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
- Crumble 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?
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This thing is so Delicious if you follow the instruction. If you haven’t made it yet you better make it cause of how good it is . 10/10 I defiantly recommend.
Hubby loves these and I had never eaten one, made them for dinner as a treat and he bragged that they were way better than the fast food version, kids devoured them too.. Used our favorite Queso Mama white queso with green chilies and Ari will definitely make them again
Haven’t made but I will very soon, and I know it’s going to so darn good. I ordered this item off Taco Bell and it is nothing like what a taco Crunchwrap should look like.
So, thank you very much for bringing the REAL into the Crunchwrap supreme!
It has been years since I’ve made this, and it was beyond delicious! Coming back to make it again – but wasn’t the cheese sauce homemade before? I remember making it from scratch, not a premade nacho sauce
Making this tonight with your recipe . Question though . Do I bake the tostadas first? Packaging says they get baked but do you in your recipe ? Thanks in advnace .
Tastes like Taco Bell, but better!
Ok so I love you and all your recipes & never comment. This is my fav from Taco Bell and made it tonight for 5 BOYS who all said it was their favorite dinner I’ve ever made lol!I’ve made some good other things of course! We loved it too. Thank you!!
Delicious! I was lazy and didn’t drain the beef because it was extra lean and didn’t drain the tomatoes, so there wasn’t as much crunch and the tortillas were slightly soggy last few bites. I don’t think the recipe mentions to keep refreshing the oil in the pan as you go, but you definitely need to do that. Also, put some sour cream in a small piping or ziploc bag and cut the corner, or use a squeeze bottle to save a bunch of time and potential frustration.
Taste awesome very easy to customize; but could not get them to close decently.
You should try not to add too many toppings so it can close.
These ARE AMAZING!!!!
These turned out great and were deeeellliiiiooouuussss
Pretty tasty!! My family loved them!
My family loved this and asked for it to be a regular meal. If you have little kids: I broke the tostadas a little smaller for the Crunchwrap to be easier for little hands to hold. I have 6 kids and they all loved that they could customize their own.
These were so good and easy to make! I used ground turkey instead of beef, and low sodium taco seasoning to make it a little healthier. Next time, I won’t put the sour cream directly on the tostada because it made it soggy by the time I toasted the final product. My husband and I loved the recipe though and would definitely make this again for a quick and easy weeknight meal. Thank you!
This was so good! I used 1/2 pound ground beef and 1/2 can refried beans…it was good! I cannot believe how easy and how GOOD these were! I ordered and received your cookbook last week and love it…but so grateful you have your blog also….AWESOME recipes! THANK YOU!!!!
So so good and easy!! 17/10 from all family members 🙂
I loved it! I used oatmeal instead of the ground hamburger, and boiled water instead of everything else. I served it in a bowl, and ate it with a spoon. It was awesome!
Just kidding..I made it exactly as listed, and it was awesome 🙂
Why would anyone change such a perfect recipe? Shame shame..
Cliff wins best comment ever.
Omg this comment had me gone for a min thinking what is this person possibly thinking lol
Cliff Dude! So freaking funny!
LOL!
I made these and let me tell you…THEY ARE THE BOMB!!! I really love this recipe. 10/10
Excellent! Made it as is for my husband and sons. Made it vegan for me. Used beefless crumbles with taco seasoning. Used some shredded vegan cheese. On 2nd layer, I used Kitehill plain unsweetened yogurt as sour cream (this brand is so thick like sour cream, it’s perfect!!). My flour tortillas were a little too small so I placed a corn tortilla on top and then folded the flour tortilla as directed and they turned out perfect. Made them on my panini maker.
I don’t eat at Taco Bell but my 22 y/o and asked me to make this for dinner. The 18 y/o and the 22 y/o loved it. I did too! My tortillas were not quite 12 inches and the “cheese” top was a bit exposed but it worked. Formed its own crust. Definitely, a fun dinner to present to the “kids”. I had guac ready for me and I did not even need it. I enjoyed it too!
Going to make this with ground turkey tonight.. don’t have queso but I do have a bottle of taco Bell’s avocado ranch which I bought at my local Winn dixie. I’ll let you know how they turn out!!