Homemade Beef Crunchwrap

Name: Homemade Beef Crunchwrap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1¼ lb Ground Beef; 4 tsp Taco Seasoning; ¼ cup Milk; 4 oz American Cheese; 2 tbsp Salsa; 5 Tortillas; 4 Tostada Shells; 4 oz Sour Cream; ½ Lettuce; 1 tbsp Vegetable Oil

By Eatpace

Seasoned ground beef, nacho cheese, a crisp tostada, sour cream, and lettuce are folded into a toasted tortilla. The beef and cheese sauce cook while you prepare the fillings.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 755; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

Halved beef crunchwraps with lettuce, cheese sauce, and crisp tostada inside toasted tortillas.

35 min

Method

7 steps 15 min prep · 20 min cook

Prep

Step 1. Brown the Ground Beef in a large skillet over medium-high heat, breaking it up, until no pink remains, about 7 minutes. Drain excess fat.
Step 2. Stir in the Taco Seasoning and Water. Simmer over medium heat until the liquid coats the beef, about 2 minutes, then transfer to a bowl and wipe out the skillet.
Step 3. Meanwhile, heat the Milk in a small saucepan over low heat. Stir in the American Cheese and Salsa until smooth, about 3 minutes; take off the heat.
Step 4. Warm the Tortilla in the microwave under a damp paper towel until pliable, about 30 seconds. Cut one tortilla into quarters for patches.

Cook

Step 5. Divide the beef and cheese sauce among the whole tortillas. Top each with a Tostada Shells, Sour Cream, and Lettuce. Add a tortilla patch, then pleat the edges over it to enclose the filling.
Step 6. Heat half the Vegetable Oil in the skillet over medium heat. Toast half the wraps seam-side down, then flip, until golden on both sides, about 4 minutes total. Repeat with the rest of the Vegetable Oil and wraps.

Finish & serve

Step 7. Cut the wraps in half and serve while the tostadas are crisp.

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Tips

Good to know

Keep the filling centered and hold each wrap seam-side down as it goes into the skillet so the folds seal.

Make ahead

Cook and refrigerate the beef up to 3 days ahead, then reheat it before assembling so the tostadas stay crisp.

Leftovers

Refrigerate leftovers promptly and reheat in a skillet; the tostada may soften.

Good to know

Cook ground beef to an internal temperature of 160°F.

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