Homemade Crunch Wrap Supreme

A complete copycat version from Taco Bell! Except completely homemade and made so much more healthier! Get your fix now!

Guysssssss. I’m finally heading home. I’m literally enroute to Los Angeles right now, about 21 hours into my journey of a total of 33 hours.

South Africa is quite the journey but so worth it. The culture. The market shops. The bartering. The view on top of Table Mountain. The breastfeeding mama rhino. All of it.

It was a once in a lifetime experience.

But I’m also thrilled to be heading home. I miss Butters. I miss that four-legged turkey-legging troublemaker.

But not only that, I miss this crunch wrap. Yes, I made a complete copycat version except the homemade version is epic. So epic, I ate 5. But it’s homemade so we’re good.

Just don’t tell anyone. K, thanks.

Homemade Crunch Wrap Supreme

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 10 minutes minutes

Total: 30 minutes minutes

A complete copycat version from Taco Bell! Except completely homemade and made so much more healthier! Get your fix now!

4.9 stars (45 ratings)

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Ingredients

• 2 tablespoons olive oil, divided
• 1 pound ground beef
• 1 (1.25-ounce) package taco seasoning
• 4 (12-inch) flour tortillas
• ½ cup nacho cheese
• 4 tostada shells
• ½ cup sour cream
• 2 cups shredded lettuce
• 1 Roma tomato, diced
• 1 cup shredded Mexican blend cheese

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Equipment

• Cast Iron Skillet

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.
• Heat tortillas according to package instructions.
• Heat nacho cheese according to package instructions.
• 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.

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