This homemade beef crunchwrap is so easy, you will never go back to your favorite fast food restaurant! The meaty cheesy goodness makes for a tasty treat you will want as a snack, lunch, dinner or all three! Make a homemade taco sauce to go with it and you have the perfect weeknight meal.

Step 1: Chop up the veggies.

This beef crunchwrap recipe only takes a few minutes to make and once it hits the grill, you need to move fast. Having all the ingredients ready is important.

To start, make sure all your ingredients are ready. Chop up some iceberg lettuce, dice up the tomatoes and a jalapeno.

Step 2: Make a homemade taco sauce.

While I think packaged sauces are great for convenience, this homemade taco sauce is so quick and easy to make, it should be a staple in your fridge.

In a sauce pan add tomato sauce, white vinegar, water and Dad’s Taco seasoning. Place it over low heat and let it simmer. Whisk occasionally,

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Step 3: Grill the beef.

For this recipe I went with a beef crunchwrap. If you prefer chicken, I have the perfect recipe for you.

Start by preheating the griddle to high heat and add some olive oil to the flat top. If you do not have a griddle, any flat top or stove top will work.

Place the entire brick of beef on the hot surface and press down which will build a nice crust on the outside. Season the top with Dad’s Taco seasoning for flavor and flip once you see a nice brown crust below. Repeat the process on the other side. As it browns, start to crumble the beef separating it into smaller pieces. Add in the chopped jalapenos and continue cooking. Now it’s time for some cheesy goodness! Add shredded mozzarella and cheese cheese on top of your beef and mix it in as it melts.

Step 4: Assemble the beef crunchwrap

Time to assemble! First, warm up your burrito tortilla.

Layer on shredded cheddar and mozzarella cheese followed with your cheesy ground beef and homemade taco sauce. Next, cover it all with a crunchy tostada and add a layer of shredded iceberg lettuce, diced tomatoes and some Mexican crema. Finally, cover it all with a flour taco tortilla and wrap it all up with the edges of the burrito tortilla.

Take the fully assembled beef crunchwrap back on the griddle with the seam down for it to seal. After 1-2 minutes, flip it over for the final crunch on the top.

Finally, remove it off the griddle, slice it open and enjoy!

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Beef Crunchwrap

This homemade beef crunchwrap and homemade taco sauce are so easy, you will never go back to your favorite fast food restaurant!

Course Main Course, Snack

Cuisine Mexican

Keyword beef crunchwrap, crunchwrap recipe, griddle recipe, easy dinner idea, quick and easy dinner recipe, mexican dinner, homemade taco sauce, how to make taco sauce, ground beef recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 People

Ingredients

• 1 lb Ground beef
• 1 tbsp Dad's Taco seasoning
• 1 cup Shredded mozzarella and cheddar cheese
• 1 cup Shredded iceburg lettuce
• 2 Roma tomatoes
• 4 Burrito tortillas
• 4 Tostada's
• 4 Flour taco tortillas
• 1 Jalapeno

Taco Sauce Ingredients

• 15 oz Tomato sauce can
• 2 tbsp White vinegar
• 1 tbsp Dad's Taco seasoning
• 1 tsp Cayenne pepper
• 1/2 cup Water
• Pinch of salt

Instructions

• Start with chopping up some iceberg lettuce, dice up the tomatoes and a jalapeno.
• To make the taco sauce, in a sauce pan add tomato sauce, white vinegar, water and Dad's Taco seasoning. Place it over low heat and let it simmer. Whisk occasionally.
• Preheat the griddle to high heat and add some olive oil to the flat top.
• Place the entire brick of beef on the hot surface and press down. Season the top with Dad'sTaco seasoning and flip once the crust is brown below. Repeat the process on the other side.
• crumble the beef separating it into smaller pieces. Add in the chopped jalapenos and continue cooking.
• Add shredded mozzarella and cheese cheese on top of your beef and mix it in as it melts.
• To assemble the beef crunchwrap, layer on shredded cheese followed with ground beef and homemade taco sauce. Next, cover it all with a crunchy tostada and add a layer of shredded iceberg lettuce, diced tomatoes and some Mexican crema. Finally, cover it all with a flour taco tortilla and wrap it all up with the edges of the burrito tortilla.
• Take the fully assembled beef crunchwrap back on the griddle with the seam down for it to seal. After 1-2 minutes, flip it over for the final crunch on the top.

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