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Homemade Crunch Wrap Supremes

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Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe. Taco Bell’s Crunchwrap Supreme is the stuff of legends, and we totally see why: full of seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, most importantly, a crunchy tostada shell, this stacked, handheld dish has just about everything you could ever want. If you’re looking to save yourself the trip (or the freedom to customize your very own Crunchwrap), read on for all of our top tips on making one of our most-loved copycat recipes.

What’s in a Crunchwrap Supreme?
Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so we do too: our version comes loaded with seasoned ground beef laced with nacho cheese plus lettuce, tomato, and sour cream, all packaged and griddled in a flour tortilla. Don’t forget that crispy tostada shell– it’s not a Crunchwrap without the crunch!
– 12 “burrito size” flour tortillas
– 6 corn tortillas
– 1 lb ground beef
– 1 pkg taco seasoning of your choice
– 1 jar of taco cheese (found in the same aisle as the mexican foods/or chips)
– 1 container of sour cream
– 3-4 tomatoes (depending on size)
– 1 bag/head of iceberg lettuce
**please note these quantities and measurements for filling crunch wraps are estimates, you should adjust filling amounts to suite your own tastes

Preheat oven to 400 degrees F. Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas. Put the 6 cut out flour tortillas aside. (Reserve outside of the 6 flour tortillas for making homemade tortilla chips if desired.) Place 6 corn tortillas on a baking sheet (spread out) and bake until crispy (mine took about 7 minutes – I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking). Put oven to “warm”.

See also  Best Corn Nuggets