Taco Bell’s Crunchwrap Supreme is the stuff of legends, and we totally see why. Full of seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, most importantly, a crunchy tostada shell, this stacked, handheld dish has just about everything you could ever want. If you can’t get enough of the iconic fast-food meal, then today is your lucky day. With our copycat recipe, you can perfect the classic right at home, exactly how you like it. Save yourself a trip to the drive-thru, and read on for all of our top tips on making one of our most-loved copycat recipes:
What’s in a Crunchwrap Supreme?
Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so we do too: our version comes loaded with seasoned ground beef with nacho cheese, plus lettuce, tomato, and sour cream, all packaged and griddled in a flour tortilla. Don’t forget that crispy tostada shell– it’s not a Crunchwrap without the crunch!
How to make a Crunchwrap Supreme:
It’s pretty simple. We’re cooking the beef first (separately), and then after we’ve assembled our Crunchwraps, we’re using that same skillet to griddle them, just like you would a grilled cheese sandwich. Our top tip? Use a big spatula and flip with care– you don’t want the insides of your Crunchwrap flying all over the kitchen.
How do I hold my Crunchwrap together?
All of our delicious layered fillings are held together by large flour tortillas. Our top tip? If the tortillas feel stiff to comfortably fold, pop them on a plate, sprinkle just a few drops of water over them, top with another plate, and microwave them for 10 seconds. This will lightly steam the tortillas, making them more flexible and easier to wrap. Also keep in mind that if you load up the Crunchwrap too much, it might be difficult to cook without spilling—don’t go overboard here.
Ingredients
- 1 lb.ground beef
- 1 tsp.chili powder
- 1/2 tsp.ground paprika
- 1/2 tsp.ground cumin
- Kosher salt
- Freshly ground black pepper
- 8large flour tortillas
- 1/2 c.nacho cheese sauce
- 4tostada shells
- 1 c.sour cream
- 2 c.shredded lettuce
- 1 c.chopped tomatoes
- 1 c.shredded cheddar
- 1 c.shredded Monterey Jack
- 1 tbsp.vegetable oil
Directions
- Step 1In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe skillet clean.
- Step 2Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.
- Step 3Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
- Step 4In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.
