This Copycat Taco Bell Crunchwrap Supreme tastes just like the real deal! It's super crispy and loaded with taco meat, veggies and cheese.


Step 1 Heat a medium skillet over med-high heat. Add ground beef and taco seasoning, cooking for 7-8 minutes until fully cooked.

Step 2 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 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.

Step 4 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.

Step 5 Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings.

Step 6 Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn.

Step 7 Cut each crunchwrap in half then serve and enjoy!

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.

Check out a couple of our other restaurant copycat recipes below!