Homemade Crunchwrap Supreme
- Women`s Corner
- October 24, 2022
Here at Delish, we’re so obsessed with Taco Bell’s Crunchwrap Supreme that we have, not one, but TWO copycat recipes. And while we love our vegan crunchwrap, we still have a special place in our hearts for the original meat-loving version. This traditional copycat crunchwrap has all the main components of the iconic Taco Bell offering: seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, most importantly, a crunchy tostada shell!
Our top tip? If the tortillas feel stiff to comfortably fold, pop them on a plate, sprinkle just a few drops of water over them, top with another plate, and microwave them for 10 seconds. This will lightly steam the tortillas, making them more flexible and easier to wrap.
Read on for more information and tips on how to make this copycat recipe. And if you’re looking for another Latin-inspired dinner with great crunch, check out these awesome chicken tostadas.
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!
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Can I add beans? What about other toppings?
You sure can. Try refried beans or seasoned black beans– we’d suggest warming both of those before layering them in the tortilla. You could also throw in some seasoned rice, pickled jalapenos, onions, or avocado . . . basically anything that you’d want in a taco bowl or burrito works here. Just keep in mind that if you load up the crunchwrap too much, it might be difficult to cook without spilling.
How are we cooking this Crunchwrap Supreme?
It’s pretty simple. We’re cooking the beef first (separately), and then after we’ve assembled our Crunchwraps, we’re using that same skillet to griddle them, just like you would a grilled cheese sandwich. Our top tip? Use a big spatula and flip with care– you don’t want the insides of your Crunchwrap flying all over the kitchen.
What can I serve with this?
Lots of napkins! Just kidding . . . kind of. We think this crunchwrap makes a great meal on its own, but if you’re looking for something to serve on the side, why not fry up some homemade tortilla chips? They’ll be great to dip in any leftover nacho cheese sauce or sour cream.
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Ingredients:
- 1 lb. ground beef
- 1 tsp. chili powder
- 1/2 tsp. ground paprika
- 1/2 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 8 large flour tortillas
- 1/2 c. nacho cheese sauce
- 4 tostada shells
- 1 c. sour cream
- 2 c. shredded lettuce
- 1 c. chopped tomatoes
- 1 c. shredded cheddar
- 1 c. shredded Monterey Jack
- 1 tbsp. vegetable oil
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Method: In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe skillet clean. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.
Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
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In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.
This recipe is taken from https://www.delish.com/cooking/
