Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe. Taco Bell’s Crunchwrap Supreme is the stuff of legends, and we totally see why: full of seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, most importantly, a crunchy tostada shell, this stacked, handheld dish has just about everything you could ever want. If you’re looking to save yourself the trip (or the freedom to customize your very own Crunchwrap), read on for all of our top tips on making one of our most-loved copycat recipes.
What’s in a Crunchwrap Supreme?
Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so we do too: our version comes loaded with seasoned ground beef laced with nacho cheese plus lettuce, tomato, and sour cream, all packaged and griddled in a flour tortilla. Don’t forget that crispy tostada shell– it’s not a Crunchwrap without the crunch!
Ingredients:
- 12 “burrito size” flour tortillas
- 6 corn tortillas
- 1 lb ground beef
- 1 pkg taco seasoning of your choice
- 1 jar of taco cheese (found in the same aisle as the mexican foods/or chips)
- 1 container of sour cream
- 3-4 tomatoes (depending on size)
- 1 bag/head of iceberg lettuce
Preheat oven to 400 degrees F. Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas. Put the 6 cut out flour tortillas aside. (Reserve outside of the 6 flour tortillas for making homemade tortilla chips if desired.) Place 6 corn tortillas on a baking sheet (spread out) and bake until crispy (mine took about 7 minutes – I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking). Put oven to “warm”.
Cook the ground with the taco seasoning as directed on packet and set aside. Chop tomatoes and lettuce. Have a medium size skillet ready on the stove and have a counter surface with all of your ingredients ready to assemble.
Microwave a full-size flour tortilla for about 10 seconds (or until warm) and lay onto counter surface. Place some (I started with 3-4 TBSP and adjusted from there) ground beef in the center of the tortilla and top with some of the cheese (I did about 2-3 TBSP). Lay a corn tortilla on top and press down slightly. Top corn tortilla with some sour cream (I did about 1-2 TBSP) and some chopped lettuce and tomato. Top entire thing with one of the cut-out flour tortillas that are the same size as the corn tortilla. Fold each side of the larger tortilla up until all the filling is covered, pressing down to get a somewhat seal.
Spray the cooking pan lightly with cooking spray and place the crunch wrap into it, seam side down. Cook on low-medium, pushing down lightly with a spatula, for 2-3 minutes on each side. Place on serving pan in oven to keep warm until ready to eat. Continue with other ingredients until you have made all the crunch wraps.
It may seem like lengthy instructions but once you get into a swing of it, these are really easy to assemble. Although this filling combination is a replica of the one you would get at Taco Bell, feel free to tweak fillings as you wish and adjust as you go. Enjoy!
