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Homemade Crunchwrap Supreme (Taco Bell Copycat) Recipe

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4 from 90 reviews

This Homemade Crunchwrap Supreme recipe is a delicious Taco Bell copycat featuring a crispy tortilla shell packed with seasoned ground beef, nacho cheese, sour cream, lettuce, and tomatoes. Perfectly folded and pan-fried to golden perfection, it offers the iconic crunch wrapped in a convenient handheld meal you can easily make at home.

Ingredients

Beef Mixture

  • 1 pound lean ground beef
  • 4 Tablespoons taco seasoning (1 ounce packet)
  • ¼ cup water

Tortillas and Shells

  • 4 burrito size flour tortillas
  • 4 street taco size tortillas
  • 4 tostada shells

Toppings and Sauce

  • 1 cup nacho cheese sauce
  • 1 cup sour cream
  • 1 ½ cups shredded lettuce
  • 1 cup chopped tomatoes

Other

  • Olive oil spray

Instructions

  1. Cook the Ground Beef: In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it up as it cooks. Drain any excess grease if necessary.
  2. Add Seasoning and Water: Sprinkle the taco seasoning over the cooked beef, add the ¼ cup water, and stir to combine evenly. Remove the skillet from heat and set aside.
  3. Assemble the Crunchwrap Base: Lay out the four large burrito-sized flour tortillas on a clean work surface. Evenly distribute a scoop of the seasoned ground beef mixture onto the center of each tortilla.
  4. Add Tostada Shell: Place one tostada shell on top of the ground beef on each tortilla to add crunch and structure.
  5. Spread Nacho Cheese Sauce: Carefully spread approximately ¼ cup of nacho cheese sauce over the tostada shell on each crunchwrap base.
  6. Add Sour Cream: Spread ¼ cup of sour cream evenly on top of the nacho cheese layer for creamy flavor.
  7. Top with Lettuce and Tomatoes: Add shredded lettuce and chopped tomatoes on top of the sour cream, distributing evenly.
  8. Place the Smaller Tortilla: Place a street taco-sized tortilla on top of the lettuce and tomatoes to cap the filling.
  9. Fold the Crunchwrap: Carefully fold the edges of the large burrito-sized tortilla up and over the center, encasing the smaller tortilla and fillings securely to create the crunchwrap shape.
  10. Cook the Crunchwraps: Heat a large non-stick skillet over medium heat and spray lightly with olive oil. Place the crunchwrap seam side down onto the skillet and press gently using a spatula or grill press. Cook each side until golden brown and crispy, about 3 minutes per side.
  11. Serve: Flip the crunchwrap to cook evenly on both sides. Repeat for the remaining crunchwraps and serve immediately for best crunch and flavor.

Notes

  • Best enjoyed immediately after cooking to retain the crunchiness of the tostada and tortillas.
  • Leftovers can be stored in the refrigerator for up to 2 days but may become soggy.
  • Use Rico’s brand nacho cheese for a taste closest to Taco Bell; shredded cheese can be substituted if desired.
  • For a vegetarian option, substitute the ground beef with black beans or refried beans.

Find it online: https://deliciousyum.com/homemade-crunchwrap-supreme-taco-bell-copycat-recipe/