Taco Bell Crunchwrap Supreme – Copycat Recipe

Better than the drive-thru version, my homemade Taco Bell crunchwrap supreme is loaded with layers of flour tortillas, seasoned ground beef, nacho cheese, a crunchy tostada shell, cool sour cream, shredded lettuce, diced tomato, and more melty cheese. This 20-minute dinner is the perfect way to switch up taco night at your house this week!

 

You Will Love This

• If you’re a fan of Taco Bell’s crunchwrap supreme, you’re going to LOVE this homemade version. There are some drive-thru favorites that are hard to recreate at home, but this crunchwrap comes together in just 20 minutes and tastes better than Taco Bell! It uses most of your taco Tuesday dinner staple ingredients which makes it a family favorite in our house!
• If you loved this homemade crunchwrap supreme recipe, be sure to check out my:
  • 10 Minute Homemade Gordita Crunch
  • Easy Walking Taco Casserole
  • Creamy Street Corn Pasta Salad

Ingredients and Substitutions

• Ground Beef – I like to use 80/20 ground beef. Remember that fat equals flavor so anything leaner than that and you’re going to lose some flavor. I prefer not to drain the grease from the ground beef either but you can if you prefer. Feel free to add diced onion before browning the ground beef for a little extra flavor!
• Taco Seasoning – Stir in your favorite store-bought packet of taco seasoning mix or feel free to make your own.
• Queso Cheese Sauce – You can use store-bought nacho cheese sauce or if you’re in the mood for homemade, check out my super easy crockpot queso recipe.
• Flour Tortillas – I like to use burrito size and fajita size for this recipe. Those cute little street taco size flour tortillas would work well in place of the fajita size tortillas too. You can also use whole wheat tortillas if you prefer.
• Tostada Shells – Tostada shells are flat, crispy corn tortillas. You’ll find these at the grocery store near the other taco shells. I find that the tostada shells that come in a box are more likely to make it all the way home without breaking as opposed to the shells that come in a bag. Also, in a pinch, I’ve used tortilla chips in place of the crispy tostada shell and it worked great!
• Lettuce and Tomatoes – I usually have mixed greens but iceberg lettuce works great too. Any type of tomato will work for this recipe.
• Sour Cream – Stick with full-fat sour cream for the best texture and flavor.
• Shredded Cheese – I like to use a shredded Mexican blend for these crunch wraps, but you could use cheddar, pepper jack, or even Monterey jack cheeses.

Instructions

Assemble crunchwraps by dividing ingredients between the 6 large flour tortillas. Lay a large tortilla flat and top with taco meat and then drizzle with cheese sauce.

Spread sour cream across the crispy tostada shell and place it, sour cream side up, on top of the cheese.

Top the sour cream with lettuce and tomato.

Add shredded cheese.

Top cheese with a fajita size flour tortilla that’s been cut down to the size of the tostada.

Fold burrito size tortilla over the fajita size tortilla pleating it as you fold until it’s sealed. You can assemble all 6 crunchwrap supremes in an assembly line format – this is a great time to get the kids involved!

Cook crunchwrap supremes on a cast iron griddle or individually in a large saute pan or large skillet. Heat your pan of choice over medium heat and place crunchwrap seam side down in the pan. Cook for 2-3 on each side.

Serve with your favorite salsa, sour cream, and cheese dip, and enjoy!

Tips

• Most crunchwrap supreme recipes require you to cut some of the larger burrito flour tortillas down to a smaller circle so that they can fill in the gap once the crunchwrap is folded. And then you just throw the scraps away. Instead, I find it’s best to use fajita size flour tortillas – they’re already *almost* the perfect size and then you can save those leftover burrito size tortillas for my oven-baked quesadillas and use the leftover fajita size tortillas for my easy sheet pan fajita recipe!
• Switch up the ingredients in your crunchwrap to suit your taste! If you want to make it vegetarian, skip the ground beef and sub with black beans or refried beans. You could also use rotisserie chicken in place of the beef! Switch up the diced tomatoes for salsa. Add hot sauce if you like things a little spicy! Use this recipe as a blueprint and make it your own.
• This is a really fun recipe to get your kids involved with! Everything is going to get all wrapped up inside the flour tortilla so no worries if it looks a little messy. If you have picky eaters, it’s nice to get them involved with making dinner so they can add exactly what they want to their crunchwrap supreme!
• If you’re feeding a crowd, you can make these crunchwrap supremes on a pancake griddle or large cast iron griddle! That way you can make a few at a time.

FAQ

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Make-Ahead and Storage

• Make-Ahead: I love this recipe because I can prep all the ingredients over the weekend when I have extra time and then make crunchwraps throughout the week whenever I have a craving.
• Storage: Prep the ingredients and they’ll stay good in the fridge for up to a week. Then just assemble when you’re ready to enjoy!

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