PREP TIME: 15 MINS | COOK TIME: 16 MINS to 18 MINS | YIELD: Makes 4 crunch wraps
Make the legendary Taco Bell crunch wrap at home with this easy recipe. If you love Taco Bell, especially their crunch wrap supreme, I’m pretty sure you’ll enjoy this copycat Taco Bell crunch wrap filled with mouthwatering cheesy beef and crispy tortilla shells.
INGREDIENTS
1 lb lean ground beef
1 medium tomato
4 (5”) tostada shells
5 (10”) large flour tortillas
2 tbsp store-bought or homemade taco seasoning
1 c. store-bought or homemade nacho cheese or queso dip
1/4 medium head iceberg lettuce
1/4 c. regular or reduced-fat sour cream
1/2 c. water
How to make Copycat Taco Bell Crunchwrap Supreme
Step 1: In the middle, arrange the oven rack, then preheat the oven to 350 degrees F. In the meantime, slice into fine shreds 1/4 iceberg lettuce and dice 1 tomato.
Step 2: In a hot large frying pan, add 1 lb of ground beef and cook over medium-high heat for about 5 minutes, stirring and breaking the meat into small pieces using a wooden spoon until the beef is completely cooked and beginning to brown.
Step 3: While cooking the ground beef, heat the tortillas and crisp up the tostada shells.
Step 4: In aluminium foil, stack five tortillas and wrap them fully. In the preheated oven, place 4 tostada shells directly on the oven rack in one layer. Heat for about 3 minutes until the tostada are crisp and the tortillas are warmed through. Keep the tostadas and tortilla aside.
Step 5: Stir 2 tbsp taco seasoning into the beef. Pour in half a cup of water. Stir and simmer for about 2 minutes over medium heat until the water is mostly gone. Take off the heat and stir in a cup of nacho cheese or queso dip.
Step 6: On a work surface, lay 4 tortillas. Onto the center of the tortillas, add a dollop of the cheesy beef, spreading it out on each tortilla to make a 5-inch round. On each tostada shell, spread 1 tbsp sou cream. On each round of cheesy beef, place a tostada, sour cream-side up. On top, sprinkle the lettuce and tomatoes. Into 4 pieces, tear the rest of the tortilla and add put a piece over each crunch wrap to cover the middle.
Step 7: Over the filling in the center, fold the top of a tortilla. Continue to fold the rest of the tortilla while holding the top-down and working clockwise towards the middle until the filling is fully covered (about 5 to 6 folds). Flip the crunch wrap over and do the same with the rest of the tortillas.
Step 8: On 2 heated frying pans or griddle, place the crunch wrap, folded-side down. Cook over medium heat for about 3 to 4 minutes per side until browned.
NOTES:
For this recipe, you can also use four (12-inches) extra-large flour tortillas as they are already big enough to fold over the filling.
You can make the filling ahead by combining the cooked beef and nacho cheese. Keep it in the fridge for up to 2 days.
Ingredients
- 1 lb lean ground beef
- 1 medium tomato
- 4 (5”) tostada shells
- 5 (10”) large flour tortillas
- 2 tbsp store-bought or homemade taco seasoning
- 1 c. store-bought or homemade nacho cheese or queso dip
- 1/4 medium head iceberg lettuce
- 1/4 c. regular or reduced-fat sour cream
- 1/2 c. water
Instructions
Step 1: In the middle, arrange the oven rack, then preheat the oven to 350 degrees F. In the meantime, slice into fine shreds 1/4 iceberg lettuce and dice 1 tomato.
Step 2: In a hot large frying pan, add 1 lb of ground beef and cook over medium-high heat for about 5 minutes, stirring and breaking the meat into small pieces using a wooden spoon until the beef is completely cooked and beginning to brown.
Step 3: While cooking the ground beef, heat the tortillas and crisp up the tostada shells.
Step 4: In aluminium foil, stack five tortillas and wrap them fully. In the preheated oven, place 4 tostada shells directly on the oven rack in one layer. Heat for about 3 minutes until the tostada are crisp and the tortillas are warmed through. Keep the tostadas and tortilla aside.
Step 5: Stir 2 tbsp taco seasoning into the beef. Pour in half a cup of water. Stir and simmer for about 2 minutes over medium heat until the water is mostly gone. Take off the heat and stir in a cup of nacho cheese or queso dip.
Step 6: On a work surface, lay 4 tortillas. Onto the center of the tortillas, add a dollop of the cheesy beef, spreading it out on each tortilla to make a 5-inch round. On each tostada shell, spread 1 tbsp sou cream. On each round of cheesy beef, place a tostada, sour cream-side up. On top, sprinkle the lettuce and tomatoes. Into 4 pieces, tear the rest of the tortilla and add put a piece over each crunch wrap to cover the middle.
Step 7: Over the filling in the center, fold the top of a tortilla. Continue to fold the rest of the tortilla while holding the top-down and working clockwise towards the middle until the filling is fully covered (about 5 to 6 folds). Flip the crunch wrap over and do the same with the rest of the tortillas.
Step 8: On 2 heated frying pans or griddle, place the crunch wrap, folded-side down. Cook over medium heat for about 3 to 4 minutes per side until browned.
Notes
For this recipe, you can also use four (12-inches) extra-large flour tortillas as they are already big enough to fold over the filling. You can make the filling ahead by combining the cooked beef and nacho cheese. Keep it in the fridge for up to 2 days.
