Homemade Crunchwrap Supreme

The best Taco Bell copycat! This homemade crunchwrap supreme is made with seasoned ground beef, crunchy tostada shells, and nacho cheese!

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.

How to make a crunchwrap supreme

1. 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.
2. 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.
3. 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.
4. Serve. Slice in half, like a sandwich, and serve warm.

Homemade Crunchwrap Supreme

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 10 minutes minutes

Total: 30 minutes minutes

The best Taco Bell copycat! This homemade crunchwrap supreme is made with seasoned ground beef, crunchy tostada shells and nacho cheese!

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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, 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

Cast Iron Skillet

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.

Course: Main Course

Cuisine: American, Mexican

Keyword: crunchwrap supreme, taco bell copycat

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