This Copycat Taco Bell Crunchwrap Supreme is way better than take out and so easy to make at home! A crispy tortilla wrap is packed with ground beef, queso, sour cream, cheese, lettuce, and tomato for the ultimate meal. Once you learn how to make these at home you will be making them on repeat!
Copycat Taco Bell Crunchwrap Supreme Recipe
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One of the most iconic menu items from the fast food chain Taco Bell is their signature Crunchwrap Supreme. It has been a fan favorite ever since it landed on the menu but let's be honest... it is so much better homemade! You can control exactly what goes into it and exactly how much of each ingredient you want.
Want extra cheese? No upcharge when you make it at home. Want to add avocado that Taco Bell doesn't have? No problem when you make it at home. This is a family favorite recipe that we make for dinner at least twice a month and it's a fun addition to holiday parties and game day entertaining!
What is Taco Bell Crunchwrap Supreme
Taco Bell is famous for their crunchwrap supreme menu item! A large flour tortilla is packed with taco beef, queso, a crispy tostada shell, cheese, and classic fresh taco toppings. The addition of lettuce, tomato, and sour cream adds a pop of fresh flavor to the crunchwraps. The crunchwraps are folded to seal them and then pan fried to get the tortilla nice and crispy. They are one of the most iconic menu items at the fast food chain, and they will be on repeat for your family dinners!
What to Serve with
- Cilantro Lime Rice (Chipotle Copycat)
- Chipotle Corn Salsa Copycat
- Mexican Street Corn Pasta Salad
- Peach Salsa
- Slow Cooker Street Corn Dip
Ingredients
- Ground Beef - we like to use lean ground beef. You can also use medium, regular, or extra lean. This recipe can also be swapped 1:1 with ground chicken or ground turkey.
- Tostada Shells - you can find these in the Mexican aisle of most grocery stores or you can also use regular hard taco shells and break them in half.
- Flour Tortillas - large (burrito size) flour tortillas are used to make the crunchwraps.
- Lettuce - shredded lettuce adds a nice fresh addition to the filling.
- Oil - gives the crunchwraps a crispy exterior when they are pan fried.
- Queso - who doesn't love nacho cheese?! For the quickest recipe you can use a jar of store bought queso.
- Tomato - diced tomatoes are a classic filling ingredient.
- Sour Cream - spread on the tostada.
- Taco Seasoning - to season the ground beef mixture.
- Garlic - everything is better with garlic! This gives the taco beef mixture the best flavor.
- Cheese - lots of shredded cheese gives the crunchwraps their signature cheese pull!
How to Make Copycat Taco Bell CrunchWrap Supreme
Full Printable Recipe at Bottom of page
- In a large frying pan over medium-high heat add the ground beef. Use a spatula to break the meat up into smaller pieces. Cook for 4-5 minutes or until the meat is cooked through and no pink remains. Use a spoon to remove any excess fat, if needed.
- Add in the taco seasoning, water, and minced garlic. Stir to combine and continue to cook until it starts to simmer. Reduce heat to low and let simmer until most of the water has evaporated, approximately 3-4 minutes.
- While the beef simmers, prepare the remaining toppings (shred the lettuce, dice the tomatoes, microwave the nacho cheese sauce for 30 seconds, and shred the cheese). You can use 6 small tortillas to seal the wraps, or use 6 large tortillas and cut a small circle out of the center using a tostada shell as a guide to measure.
- When the ground beef is cooked and the toppings are prepped, place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
- Lay one flour tortilla on a flat surface. Spread approximately ½ cup of taco meat onto the center of the tortilla.
- Drizzle a few tablespoons of nacho cheese over the meat and then top with one tostada shell. Spread a few tablespoons of sour cream on top of the tostada, then add shredded lettuce, diced tomato, and shredded cheese.
- Top with the smaller flour tortilla.
- Fold the larger flour tortilla edges overtop of the smaller tortilla to seal the crunchwrap.
- To a clean frying pan, add a teaspoon of cooking oil or lightly spray with cooking oil. Heat on medium heat and then place one or two crunchwraps at a time into the pan folded side down. Cook for 3-4 minutes per side or until golden brown and lightly toasted.
- Repeat this process with the remaining crunchwraps.
- Serve with more nacho cheese sauce to dip or sour cream and salsa. Enjoy!
Tips for the Best CrunchWrap
- Tortillas - be sure to use large flour tortillas for this recipe, they are often called 'burrito sized' tortillas. You can use gluten free, keto, or low carb tortillas but we do not recommend using corn tortillas as they are not very pliable. For easier assembly you can microwave the flour tortillas for 20 seconds to soften them up a bit.
- Tostada Shells - these are sold in the Mexican aisle of most grocery stores. They are a crispy corn tortilla. If you cannot find them you can use regular hard taco shells and break them in half, or corn tortilla chips. A fun twist is to use Doritos chips for added flavor!
- Flavor Variations - the best part about crunchwraps is that you can customize the flavor to your liking. You can add any classic taco and burrito toppings such as onions, tomatoes, cheese, jalapenos, black beans, and corn. The possibilities are endless!
FAQ
Microwave - the crunchwrap will no longer be crispy but you can microwave leftovers for 45 seconds.
Air Fryer - reheat in the air fryer at 375°F for 3-5 minutes.
Stove Top - reheat in a lightly oiled frying pan on medium heat for 2-3 minutes per side.
Oven - preheat oven to 350°F. Place the crunchwraps on a sheet pan (with or without a wire rack) and bake for 6-7 minutes or until warmed through.
Allow the Crunchwrap to cool down to room temperature before storing to avoid it from getting soggy from moisture. Place in an airtight container or sealable plastic bag and store in the fridge for 2-3 days.
You can freeze leftover cooled crunchwraps by wrapping them in plastic wrap, parchment paper, or aluminum foil and storing in a freezer safe air tight container or Ziploc bag for up to 3 months. Please note that the texture of the lettuce, tomatoes and sour cream will be a bit watery.
You can prepare the ground beef up to 1 day in advance and store in the fridge. Prep all the toppings (shred lettuce, dice tomatoes, shred cheese) and then just assemble and cook when ready to serve.
Use plant based meat crumble of choice.
More Easy Mexican Recipes
Enjoy!
- Sab
Copycat Taco Bell Crunchwrap Supreme
Ingredients
- 1 ½ lbs ground beef (lean , or with ground turkey/chicken)
- 4 tablespoon taco seasoning
- 4 cloves garlic (minced)
- ¼ cup water
- 12 large flour tortillas (or
6 large flour tortillas plus 6 small tortillas) - 6 tostada shells (or hard shell tacos broken in half)
- 1 cup nacho cheese (or queso cheese dip, warmed)
- 1 cup sour cream (or plain Greek yogurt)
- 2 cups shredded lettuce
- 1 cup tomato (diced)
- 2 cups Mexican cheese blend (shredded, or shredded cheese of choice, example mozzarella and cheddar)
Instructions
- In a large frying pan over medium-high heat add the ground beef. Use a spatula to break the meat up into smaller pieces. Cook for 4-5 minutes or until the meat is cooked through and no pink remains. Use a spoon to remove any excess fat, if needed.
- Add in the taco seasoning, water, and minced garlic. Stir to combine and continue to cook until it starts to simmer. Reduce heat to low and let simmer until most of the water has evaporated, approximately 3-4 minutes.
- While the beef simmers, prepare the remaining toppings (shred the lettuce, dice the tomatoes, microwave the nacho cheese sauce for 30 seconds, and shred the cheese). You can use 6 small tortillas to seal the wraps, or use 6 large tortillas and cut a small circle out of the center using a tostada shell as a guide to measure.
- When the ground beef is cooked and the toppings are prepped, place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
- Lay one flour tortilla on a flat surface. Spread approximately ½ cup of taco meat onto the center of the tortilla.
- Drizzle a few tablespoons of nacho cheese over the meat and then top with one tostada shell. Spread a few tablespoons of sour cream on top of the tostada, then add shredded lettuce, diced tomato, and shredded cheese.
- Top with the smaller flour tortilla.
- Fold the larger flour tortilla edges overtop of the smaller tortilla to seal the crunchwrap.
- To a clean frying pan, add a teaspoon of cooking oil or lightly spray with cooking oil. Heat on medium heat and then place one or two crunchwraps at a time into the pan folded side down. Cook for 3-4 minutes per side or until golden brown and lightly toasted.
- Repeat this process with the remaining crunchwraps.
- Serve with more nacho cheese sauce to dip or sour cream and salsa. Enjoy!
Nutrition
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