This Copycat Taco Bell Crunchwrap Supreme tastes just like the real deal! It's super crispy and loaded with taco meat, veggies and cheese.
Ingredients and substitutions
- Extra-lean ground beef – you could also try making this recipe with ground turkey, but the flavour will be slightly different.
- Taco seasoning – use homemade taco seasoning or your favourite store-bought variety.
- Flour tortillas – you could also try using corn tortillas or whole wheat tortillas, although I’d recommend traditional flour tortillas.
- Nacho cheese sauce – use queso or more shredded cheddar cheese instead.
- Tostadas – you can also make your own tostadas by frying or baking corn tortillas.
- Sour cream – use low-fat sour cream for a lower-calorie alternative.
- Iceberg lettuce – shredded romaine lettuce would also work here.
- Plum tomato – substitute for beefsteak tomatoes or another tomato of your choice.
- Cheddar sauce – substitute for another cheese of your choice like a shredded Tex Mex blend.
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How to make a crunchwrap supreme
Step 1: Cook the ground beef.
Heat a medium skillet over med-high heat. Add ground beef and taco seasoning, cooking for 7-8 minutes until fully cooked.
Step 2: Cut the tortillas.
Stack 4 of the flour tortillas together. Place a tostada in the middle of them then cut with scissors, leaving 1/2 an extra inch of room around the tostada. This will leave you with 4 smaller flour tortillas.
Step 3: Add the beef and cheese.
Add a little bit of beef in the middle of one of the 4 remaining large flour tortillas, leaving a generous amount of room around the sides. Drizzle with about 1-2 tbsp nacho cheese/queso sauce, then top with a tostada.
Step 4: Add the remaining toppings.
Spread some sour cream overtop of the tostada, then add a bit of lettuce and tomato. Finished with shredded cheddar cheese and top with the smaller flour tortilla. Repeat this process with the 3 remaining crunchwraps. Meanwhile, spray a large skillet with cooking spray and heat over medium heat.
Step 5: Fold the tortillas.
Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings. Quickly and carefully flip upside down onto the heated frying pan, then repeat with all other crunchwraps. Depending on the size of pan used, you may be able to cook 2 at once, or you may have to do one at a time.
Step 6: Cook and then serve!
Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn. Cut each crunchwrap in half then serve and enjoy!
How many calories are in a crunchwrap supreme?
According to the Taco Bell website, one serving of their crunchwrap supreme has 550 calories. In comparison, my homemade crunchwrap supreme recipe has 600 calories, but contains less sodium and carbs, and is likely a bigger serving size. Plus, since you’re using whole ingredients, you don’t have to worry about any added ingredients! If you want to cut down on the calorie count further, use shredded cheese instead of nacho cheese sauce, and opt for a low-fat or non-fat sour cream.
Frequently Asked Questions
A crunchwrap supreme is made of a crunchy tostada shell wrapped in a flour tortilla with ground beef, nacho cheese sauce, sour cream, lettuce and tomatoes.
To fold this homemade crunchwrap supreme at home, fold the edges of the large flour tortilla over the smaller tortilla, then flip it upside down in the frying pan to cook it. Once folded, it should be in a hexagon shape.
The middle of this crunchwrap supreme recipe is made of a crunchy tostada with ground beef, nacho cheese sauce, sour cream, tomatoes, lettuce and shredded cheese.
Storing and reheating
While this crunchwrap supreme recipe is best enjoyed fresh, if you have any leftovers, you can store them in the fridge for 2 to 3 days wrapped in tinfoil. When you’re ready to enjoy, reheat in the oven still in the foil for 8 to 10 minutes at 350° Fahrenheit.
Freezing the ground beef
While you can’t freeze this homemade crunchwrap supreme once it’s been assembled, you can cook the ground beef ahead of time and freeze it for later! Once the cooked beef has completely cooled, transfer it to airtight glass containers or freezer-safe Ziploc bags and freeze for up to 3 months.
The night before you want to use your ground beef, transfer it to the fridge to let it defrost. Reheat it in a pan on the stovetop then assemble your crunchwraps fresh!
More copycat Taco Bell recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- You can buy nacho cheese to use in this recipe.
- **Get my full list of tools here**
Copycat Taco Bell Crunchwrap Supreme
Ingredients
- 1/2 lb extra-lean ground beef
- 1 tbsp taco seasoning
- 8 large flour tortillas
- 1/2 cup jarred nacho cheese sauce or queso optional; could use more cheese instead
- 4 tostadas
- 1/2 cup sour cream
- 1 cup iceberg lettuce shredded
- 1 plum tomato deseeded and diced
- 2 cups cheddar cheese shredded
- Cooking spray
Instructions
- Heat a medium skillet over med-high heat. Add ground beef and taco seasoning, cooking for 7-8 minutes until fully cooked.
- Stack 4 of the flour tortillas together. Place a tostada in the middle of them then cut with scissors, leaving 1/2 an extra inch of room around the tostada. This will leave you with 4 smaller flour tortillas.
- Add a little bit of beef in the middle of one of the 4 remaining large flour tortillas, leaving a generous amount of room around the sides. Drizzle with about 1-2 tbsp nacho cheese/queso sauce, then top with a tostada. Spread some sour cream overtop of the tostada, then add a bit of lettuce and tomato. Finished with shredded cheddar cheese and top with the smaller flour tortilla.
- Repeat this process with the 3 remaining crunchwraps. Meanwhile, spray a large skillet with cooking spray and heat over medium heat.
- Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings. Quickly and carefully flip upside down onto the heated frying pan, then repeat with all other crunchwraps. Depending on the size of pan used, you may be able to cook 2 at once, or you may have to do one at a time.
- Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn. Cut each crunchwrap in half then serve and enjoy!
Notes
Nutrition
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