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Taco Bell Crunchwrap Supreme – Copycat Recipe

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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!

Ingredients

Scale
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • 1 cup queso cheese sauce
  • 6 burrito size flour tortillas
  • 6 fajita size tortillas
  • 6 tostada shells
  • 2 cups chopped lettuce
  • 1 cup diced tomatoes
  • 1 cup sour cream
  • 1.5 cups shredded Mexican cheese

Instructions

  1. Heat a large sauté pan over medium heat.
  2. Add ground beef, and cook crumbling with a spatula until cooked through.
  3. Add taco seasoning and recommended amount of water (check package directions). Mix until well combined.
  4. Make sure you’ve got all your other ingredients prepped and ready to go. Cut your fajita size flour tortillas down to the size of the tostada shell. Wipe out the sauté pan and return it to medium heat.
  5. Assemble crunchwraps by dividing ingredients between the 6 large flour tortillas. Lay a large tortilla flat and top with taco meat and then cheese sauce.
  6. Spread sour cream across the tostada and place it sour cream side up on top of the cheese.
  7. Top the sour cream with lettuce, tomato, and shredded cheese.
  8. Top cheese with a smaller flour tortilla.
  9. 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!
  10. Cook crunchwrap supremes on a cast iron griddle or individually in a large saute pan. Heat your pan of choice over medium heat and place crunchwrap seam side down in the pan.
  11. Cook for 2-3 minutes or until a dark golden brown crust forms. Flip and cook for another 2-3 minutes until a dark golden brown crust forms.
  12. Serve with your favorite salsa, sour cream, and cheese dip and enjoy!

Equipment

Notes

  • 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.

Find it online: https://midwestfoodieblog.com/crunchwrap-supreme/