I stole this recipe for Homemade Crunchwrap Supreme from cookingwithjanica.com who stole it from Taco Bell. This a fast food stolen recipe! Ground beef is cooked with taco seasoning and placed in the center of a large tortilla over some nacho cheese. A small crispy corn tortilla goes on next. Then sour cream, lettuce, tomato and shredded cheese go on top. Next the tortilla is closed by wrapping it around the filling. Finally, the closed tortilla is toasted in a dry skillet until light brown. Finish the crunchwrap supreme by serving it with sauce packets from the fast food restaurant.
Buy 6 crispy tostada shells or make your own. Heat a small amount of oil in a skillet and place a soft small corn tortilla in the skillet.
Fry until crispy, make sure to flip over to brown both sides.
In a skillet, cook and crumble 1 lb ground beef over medium-high heat. Drain grease. Place meat back in skillet, stir in taco seasoning and water (packet directions). Cook according to the packet. (I recommend using the actual Taco Bell seasoning mix.)
Warm nacho cheese in microwave and set aside. Place 6 burrito size flour tortillas on a plate and microwave for 20 seconds. Then lay a tortilla on a flat surface. Next spread a couple of tsp of nacho cheese in the middle. Place ½ cup taco meat on top of the cheese.
Next add a tostada shell and a thin layer of sour cream.
Then add some shredded lettuce, diced tomato and lastly shredded Mexican cheese.
Now you would start folding the tortilla to finish the wrap. But not if your tortilla is not large enough, like me. I only bought burrito size tortillas, and you really need the extra-large burrito size. So I had to quarter the extra tortillas and then place the pieces in the center them close the crunchwrap.
To fold, start with the bottom and fold the edge up to the center of the filling. Then repeat steps going around, folding as tight as possible for 6 times total. Spray a clean, dry skillet with cooking spray. Heat over medium heat. Place seam side down, onto the skillet. Cook 2-3 minutes, or until golden brown. Flip and cook the other side 2-3 minutes or until golden.
Serve warm, I recommend serving with Taco Bell sauce packets.
You can eat the crunchwrap whole or cut in half to share.
Homemade Crunchwrap Supreme
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 6 burrito size flour tortillas
- 6 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomato
- 1 cup shredded Mexican cheese blend
- Nacho Cheese
Instructions
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In a skillet, cook and crumble ground beef over medium-high heat. Drain grease.
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Place meat back in skillet, stir in taco seasoning and water (packet directions). Cook according to the packet.
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Warm nacho cheese in microwave and set aside.
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Place flour tortillas on a plate and microwave for 20 seconds.
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Lay tortilla on a flat surface. Spread a couple of tsp of nacho cheese in the middle.
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Place ½ cup taco meat on top of the cheese.
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Next add tostada shell, thin layer of sour cream, lettuce, tomato and lastly the shredded Mexican cheese.
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To fold, start with the bottom and fold the edge up to the center of the filling. Repeat going around, folding as tight as possible for 6 times total.
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Spray a clean, dry skillet with cooking spray. Heat over medium heat. Place seam side down, onto the skillet. Cook 2-3 minutes, or until golden brown. Flip and cook the other side 2-3 minutes or until golden.
Recipe Notes
You can buy soft tostada shells, and pan fry them yourself to make them crispy. My grocery store only sells the crispy tostada shells in bags of 50, but I was able to buy a bag of 8 soft shells and crisp them at home. Don’t buy burrito tortillas, buy extra-large burrito tortillas! The regular burrito size tortillas are too small, when I went to close the crunchwrap, it would not close. So I had to quarter the extra tortillas and place the pieces in the center them close the crunchwrap.