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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can I freeze these? If so how would you recommend reheating them?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I understand that this is homemade, and supposed to be better for you, but if you check the Taco Bell nutrition, their crunchwrap supreme actually has way less calories (530) and fat (21g)…any suggestions on making this “healthier” without sacrificing taste? …Not trying to be a negative Nancy, I truly love your website and recipes, just trying to eat a little better 🙂
You can serve this as smaller portions, and/or reduce the amount of nacho cheese, sour cream or cheese. Hope that helps!
Thanks! 🙂
Try leaving out the olive oil. Use a little water while separating and Browning.
We use ground turkey rather than beef or occasionally will use shredded chicken. The ground turkey with homemade taco seasoning doesn’t taste any different after seasoning it.
I love your recipes Chungah! I’m not sure what is up with the negative comments lately, but I love YOUR website and recipes. I hope those who don’t quite understand or agree, find their own way to make the recipe to their liking. Thank you and Happy New Year!
Awesome recipe. Depending on the size of the tortilla used, a small piece from an additional tortilla may be needed to cover all of the filling.
I made these tonight. Although I have never purchased these at Taco Bell, I thought it looked like a nice change from ordinary tacos. I found your instructions to be very clear, and easy to understand. Perhaps you meant for the recipe to use 12″ tortillas. The tostada shells were 5″. That is not enough tortilla to fold over the top and have it closed up. I instead had to cut the tostada in half and place it so it was “taco” style, in order to brown.
It wasn’t as impressive tasting as it looks. But it was fun to try!
YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I feel like one of my greatest first-world challenges in life is getting a Taco Bell fix without said “ground meat product” or a drive-through. You rock.
How do you keep conetnts from falling out when cooking?
It’s wrapped up! 🙂
Wow I love this!!!
What kind of nacho cheese did you use?
I used store-bought from my local grocery store.
Get outta town….these look amazing! Can’t wait to try them!
This is the crunch wrap I’ve been craving!
Whaat, I just realised I missed quite a few of your posts, somehow 🙁 … Thought I was subscribed to your blog but looks like not. Re-subscribed! Love this crunch wrap supreme! Wish someone made that for me right now as I am starving here! 🙂
This crunch wrap looks perfect! I’m sure south Africa was amazing. I have been there thrice and every time I go I just fall more and more in love with its beauty!
love
Charlie
https://charlieslifeandfood.wordpress.com
is there a video to this recipe? I need visuals………Thanks!!
Not at this time.
Thanks! Recipe is super clear – no video required and your generosity is lovely! To some others – get some class!
Is there a video for this?
Not at this time.
Why would anyone need a video? YOU DON’T GET ONE IN A COOK BOOK
There’s one on either FB.
This sounds delicious but can we have a video of this please? Can’t “see” the process in my mind…
Wish there was a video on how to put together. Kind of confused lol. Thanks for the recipe. Definitely will attempt.
Same, or photos!
Is there a video for this? Looks yummy!
Not at this time.
I saw a video on FB for it
.
It’s by Delish.com
How could this be labelled homemade and healthier using “packaged” taco seasoning. Isn’t packaged seasoning loaded with sodium?
You can use homemade taco seasoning!
You’re too nice! Some of these comments are so rude. LOVE your site! Thanks for all the dinner inspiration!
Check your store for a low sodium version. I like the Trader Joe’s version. No preservatives, fillers, or excess salt.
I always make my own taco seasoning. I never buy the packet seasoning, although it is available in low sodium.