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Copycat Taco Bell Crunchwrap Supreme Recipe

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3.9 from 6 reviews

Enjoy a homemade version of the Taco Bell Crunchwrap Supreme, featuring seasoned ground beef, crispy tostada shells, melty nacho cheese, fresh lettuce and tomatoes, all wrapped in a warm flour tortilla and toasted to golden perfection. This copycat recipe delivers all the flavor and texture you love in a convenient and satisfying handheld meal.

Ingredients

Beef Mixture

  • 1 ½ lbs ground beef (lean, or substitute with ground turkey/chicken)
  • 4 tbsp taco seasoning
  • 4 cloves garlic (minced)
  • 1/4 cup water

Wrap Components

  • 12 large flour tortillas
  • 6 tostada shells (or hard shell tacos broken in half)
  • 1 cup nacho cheese (or queso cheese dip, warmed)
  • 1 cup sour cream (or plain Greek yogurt)
  • 2 cups shredded lettuce
  • 1 cup tomato (diced)
  • 2 cups Mexican cheese blend (shredded, or a mix like mozzarella and cheddar)

Instructions

  1. Cook the Ground Beef: In a large frying pan over medium-high heat, add the ground beef. Use a spatula to break up the meat into smaller pieces. Cook for 4-5 minutes until fully cooked and no pink remains. Remove excess fat if needed.
  2. Add Seasoning and Simmer: Stir in taco seasoning, minced garlic, and water. Continue cooking until the mixture starts to simmer. Reduce heat to low and let it simmer for 3-4 minutes until most of the water evaporates.
  3. Prepare Toppings: While the beef simmers, shred the lettuce, dice tomatoes, warm the nacho cheese in the microwave for 30 seconds, and shred the cheese. If sealing with smaller tortillas, prepare accordingly by cutting a small circle from larger tortillas.
  4. Warm Tortillas: Place flour tortillas on a plate and microwave for 20 seconds to warm and make them pliable for folding.
  5. Assemble Crunchwrap Base: Lay one large flour tortilla flat. Spread about 1/2 cup of cooked taco meat onto the center.
  6. Add Cheese and Tostada: Drizzle a few tablespoons of warmed nacho cheese over the meat, then place one tostada shell on top. Spread a few tablespoons of sour cream on the tostada, then layer shredded lettuce, diced tomato, and shredded cheese.
  7. Top with Smaller Tortilla: Place a smaller flour tortilla or the cut circle on top of the layered ingredients to help seal the wrap.
  8. Fold the Tortilla Edges: Fold the edges of the large flour tortilla over the smaller tortilla and fillings, pleating as needed to completely encase the fillings.
  9. Toast the Crunchwrap: Heat a clean frying pan over medium heat and lightly grease with a teaspoon of cooking oil or cooking spray. Place one or two crunchwraps folded side down in the pan. Cook each side for 3-4 minutes until golden brown and toasted.
  10. Repeat Toasting: Repeat the toasting process with the remaining crunchwraps.
  11. Serve and Enjoy: Serve warm with extra nacho cheese, sour cream, or salsa for dipping. Enjoy your homemade Crunchwrap Supreme!

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • If you don’t have tostada shells, hard taco shells broken in half work well.
  • Use warmed cheese sauce to help everything stick together inside the wrap.
  • Microwaving the tortillas briefly makes them easier to fold without cracking.
  • Cooking on medium heat ensures a crisp exterior without burning.

Find it online: https://marthatasty.com/copycat-taco-bell-crunchwrap-supreme-recipe/