The Crunchwrap Supreme at Taco Bell is one of my favorite menu items. It has everything you could want all wrapped up in a perfectly toasted tortilla pouch. Unfortunately if everyone in my family wants one that will run me over $40. Follow my recipe and make them from home and save a ton of money and they might be even better than the resturant.
The size of the tortillas is very important when making Crunchwrap Supremes. You need to get the burrito size tortillas or else you won’t have enough of an edge to fold up around the filling. Also grab a pack or street taco size tortillas. The burrito tortilla isn’t quite large enough to fold over on itself once the tostada is in there. A street size taco tortilla is placed in the middle which fills the void so there’s no gaping hole on top. Even with the help from the street taco tortilla, don’t be tempted to overfill your tortilla. It will make folding the edges up and flipping the Crunchwrap Supreme over during toasting much more difficult.
The taco meat seasoning is homemade and includes garlic powder, onion powder, kosher salt, black pepper, ancho chili powder, cumin and paprika. If you don’t already have those seasonings on hand and don’t want to bulk up your spice drawer, just grab two of your favorite taco seasoning packet and follow instructions for cooking two pounds of ground beef. I like to use 80/20 beef for this recipe. You can use what you like, just be sure to drain the fat. One pound of meat will make six Crunchwrap Supremes.
The original Crunchwrap Supreme has nacho cheese sauce. While I like it on Taco Bell’s version, I am not a fan of storebought nacho cheese. I replace that with good quality queso. Get the refrigerated kind at the grocery store. Costco sells a white queso by Queso Mama for an unbeatable price. While you’re there grab a rotisserie chicken so you can make my white chicken chili this week as well!
Crunchwrap Supreme
Ingredients
- 2 lb 80/20 ground beef
- 1 small yellow onion diced
- 3 tsp cumin
- 3 tsp ancho chili powder
- 3 tsp kosher salt
- 3 tsp garlic powder
- 3 tsp onion powder
- 1 1/2 tsp paprika
- 1 1/2 tsp black pepper
- 1/3 c water
- 10 burrito size tortillas
- 10 street taco size tortillas
- 10 tostada shells
- nacho cheese or queso
- 8 oz shredded Mexican cheese
- sour cream
- shredded lettuce
- tomatoes diced
Instructions
- Brown the beef just under medium heat in a pan until the pink is gone. Strain the fat and add the diced onions and cooked meat to the pan. Cook until the onions are translucent. Stir occassionally.
- Add all the seasoning to the meat and onions and mix well. Add the water and allow to simmer until the water has fully absorbed, about 3 minutes. Set aside.
- In a separate pot warm the nacho cheese or queso until is to pourable.
- Dice tomatoes and chop iceberg lettuce.
- Place a burrito size tortilla in the middle of a clean pan set over the lowest heat. Build your crunchwrap supreme first with a scoop of beef on bottom, a small ladle of nacho cheese or queso, and a pinch of shredded cheese. Place a flat tostada on next and spread on a dollop of sour cream followed by a pinch of shredded lettuce and diced tomatoes. Place a street taco size tortilla in the middle and fold the edges of the burrito up and around the filling. Only fold from one direction.
- As soon as the crunchwrap is folded, turn the heat to high and gently press down with a large spatula. Once golden brown, flip carefully and toast the other side.
- Once toasted remove from the pan, slice and enjoy!