PREP TIME: 15 mins | COOK TIME: 16 mins to 18 mins | YIELD: Makes 4 crunch wraps
Make these legendary Taco Bell CrunchWraps Supreme at home with this simple recipe. A copycat that is better than the ones we picked up at the drive-through.
INGREDIENTS
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1/4 medium head iceberg lettuce
1 medium tomato
1 lb lean ground beef
5 (10″) large flour tortillas
4 (5″) tostada shells
2 tbsp store-bought or homemade taco seasoning
1/2 c water
1 c store-bought or homemade nacho cheese or queso dip
1/4 c regular or reduced-fat sour cream
How to make Copycat Taco Bell Crunchwrap Supreme
Step 1: Position the oven rack in the centre of the oven and preheat to 350 degrees F.
Step 2: Slice into fine shreds a 1/4 head iceberg lettuce and dice a tomato.
Step 3: Cook the ground beef in a heated large frying pan over medium-high heat, stirring occasionally for about 5 minutes or until the beef begins to brown. Use a wooden spoon to break up any large chunks.
Step 4: Meanwhile, fully wrap 5 stacks of tortillas with aluminium foil. Place in the oven. In a single layer, place 4 tostadas directly on the oven rack. Heat for about 3 minutes until the tortillas are warmed through and the tostadas are crisp.
Step 5: Sprinkle 2 tbsp of taco seasoning to the beef and stir well. Pour in half a cup of water, stir, and simmer for about 2 minutes over medium heat until the liquid is mostly evaporated. Remove the pan from the heat and stir in a cup of nacho cheese or queso dip.
Step 6: To fill the crunch wraps, lay 4 tortillas on a flat surface. Add the cheesy beef onto the middle of the tortillas, spreading out to make a 5-inch round. On each tostada shell, spread a tbsp sour cream and place them sour cream side up on each cheesy beef round. Add lettuce and tomatoes on top. Rip the rest of the tortilla into 4 pieces and to cover the centre, add a piece over each crunch wrap.
Step 7: To wrap, start by folding the top of a tortilla down over the filling straight to the middle. Hold the piece down, work clockwise and fold the remaining tortillas towards the centre until the filling is fully encased, about 5 to 6 folds. Turn the crunch wrap over and do the same with the rest of the tortillas.
Step 8: In the heated pans or griddle, place the crunch wraps folden-side down and cook for about 3 to 4 minutes on both sides.
NOTES:
If available, use 4 12-inch extra-large flour tortillas as they are big enough to fold over the filling.
Make this ahead by combining the cooked beef and nacho cheese. Just store in the fridge for up to 2 days.
Ingredients
- 1/4 medium head iceberg lettuce
- 1 medium tomato
- 1 lb lean ground beef
- 5 (10") large flour tortillas
- 4 (5") tostada shells
- 2 tbsp store-bought or homemade taco seasoning
- 1/2 c water
- 1 c store-bought or homemade nacho cheese or queso dip
- 1/4 c regular or reduced-fat sour cream
Instructions
Step 1: Position the oven rack in the centre of the oven and preheat to 350 degrees F.
Step 2: Slice into fine shreds a 1/4 head iceberg lettuce and dice a tomato.
Step 3: Cook the ground beef in a heated large frying pan over medium-high heat, stirring occasionally for about 5 minutes or until the beef begins to brown. Use a wooden spoon to break up any large chunks.
Step 4: Meanwhile, fully wrap 5 stacks of tortillas with aluminium foil. Place in the oven. In a single layer, place 4 tostadas directly on the oven rack. Heat for about 3 minutes until the tortillas are warmed through and the tostadas are crisp.
Step 5: Sprinkle 2 tbsp of taco seasoning to the beef and stir well. Pour in half a cup of water, stir, and simmer for about 2 minutes over medium heat until the liquid is mostly evaporated. Remove the pan from the heat and stir in a cup of nacho cheese or queso dip.
Step 6: To fill the crunch wraps, lay 4 tortillas on a flat surface. Add the cheesy beef onto the middle of the tortillas, spreading out to make a 5-inch round. On each tostada shell, spread a tbsp sour cream and place them sour cream side up on each cheesy beef round. Add lettuce and tomatoes on top. Rip the rest of the tortilla into 4 pieces and to cover the centre, add a piece over each crunch wrap.
Step 7: To wrap, start by folding the top of a tortilla down over the filling straight to the middle. Hold the piece down, work clockwise and fold the remaining tortillas towards the centre until the filling is fully encased, about 5 to 6 folds. Turn the crunch wrap over and do the same with the rest of the tortillas.
Step 8: In the heated pans or griddle, place the crunch wraps folden-side down and cook for about 3 to 4 minutes on both sides.
Notes
If available, use 4 12-inch extra-large flour tortillas as they are big enough to fold over the filling. Make this ahead by combining the cooked beef and nacho cheese. Just store in the fridge for up to 2 days.
