Description
This Copycat Crunchwrap Supreme recipe brings your Taco Bell favorite home with a crispy outer shell and melty, flavor-packed layers inside. Filled with seasoned beef, cheese, lettuce, and more—this homemade version is fresher, crispier, and downright addictive!
Ingredients
For the Beef:
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1/2 lb extra-lean ground beef
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1 tbsp taco seasoning
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1/4 cup water
For the Crunchwrap Layers:
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4 large flour tortillas (burrito-size)
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4 tostada shells (or crunchy corn tortillas)
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1/2 cup nacho cheese sauce (warmed)
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1 cup shredded lettuce
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1 cup diced tomatoes
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1 cup shredded cheddar or Mexican blend cheese
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1/2 cup sour cream
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Optional: diced onions, jalapeños, or hot sauce
Instructions
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Cook the Beef:
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In a skillet over medium heat, cook ground beef until browned.
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Add taco seasoning and water. Simmer until thickened. Remove from heat.
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Assemble Crunchwraps:
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Lay a flour tortilla flat. Add a spoonful of beef in the center.
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Drizzle with nacho cheese sauce, then top with a tostada shell.
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Spread sour cream over the tostada, then layer with lettuce, tomatoes, and shredded cheese.
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Fold the edges of the tortilla up and over the center, pleating as you go to form a wrap. Use an extra small tortilla piece if needed to seal the center.
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Cook Crunchwraps:
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Heat a skillet or grill pan over medium heat.
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Place Crunchwrap seam-side down and cook for 2–3 minutes until golden. Flip and cook the other side until crispy.
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Serve:
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Slice in half and serve hot with extra sauce or guacamole on the side.
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Notes
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Warm the tortillas slightly before folding to prevent cracking.
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Customize with grilled chicken, black beans, or veggies.
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Use a heavy skillet or press down with a spatula for an extra crispy finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
