Taco Bell Crunchwrap Supreme Recipe
Bring the Taco Bell Crunchwrap Supreme home with our easy-to-follow copycat recipe! Perfect for those late night cravings, dinner parties, or game day. This dish combines a replica of the seasoned beef, cheese sauce, and fresh veggies, all wrapped in a crispy tortilla. Make it in bulk and the cost per crunchwrap is next to nothing!
Cooking Meat
- 1 lb. ground beef
- 1 teaspoon chili powder
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- Kosher salt
- freshly ground black pepper
- 1 packet taco bell meat seasoning (replace other ingredients if used)
Assemble Crunchwrap
- 1 teaspoon vegetable oil
- 8 large flour tortillas
- 4 tostada shells
- 1 cup cheddar cheese (shredded)
- 1 cup monterey jack (shredded )
- 1 cup sour cream
- 2 cup shredded lettuce
- 1 cup chopped tomatoes
- 1/2 cup nacho cheese sauce
Heat a large, nonstick frying pan over a medium flame. Mix in ground beef with your choice of spices, seasoning with salt and pepper to taste. Stir and crumble the meat with a wooden spoon until it's thoroughly cooked and no longer pink, which should take about 6 minutes. Transfer the cooked beef to a separate bowl and set it aside. Afterwards, dispose of any excess fat from the pan and clean it for later use.
Lay four large flour tortillas flat and place a tostada shell in the center of each. With a small knife, carefully cut around the tostada shell to create four smaller rounds from the tortillas.
Assemble the Crunchwraps: Onto the center of the four remaining large tortillas, add a portion of the cooked ground beef, leaving ample space around the edges for folding. Over the beef, evenly drizzle some cheese sauce, then position a tostada shell on top. Apply a layer of sour cream on each shell, followed by a sprinkle of lettuce, tomatoes, and a mix of cheeses. Cover with the smaller tortilla rounds previously cut out. Fold the edges of the large tortillas towards the center, pleating as you go, to encase the filling. Flip the Crunchwraps so that the folded edges are at the bottom to ensure they hold together.
Warm a bit of oil in the same frying pan over medium heat. Place a Crunchwrap in the pan, folded-side down, and cook until the tortilla turns golden brown, which should take about 3 minutes on each side. Perform the same steps for the remaining Crunchwraps.
- If you want to get pretty close to Taco Bell, they have taco seasoning available on Amazon here.
- Reduce the overall calorie content by opting for low-fat sour cream and replacing nacho cheese with shredded cheese.
- Keep any remaining food refrigerated for 2-3 days. For reheating, warm it in the oven at 350°F for 8-10 minutes, ensuring it’s wrapped in foil.
- The cooked ground beef can be frozen for a maximum of 3 months. Thaw it in the refrigerator overnight before reheating it in a skillet on the stove.