Cook:
01 -
Let those wraps chill for about a minute once they're out of the pan. Cut them up on the diagonal and dive in while they're still crispy.
02 -
Spritz a big skillet with cooking spray, set it on medium heat. Lay a crunchwrap in there, seam side facing down. Let it brown for 2 to 3 minutes, then flip and cook the other side just as long. Keep going with the rest.
03 -
Slide a mini tortilla on top of each pile. Fold the bottom tortillas up around it, pinching and creasing all around so you trap the filling. Your wrap should look like a cozy little bundle now.
04 -
Swoop about a spoonful of sour cream on each tostada, just a thin layer. Sprinkle on your lettuce and tomato so each one gets an even share, then shower that with a hefty handful of shredded cheddar.
05 -
Splash on 15–30 millilitres of nacho cheese sauce over that beef on each tortilla, or reach for more shredded cheddar if that's your style. Place a tostada right on top, gently pressing down.
06 -
Spread out your 4 big tortillas. Pop a good spoonful (about 30 grams) of beef in the middle of each, forming a little mound smaller than the tostada. You want lots of empty tortilla around the edges for folding.
07 -
Stack your 4 remaining tortillas, rest a tostada right in the center as your pattern, and trim around it with kitchen scissors, leaving about a 1-centimeter border. Now you’ve got 4 little tops for sealing.
08 -
Fire up a skillet on a medium-high burner. Toss in the ground beef, break it up as it sizzles, then sprinkle on that taco seasoning and mix it in nice and even. Cook until it’s all brown, no pink left—about 7 to 8 minutes. Take it off the heat for now.
# Extra Suggestions:
01 -
Try swapping the beef for beans, turkey, chicken, or plant-based crumbles for a switch-up.
02 -
Looking to cut calories? Use low-fat sour cream and swap the nacho cheese for some extra shredded cheddar.
03 -
Cooked ground beef keeps well in the fridge for up to 5 days, making quick meals a breeze.
04 -
No tostadas? Bake corn tortillas at 200°C for 4 or 5 minutes per side — they'll get super crisp.