Homemade Crunchwrap Supreme
by Chungah
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The best Taco Bell copycat! This homemade crunchwrap supreme is made with seasoned ground beef, crunchy tostada shells and nacho cheese!
Featured Comment
why you’ll love this crunchwrap supreme
- Taco Bell copycat recipe. Craving that crispy, cheesy tostada shell wrapped in a warm, toasted tortilla with all of its beefy-taco-seasoned goodness from Taco Bell? Well, look no further. This is a completely homemade, DIY crunchwrap supreme recipe made so easily and conveniently right at home!
- Budget-friendly (and tastes so much better at home). Dare I say the homemade version is even better and made so much healthier? Not to mention, these bad boys are much more economical to make at home than going through the drive-thru line. Added bonus: you can even repurpose leftover ingredients as needed for a clean-out-the-fridge meal.
- So customizable. The beauty of making this at home is how customizable and flexible it really is, adjusting the meat choice, tortilla option (whole wheat is a great swap), and toppings to suit your personal preferences or dietary restrictions.
What is a crunchwrap supreme?
A crunchwrap supreme is a classic Taco Bell menu item made with seasoned beef drizzled with warm nacho cheese and a crisp tostada shell layered with sour cream, lettuce and tomatoes, all stacked inside a large flour tortilla folded inward and then toasted until crispy.
Ingredients
Ground beef
Ground beef, ground chicken, ground turkey or even pulled pork are all great options here.
Taco seasoning
Many brands love to pack in the salt so always opt for unsalted or a lower-sodium taco seasoning variety. Homemade taco seasoning is even better!
Flour tortillas
Extra large flour tortillas are ideal, leaving enough room to fold over all the fix-ins inside. Be sure to warm them first though, making the tortillas pliable and easier to fold when assembling.
Nacho cheese
For all the velvety, cheesy goodness! Use homemade or your favorite store-bought brand of nacho cheese. Queso dip can also be used.
Tostada shells
This is key for that “crunch” in a crunchwrap supreme, and also serves as a barrier from the colder ingredients (sour cream, lettuce and tomato).
Sour cream, lettuce, tomato and cheese
These are your classic add-ins but guacamole, refried beans, mushrooms or pickled jalapenos can also be added.
How to make a crunchwrap supreme
- Ground the beef. Crumble the ground beef in a large cast iron skillet over medium high heat, draining off any excess fat and grease. Then stir in the taco seasoning.
- Build the crunchwrap.
- Lay the foundation: Lay the tortilla out on a flat surface.
- Add the hot layer: Add the ground beef in the center of the tortilla, topping with the warmed nacho cheese.
- Add the barrier: Place the tostada shell directly on top of the warm ingredients.
- Add the cold layer: Spread the sour cream in an even layer over the tostada shell, then top with lettuce, tomato and shredded cheese.
- Fold: Fold the edges up and over the filling, working your way around the tortilla and folding as tight as possible to form a hexagonal shape.
- Toast the crunchwrap. Place the crunchwrap seam-side down in a hot skillet and cook until golden brown, flipping once, about 2 minutes per side.
- Serve. Slice in half, like a sandwich, and serve warm.
pro tip
Toast the tostadas first.
For maximum crunchy goodness for your crunchwrap, toast the tostada shells in the oven at 350°F for 3-5 minutes prior to assembling.
what to serve with homemade crunchwrap supreme
Tools For This Recipe
Homemade Crunchwrap Supreme: Frequently Asked Questions
Large 12-inch flour tortillas are best for a successful wrap to completely cover the filling, ensuring a tight, sealed hexagon.
Tortilla chips would be an excellent substitute for the tostada shells.
Yes! The ground beef mixture can be made ahead of time 1-2 days in advance and stored separately in an airtight container in the fridge.
Layer the crunchwrap appropriately – keep the warm ingredients on the bottom, layering the cold ingredients on top and using the crunchy tostada as a barrier between the two.
Homemade crunchwraps are best when assembled and served immediately for maximum crunchiness. Freezing is not recommended.
Homemade Crunchwrap Supreme
Video
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground beef
- 1 (1.25-ounce) package taco seasoning
- 4 12-inch flour tortillas, warmed
- ½ cup nacho cheese, warmed
- 4 tostada shells
- ½ cup sour cream
- 2 cups shredded lettuce
- 1 Roma tomato, diced
- 1 cup shredded Mexican blend cheese
Instructions
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
- Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
- Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
- Heat remaining 1 tablespoon olive oil in a large cast iron skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
- Serve immediately.
Equipment
Notes
- Soften the tortillas. Warm the tortillas first so they are easier to fold without cracking. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds.
- Add a patch. If the tortilla does not completely cover the filling, add a small extra piece of tortilla in the center, serving as a barrier (or patch) before folding.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Fold tightly. Fold the edges up and over the center as tightly as possible to form a hexagon, cooking seam-side down first to seal the folds and to prevent the filling from spilling out.
- Mix it up. Swap out the ground beef for leftover rotisserie chicken or carnitas or add refried beans or even some Mexican rice.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Oh my goodness this recipe was simple and delicious! Very easy to make and full of flavor. The perfect go to recipe when you want takeout but not the price. 10/10!
It is not often all five of us agree on liking food, but this was a solid 10 from all of us! My oldest now wants it for her birthday lunch at school, and we all agreed it was WAY better than the original. It was also really easy to make. We ended up making 6 wraps out of the meat and inside ingredients. They were way more filling than the originals as well, so one was more than enough for me.
We did make one with store bought pico de gallo, and it was delicious as well!
Thanks for making this and putting it up!
Made this for the family. They loved it! So easy and delicious. No substitutes or changes. This recipe was quick, easy and most of all just like Taco Bell at home!
So good so good!! My husband made these for dinner last night and I already want them again!
Damn delicious for sure! It was a hit. Easy, short prep and cook time. Yum in our tums.
Made these yesterday for the first time and have spent every moment since wondering why I had never made them before! Such an easy recipe and so delicious!
I have to admit that I haven’t had Taco Bell in years (soy free body here!) and so my taste buds may have changed but the filling here was super gooey. However, I’m happy to see others love and appreciate this homemade version. Thanks for the recipe and my dislike for this doesn’t at all reflect how I feel about the other recipes, this one just wasn’t my cup of tea.
To keep the goodies inside, I use a street taco on the top layer and then fold the big burrito around that. Instead of tomatoes, I use Pico de Gallo (so I don’t have to chop tomatoes, but it also adds great taste). My kids love these and think mine are better than Taco Bell.
Has anyone made this without a cast iron skillet? Definitely want to make these tonight, but I don’t own one…
I’m making 10 on friday so I will use my electric fry pan. I am confident they will turn out just fine!
Yes, I make these all the time in a non-stick skillet
Amazing! All my Taco Bell Crunchwrap fans(kids) loved it.
Can’t wait to try these tomorrow for my grown boys- but quick question. How do you keep them hot and crispy while you fry the remaining ones?
It was good. Except for the instruction to put the sour cream on the tostada. That made it soggy. Instead do beef. Tostada. Lettuce. Tomato. Then sour cream. To keep the tostada dry and crunchy
So amazing and easy we absolutely loved them and they were fun to make. We used the cheese tostitos makes that comes in a jar, with the shredded cheese
Excellent! Not sure how we ended up with leftover taco meat, but bigger tragedies have occurred. This was awesome. I could only find 10″ burrito tortillas, so I cut one in fourths, placed it over the lettuce, onions, cheese etc then folded the tortilla over the whole thin. Worked like a charm. Trent Allen – excellent suggestion of throwing some extra cheese in the pan. We’ll be making these again.
If you throw some shredded cheese down on the pan when you put the folded side down, it seals it with a crispy cheese crust. It helps it seal, AND adds a third cheese texture at the same time!
These are SOOOO good!!! Thank you!!
SO GOOD! Say “adios” to Taco Bell! These taste exactly like their CrunchWrap for a fraction of the price! My 16 year old son LOVED it!
Not to mention compared to Taco Bell this is made with real meat not whatever Taco Bell uses to put in theirs because that’s certainly does not look like real meat
I made this with chicken. My daughter and I loved it. Thank you.
Great meal. Easy to make. Hint: Found a video that puts a round cut out from another tortilla on top of the tostado tomato lettuce and cheese. It makes it easier to fold up nicely.
I made a vegetarian version and it turned out great!
Beyond Meat Ground Beef
Vegan Refried Beans
Good Foods Vegan Queso
Chao Creamery Slices