Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe. 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’re looking to save yourself the trip (or the freedom to customize your very own Crunchwrap), read on for all of our top tips on making one of our most-loved copycat recipes.
I’d have to say that a Taco Bell Crunchwrap Supreme is at the top of my list of fast food favorites. They’re so good!
- Crunchwraps taste even better made at home and cost less!
- Adjust the toppings to be a bit healthier (low-fat cheeses and up the veggies) and even swap out a whole wheat tortilla if you’d like!
- Skip the drive-thru line, you can make these at home any time.
- Everyone can build their own, add in favorites from shredded salsa chicken to spicy homemade jalapenos!
Prep Time : 20 minutes
Cook Time : 20 minutes
Total Time : 40 minutes
Servings : 4
- 5 large flour tortillas
- 1 pound lean ground beef
- ⅓ cup water
- 3 tablespoons taco seasoning
- ⅔ cup nacho cheese sauce
- 4 tostadas or 2 cups tortilla chips
- ⅔ cup sour cream
- 1 cup iceberg lettuce shredded
- 1 cup tomatoes diced
- 2 cups Mexican cheese blend shredded
In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.
Add ⅓ cup of water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes or until thickened.
Meanwhile, cut one of the flour tortillas into quarters. Use kitchen scissors or a knife to round the corners.
Place the remaining four tortillas on a plate and cover them with a damp paper towel. Microwave them for 20-30 seconds or until they are warm.
Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and cheese blend.
Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
In batches, add the folded tortillas seam side down, to the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.
Nutrition Information :
- Serving: 1 crunchwrap
- Calories: 799
- Carbohydrates: 38g
- Protein: 41g
- Fat: 54g
- Saturated Fat: 24g
- Cholesterol: 154mg
- Sodium: 1341mg
- Potassium: 646mg
- Fiber: 3g
- Sugar: 7g
- Vitamin A: 1396IU
- Vitamin C: 7mg
- Calcium: 516mg
- Iron: 5mg