When I go to Taco Bell I always get a Crunchwrap Supreme. They're my favorite thing on the menu and a rare treat. We don't go to Taco Bell very often at all, but when I do I always get one of these babies with the biggest diet pepsi they have. On Pinterest a few months ago I came across this recipe for homemade Crunchwrap Supremes and about flipped my lid. I was so excited to try these! Then my pregnant brain forgot and we just barely got to them last night. And we were very pleased with the results! They were really good and super easy to make. I had fun putting them together for dinner. We bought most of the ingredients on Monday when we went to the grocery store as a family. (Brycen decided to throw the biggest tantrum of his life right there in the entrance of WinCo, which made for a very pleasant evening for anyone at the store.) We have enough ingredients leftover for a few more Crunchwrap Supremes this week and we're super happy about it. I already can't wait to eat these for dinner tomorrow night!
{Copycat} Taco Bell Crunchwrap Supremes
Culinary Couture
makes 6 crunchwraps
- 6 burrito size flour tortillas
- 6 tostadas (the flat, crunchy corn tortillas found in most grocery stores) or small corn tortillas
- 1 lb. ground beef
- 1 packet taco seasoning
- sour cream
- nacho cheese (I used Tostino's Smooth and Cheesy dip and it was lovely.)
- shredded lettuce
- diced tomatoes
Begin by browning the beef. Then add the taco seasoning according to the directions on the packet. If you're using small soft corn tortillas, place them on a cookie sheet in your oven for 2 minutes at 400 degrees. You want them to be golden and crunchy. If you use tostadas you won't have to do this part.
Place one of the flour tortillas in the microwave for 10 seconds so it is easier to fold. Place some of the seasoned beef directly in the center of the tortilla. I measured this by the size of the tostada and did a little less. (The tostada will be placed directly on top and you want it to be equal in size or have a little less beef.)
Top the beef with nacho cheese.
Then place one of the tostadas or corn tortillas directly on top of the beef and cheese. Spread a dollop of sour cream over it.
Then sprinkle tomatoes and lettuce over the tostada.
Starting with the bottom of the tortilla, fold the edges up to the center. The filling needs to be covered so if the edges are coming up short, tear off enough of another tortilla to cover the filling and place it in the center (as seen above). Then fold up all of the edges until all of the tortilla is folded over.
Place the crunchwrap seam-side down onto a greased saute pan. Heat for 3 minutes on medium-low so the bottom can get brown and crispy.
Then flip it over and do the same thing to the other side. Now it's time to scarf it down!
