PREP TIME: 15 mins | COOK TIME: 16 mins to 18 mins | YIELD: Makes 4 crunch wraps
This copycat of the legendary Taco Bell Crunchwrap Supreme hits all the perfect spots! It’s filled with cheesy beef and crispy tortilla shells just like the original. But honestly, this homemade version is even better!
INGREDIENTS
1 lb lean ground beef
1/4 medium head iceberg lettuce
5 (10-inch) large flour tortillas
4 (5-inch) tostada shells
1 medium tomato
2 tbsp store-bought or homemade taco seasoning
1/2 c. water
1/4 c. regular or reduced-fat sour cream
1 c. store-bought or homemade nacho cheese or queso dip
How to make Copycat Taco Bell Crunchwrap Supreme
Step 1: Prepare the oven. In the center of the oven, arrange a rack and preheat the oven to 350 degrees F.
Step 2: Into fine shreds, cut 1/4 inch iceberg lettuce. Then, dice a tomato.
Step 3: Into a hot large frying pan over medium-high heat, cook 1 lb of ground beef for about 5 minutes, stirring and breaking any large pieces using a wooden spoon until the beef is completely cooked and beginning to brown.
Step 4: In the meantime, heat the tortillas and crisp up the tostada shells.
Step 5: In aluminum foil, stack 5 tortillas and completely wrapped. In the oven, place the tortillas. Directly on the oven rack, place 4 tostada shells in one layer. Heat for about 3 minutes until the tortillas are warmed through and the tostadas are crisp. Set aside when done.
Step 6: Stir in 2 tbsp of taco seasoning into the beef. Pour in half a cup of water, stir, and let everything simmer for about 2 minutes over medium heat until mostly evaporated. Take off the heat and whisk in a cup of nacho cheese sauce or queso dip.
Step 7: Filling the crunch wraps: On your work surface, lay 4 of the tortillas. Onto the middle of the tortillas, divide and dollop the cheesy beef. To make a 5-inch round, spread the beef out on each tortilla. On each of the tostada shells, spread 1 tbsp sour cream. On each round of cheesy beef, place a tostada sour cream side up. Onto the sour cream, sprinkle the lettuce and tomatoes. Into 4 pieces, tear the rest of the tortilla and place one piece on top of each crunch wrap to cover the center.
Step 8: To wrap the crunch wraps, start by folding the top of a tortilla down over the filling to the center. Continue folding the remaining tortilla towards the center while holding the first piece down and working clockwise until the filling is fully covered. You should have about 5 to 6 folds. Then, flip the crunch wrap over and do the same with the rest of the tortillas.
Step 9: On medium heat, place 2 frying pans or a griddle. On the heated pans or griddle, place the crunch wraps, folded side down in one layer. Cook on each side for about 3 to minutes. Do the same for the remaining crunch wraps.
NOTES:
For this recipe, use 4 (12-inch) extra-large flour tortillas if you can find them. These tortillas will be big enough to fold over the filling.
You can prep the beef (cooked) and mixed with the nacho cheese in advance. Simply keep it in the fridge for up to 2 days.
Nutrition Facts:
Per serving, based on 12 servings. (% daily value)
Calories 285, Fat 16.3 g (25.0%), Saturated 6.3 g (31.4%), Carbs 22.5 g (7.5%), Fiber 1.8 g (7.1%), Sugars 1.4 g, Protein 12.1 g (24.3%), Sodium 464.0 mg (19.3%)
Copycat Taco Bell Crunchwrap Supreme
Ingredients
- 1 lb lean ground beef
- 1/4 medium head iceberg lettuce
- 5 10-inch large flour tortillas
- 4 5-inch tostada shells
- 1 medium tomato
- 2 tbsp store-bought or homemade taco seasoning
- 1/2 c. water
- 1/4 c. regular or reduced-fat sour cream
- 1 c. store-bought or homemade nacho cheese or queso dip
Instructions
- Prepare the oven. In the center of the oven, arrange a rack and preheat the oven to 350 degrees F.
- Into fine shreds, cut 1/4 inch iceberg lettuce. Then, dice a tomato.
- Into a hot large frying pan over medium-high heat, cook 1 lb of ground beef for about 5 minutes, stirring and breaking any large pieces using a wooden spoon until the beef is completely cooked and beginning to brown.
- In the meantime, heat the tortillas and crisp up the tostada shells.
- In aluminum foil, stack 5 tortillas and completely wrapped. In the oven, place the tortillas. Directly on the oven rack, place 4 tostada shells in one layer. Heat for about 3 minutes until the tortillas are warmed through and the tostadas are crisp. Set aside when done.
- Stir in 2 tbsp of taco seasoning into the beef. Pour in half a cup of water, stir, and let everything simmer for about 2 minutes over medium heat until mostly evaporated. Take off the heat and whisk in a cup of nacho cheese sauce or queso dip.
- Filling the crunch wraps: On your work surface, lay 4 of the tortillas. Onto the middle of the tortillas, divide and dollop the cheesy beef. To make a 5-inch round, spread the beef out on each tortilla. On each of the tostada shells, spread 1 tbsp sour cream. On each round of cheesy beef, place a tostada sour cream side up. Onto the sour cream, sprinkle the lettuce and tomatoes. Into 4 pieces, tear the rest of the tortilla and place one piece on top of each crunch wrap to cover the center.
- To wrap the crunch wraps, start by folding the top of a tortilla down over the filling to the center. Continue folding the remaining tortilla towards the center while holding the first piece down and working clockwise until the filling is fully covered. You should have about 5 to 6 folds. Then, flip the crunch wrap over and do the same with the rest of the tortillas.
- On medium heat, place 2 frying pans or a griddle. On the heated pans or griddle, place the crunch wraps, folded side down in one layer. Cook on each side for about 3 to minutes. Do the same for the remaining crunch wraps.
