Homemade Ground Beef Crunchwrap Supreme (Taco Bell Copycat Recipe)

5 from 3 votes

Homemade Ground Beef Crunchwrap Supreme (Taco Bell Copycat Recipe)

If Taco Bell is your jam too, then you are going to love this homemade ground beef Crunchwrap supreme Taco Bell copycat recipe!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: How to make Taco Bell’s Crunchwrap, Taco Bell Copycat recipe, Taco Bell Crunchwrap Supreme Ingredients, Taco bell Crunchwrap Supreme Recipe

Servings:

Calories: 856kcal

Equipment

Large Skillet
Kitchen Scissors or Sharp Knife
Non-stick Cooking Spray

Ingredients

1 pound lean ground beef
1 package taco seasoning (1 ounce)
1 onion diced
salt and pepper, to taste
8 large flour tortillas ( I used burrito sized )
½ cup cheese queso dip (or any kind of nacho cheese sauce; I used Tostitos salsa con Queso)
4 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
2 cups shredded Mexican cheese blend
non stick cooking spray

Instructions

Place a large skillet on a stove top over medium heat.
Add ground beef, taco seasoning, and diced onion. Brown meat until not longer pink (about 5-7 minutes) and onions are translucent.
Drain grease from pan and set aside.
Take 4 of the large tortillas and using a tostada shell as a stencil, place the tostada shell in the center of one of the large tortillas. Using a small sharp knife to trace around the edges of the shell, cut out 4 smaller flour tortilla circles that are the same size as the tostada.
To make sure that your 4 uncut tortillas are pliable, quickly toss them in the microwave for 10-20 seconds.
To build the Crunchwraps, place a scoop of the cooked ground beef in the center of the remaining 4 large tortillas (making sure to leave lots of edges so that you can fold in the sides).
Top ground beef with cheese sauce and then place a crunchy tostada shell on top. Spread sour cream on the shell, then top with your favorite toppings (we used lettuce, tomatoes, and shredded cheese).
Place the smaller flour tortilla that you cut out on top and then starting at the top, fold over the edge towards the center. Work your way around the tortilla, folding in the edge towards the center as you go, making "pleats" in the tortilla. Make sure you do this pretty tightly, but be careful to not break the tortilla.
Quickly flip the Crunchwrap upside down and set it down so that the pleats are on the bottom of the Crunchwrap holds it shape.
Using the same skillet that you cooked the meat in, wipe it clean and then place it back on the stove over medium heat. Once it warms up, spray the skillet with non-stick cooking spray. Place the Crunchwrap "pleat-side" down and cook for 2-3 minutes or until the outside of the tortilla starts to turn golden, then flip it over and cook for 2-3 more minutes.
Repeat with the remaining Crunchwraps, spraying with non-stick cooking spray in-between.

Notes

For this recipe you will be using queso dip, aka one of the best ingredients in the crunchwrap. ;) You can buy this from the store ready to use for this recipe, or you can make it yourself!

Nutrition