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Craving that signature Taco Bell crunch and cheesy, savory flavor This homemade Copycat Crunchwrap Supreme nails that crispy outside tender filling combo but tastes even better fresh from your kitchen. It is my go to when everyone wants takeout without leaving home
The first time I made these on a Friday night my family devoured every last crumb The golden crust and fresh toppings make every bite irresistible and now we turn it into a build your own dinner bar
Ingredients
- Extra lean ground beef: brings classic taco flavor and cooks quickly Look for bright pink beef for freshness
- Taco seasoning: provides zesty taste Try homemade for a more robust spice blend or pick your favorite store brand
- Large flour tortillas: create that signature wrap shell Choose soft pliable tortillas so they fold without tearing
- Jarred nacho cheese sauce or queso: adds a creamy layer and keeps the filling moist Good quality sauce with real cheese flavors is best or just use more shredded cheddar for simplicity
- Tostadas: add the craveworthy crunch inside Look for lightly toasted ones that are not too salty
- Sour cream: cools down spiciness and adds classic tang Use full fat for a rich taste or light for fewer calories
- Iceberg lettuce: gives freshness and snap Chopped very finely so it fits well inside the wrap
- Plum tomato: brings juicy brightness Remove seeds for less mess and dice small for even bites
- Shredded cheddar cheese: offers melty gooey texture and bold taste Look for pre-shredded sharp cheddar
- Cooking spray: makes the wraps extra crispy without heavy frying Choose a neutral oil spray for best browning
Step by Step Instructions
- Prepare the Beef:
- Cook ground beef and taco seasoning in a skillet over medium high heat for seven to eight minutes Break up any large pieces until fully cooked This builds a flavorful filling base
- Trim the Tortillas:
- Stack four flour tortillas and cut around a tostada with scissors leaving a little extra room so you get smaller tortillas that fit perfectly inside each crunchwrap
- Layer the Crunchwrap:
- Lay out one large flour tortilla Place some cooked beef in the very center leaving plenty of space all around Spoon one to two tablespoons cheese sauce over the beef Lay a tostada on top Spread sour cream over the tostada then add lettuce tomato and a generous handful of cheddar cheese Top with one of the smaller cut tortillas
- Repeat and Preheat the Skillet:
- Assemble the rest of the crunchwraps so they are ready to cook Meanwhile spray a large skillet with cooking spray and heat on medium
- Fold and Sear:
- Fold the edges of the large tortilla up over the smaller tortilla pressing firmly so all fillings are inside Flip the whole crunchwrap upside down to keep it closed Carefully transfer seam side down to the hot skillet Sear for two to three minutes per side until golden and crisp watching closely so they do not burn
- Slice and Enjoy:
- Cut each crunchwrap in half to show off the layers Serve hot with extra sour cream salsa or your favorite dip
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I cannot get enough of that crispy tostada layer inside It turns every bite into a little fiesta especially when the cheese gets all melty and you hit the cool tang of sour cream The first attempt was a little messy but it quickly became a family event with everyone wrapping their own
Storage Tips
Cooked crunchwraps store best in an airtight container in the fridge for up to three days Reheat in a hot skillet or air fryer to regain crispiness If storing the beef separately it keeps fresh for up to five days
Ingredient Substitutions
Swap ground beef for ground turkey or chicken for a lighter version For a vegetarian option use refried beans or black beans You can replace nacho cheese with extra shredded cheddar or pepper jack
Serving Suggestions
Serve these with guacamole salsa or a simple green salad Set up a toppings bar so everyone can add extra lettuce jalapenos or hot sauce I also love having some lime wedges on the side
Cultural and Historical Context
The Crunchwrap Supreme debuted at Taco Bell in the early 2000s inspired by Tex Mex flavors and the need for a meal easy to eat on the go This homemade version lets you taste all the layers and textures without any drive thru lines
Frequently Asked Questions
- → How do I get the tortillas crispy without burning?
Cook the wraps in a large skillet over medium heat with a light coating of cooking spray, watching closely and flipping after 2-3 minutes per side until golden brown.
- → Can I make this vegetarian?
Absolutely! Substitute the ground beef with refried beans or black beans for a delicious meatless version with classic Tex-Mex flair.
- → What cheese works best inside?
Shredded cheddar adds a sharp, melty texture, while nacho cheese or queso delivers extra creaminess and flavor—feel free to use what you have on hand.
- → How should leftovers be stored and reheated?
Keep cooked beef refrigerated for up to five days. Reheat fillings in a skillet and assemble fresh wraps for best texture. Avoid microwaving fully assembled wraps to maintain crunch.
- → Can I prepare these ahead for later?
Prep all fillings in advance and store separately. Assemble and griddle the wraps just before serving for optimal crispness.
- → What toppings can I add?
Popular additions include sliced jalapeños, avocado, or extra salsa. Customize to suit your taste for even more flavor.