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Homemade Crunchwrap Supreme A Taco Bell Favorite At Home

Homemade Crunchwrap Supreme A Taco Bell Favorite At Home

This Homemade Crunchwrap Supreme brings restaurant magic to your kitchen without the drive-through wait. It delivers all the crispy, creamy, crunchy textures you crave in one perfectly portable package.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 1/4 cup water
  • 4 large flour tortillas (12-inch)
  • 4 small flour tortillas (6-inch)
  • 1/2 cup sour cream
  • 1/2 cup nacho cheese sauce
  • 4 tostada shells
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 2 tablespoons vegetable oil

Method
 

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks for 6-8 minutes. Drain excess fat.
  2. Add taco seasoning and water to the cooked beef. Stir well and simmer for 3-4 minutes until thickened. Set aside to cool slightly.
  3. Warm nacho cheese sauce gently in the microwave for 30-second intervals, stirring between each.
  4. Lay out one large flour tortilla on a clean work surface.
  5. Spread about 1/4 cup of seasoned beef in the center of the tortilla.
  6. Drizzle approximately 2 tablespoons of nacho cheese sauce over the beef layer.
  7. Place one tostada shell directly on top of the cheese sauce.
  8. Spread 2 tablespoons of sour cream over the tostada shell.
  9. Layer with shredded lettuce, diced tomatoes, and shredded cheese.
  10. Place a small flour tortilla directly on top of the fillings.
  11. Fold the edges of the large tortilla up and over the center, creating pleats.
  12. Carefully flip the entire crunchwrap so the folded side faces down.
  13. Heat a large skillet over medium heat and add vegetable oil.
  14. Place the crunchwrap folded-side down in the hot skillet. Cook for 3-4 minutes until golden brown.
  15. Flip carefully and cook the other side for another 3-4 minutes.
  16. Remove from heat and let rest for 1-2 minutes before cutting in half.

Notes

Don't overfill your crunchwrap. Ensure tortillas are fresh and pliable. Use medium heat to prevent burning. Let seasoned beef cool slightly before assembling.