I created a taco twist by browning 1 lb ground beef with taco seasoning and water, then layering it with flour tortillas, crunchy tostada shells, lettuce, tomatoes, cheddar cheese, and a drizzle of nacho cheese sauce. This Homemade Taco Bell Crunch Wrap offers a pleasing mix of textures and flavors.
I recently decided to try my hand at creating a homemade version of that famous Taco Bell Crunchwrap Supreme. I mixed 1 lb ground beef with a packet of taco seasoning mix and 1/2 cup water, which gave the meat an awesome, bold flavor.
Then I layered it on 6 10-inch flour tortillas, adding crunchy tostada shells, shredded lettuce, diced tomatoes and plenty of shredded cheddar cheese. The crunch and flavor combination totally reminded me of the original crunchwrap I used to get at Taco Bell.
I poured over some nacho cheese sauce and dollops of sour cream to really amp up the taste. It was one of those kitchen experiments that didn’t turn out perfect the first time but kept me excited about perfecting my custom menu creation.
I believe this copycat recipe is definitely worth a try if you love a crunchy, beefy treat. Enjoy the process and the tasty outcome!
Why I Like this Recipe
1. I love how the crunchy tostada in the middle gives the wrap an awesome mix of crispy and soft textures, making every bite really satisfying.
2. I appreciate that it tastes just like the fast food version I grew up loving, but with a homemade twist that makes it feel special.
3. I really like how simple it is to put together – even on busy days when I need something quick but full of flavor.
4. I enjoy that there’s a bit of everything in it – the savory beef, tangy sour cream, fresh lettuce and tomatoes, and the gooey cheese all come together for a meal that hits all the right spots.
Ingredients
- Ground beef packs lots of protein and gives the dish a rich, savory flavor.
- Taco seasoning is a blend of spices that adds zest and a mild spice.
- Soft flour tortillas supply carbohydrates that hold all the yummy fillings together.
- Crunchy tostada shells provide a crisp texture and a satisfying bite.
- Fresh lettuce brings fiber and a cool crunch to balance the savory taste.
- Diced tomatoes offer vitamins along with a touch of sweetness and juiciness.
- Shredded cheddar cheese melts into a creamy flavor that ties everything together.
- Sour cream adds a tangy smoothness that cools down the spicy layers.
Ingredient Quantities
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 6 10-inch flour tortillas
- 3 crunchy tostada shells (or corn tortillas fried until crispy)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- Salt and pepper to taste
How to Make this
1. Start by cooking the ground beef in a large skillet over medium-high heat, breaking it up into small pieces and seasoning it with salt and pepper until fully browned.
2. Drain excess grease if needed then stir in the taco seasoning mix and water. Let it simmer for about 5 minutes until the sauce thickens.
3. Lay out a 10-inch flour tortilla on a flat surface and spread a thin layer of sour cream in the middle.
4. Spoon some of the taco meat mixture onto the tortilla, then drizzle a bit of nacho cheese sauce over the meat.
5. Next, add a generous sprinkle of shredded cheddar cheese, followed by some diced tomatoes and shredded lettuce.
6. Place one crunchy tostada shell right in the center over the toppings.
7. Fold the edges of the tortilla upward carefully so it surrounds all the fillings and forms a sealed wrap.
8. Heat a lightly oiled nonstick pan over medium heat. Place the crunchwrap seam side down first and press it gently with a spatula.
9. Cook for about 3-4 minutes on each side until the tortilla is crispy and golden brown.
10. Remove from the pan and let it cool for a minute before serving – enjoy your tasty homemade copycat Crunchwrap Supreme!
Equipment Needed
1. Large skillet – used to brown the ground beef evenly on medium-high heat
2. Spatula – for stirring the meat, folding the wrap, and pressing it in the pan
3. Measuring cups – to precisely measure water, sour cream, and nacho cheese sauce
4. Flat surface – such as a clean countertop or cutting board for laying out the tortilla and assembling the wrap
5. Colander or slotted spoon – handy for draining excess grease from the cooked beef
6. Nonstick pan – for toasting the crunchwrap until it’s crispy and golden brown
FAQ
Copycat Crunchwrap Supreme Recipe Substitutions and Variations
- Ground beef can be replaced with ground turkey or a plant-based meat substitute if you’re looking for a lighter option
- If you dont have a taco seasoning mix, you can blend chili powder, cumin, garlic powder, and paprika to make your own
- Dont have crunchy tostada shells? Try frying corn tortillas in a bit of oil until crispy or simply use baked tortilla chips
- You could swap shredded cheddar with pepper jack or colby cheese if you want a different flavor kick
- For sour cream, Greek yogurt can work pretty well as a healthier alternative
Pro Tips
1. Try cookin the beef a bit longer on a lower heat after browning it for extra tender meat, but be careful not too overcook so it don’t dry out.
2. If you like an extra kick of flavor, mix in a little extra taco seasoning or fresh chopped cilantro into the meat while it simmers.
3. Be sure not to overload the tortilla with too many toppings so that it seals well and doesn’t break when you fold it.
4. For extra crunch, lightly toast the flour tortillas on a dry pan before you assemble the crunchwrap, that helps keep them from getting soggy.
Copycat Crunchwrap Supreme Recipe
I created a taco twist by browning 1 lb ground beef with taco seasoning and water, then layering it with flour tortillas, crunchy tostada shells, lettuce, tomatoes, cheddar cheese, and a drizzle of nacho cheese sauce. This Homemade Taco Bell Crunch Wrap offers a pleasing mix of textures and flavors.
6
servings
420
kcal
Equipment: 1. Large skillet – used to brown the ground beef evenly on medium-high heat
2. Spatula – for stirring the meat, folding the wrap, and pressing it in the pan
3. Measuring cups – to precisely measure water, sour cream, and nacho cheese sauce
4. Flat surface – such as a clean countertop or cutting board for laying out the tortilla and assembling the wrap
5. Colander or slotted spoon – handy for draining excess grease from the cooked beef
6. Nonstick pan – for toasting the crunchwrap until it’s crispy and golden brown
Ingredients
-
1 lb ground beef
-
1 packet taco seasoning mix
-
1/2 cup water
-
6 10-inch flour tortillas
-
3 crunchy tostada shells (or corn tortillas fried until crispy)
-
1 cup shredded lettuce
-
1 cup diced tomatoes
-
1 cup shredded cheddar cheese
-
1/2 cup nacho cheese sauce
-
1/2 cup sour cream
-
Salt and pepper to taste
Directions
- Start by cooking the ground beef in a large skillet over medium-high heat, breaking it up into small pieces and seasoning it with salt and pepper until fully browned.
- Drain excess grease if needed then stir in the taco seasoning mix and water. Let it simmer for about 5 minutes until the sauce thickens.
- Lay out a 10-inch flour tortilla on a flat surface and spread a thin layer of sour cream in the middle.
- Spoon some of the taco meat mixture onto the tortilla, then drizzle a bit of nacho cheese sauce over the meat.
- Next, add a generous sprinkle of shredded cheddar cheese, followed by some diced tomatoes and shredded lettuce.
- Place one crunchy tostada shell right in the center over the toppings.
- Fold the edges of the tortilla upward carefully so it surrounds all the fillings and forms a sealed wrap.
- Heat a lightly oiled nonstick pan over medium heat. Place the crunchwrap seam side down first and press it gently with a spatula.
- Cook for about 3-4 minutes on each side until the tortilla is crispy and golden brown.
- Remove from the pan and let it cool for a minute before serving – enjoy your tasty homemade copycat Crunchwrap Supreme!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 420kcal
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 10g
- Cholesterol: 60mg
- Sodium: 500mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 25g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 150mg
- Iron: 2mg
