Sheet Pan Taco Bell Crunchwrap Supreme is a game changer for taco night dinners! The famous takeout dish is turned into a quick and easy sheet pan meal. Crispy tortillas filled with taco beef, queso, tostadas, lettuce, and tomato, all baked on a sheet pan for the ultimate easy weeknight dinner.
Sheet Pan Taco Bell Crunchwrap Supreme Recipe
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One of our most popular recipes is our Copycat Taco Bell Crunchwrap Supreme so we knew we had to share a fun twist on the classic Crunchwrap Supreme! One of Taco Bell's most famous and popular menu items is their Crunchwrap. It can be a bit time consuming to make individual wraps so we decided to make a fun sheet pan version!
This is a super fun and easy dinner that the whole family will love. Instead of having to individually wrap 12 crunchwrap Supremes, you can make them all on one sheet pan in a fraction of the time. No more standing over the oven pan searing 12 wraps. Instead, make them all on one sheet pan and enjoy! They are a perfect dinner or appetizer for game days, holiday parties, and potlucks. Who doesn't love a crunchwrap supreme?!
What is Sheet Pan Taco Bell Crunchwrap Supreme
A classic Crunchwrap Supreme features a tortilla that is stuffed to the brim with taco beef, queso cheese, crispy tostada, sour cream, lettuce, tomato, and cheese. Folded into a cute pocket shape and then pan seared until nicely toasted. Our sheet pan version takes all the classic ingredients and bakes them on a sheet pan! It's a quick and unique way to make 12 crunchwraps in a fraction of the time. Served with sour cream and salsa to dip, they are a fan favorite dinner!
What to Serve with
- Cilantro Lime Rice (Chipotle Copycat)
- Chipotle Corn Salsa Copycat
- Black Bean Soup
- Mexican Street Corn Pasta Salad
- Rotel Dip (Beef Queso)
Ingredients
- Tortillas - this recipe is best made with large burrito sized tortillas. They fit perfectly on the large sheet pan (18x13 inch sheet pan). You can also use a smaller sheet pan and smaller tortillas if you cannot find burrito sized.
- Ground Beef - we recommend lean ground beef, but you can use medium or extra lean. You can also swap this 1:1 with ground chicken, ground turkey, ground pork, or a combination.
- Tostada Shells - these can be found in the Mexican aisle of grocery stores. They are crispy corn tortillas that have been fried. If you cannot find them then you can shallow fry corn tortillas in oil until they are crispy.
- Taco Seasoning, Water and Garlic - to season the ground beef to make the taco beef filling.
- Lettuce - shredded iceberg lettuce is the classic ingredient for the Taco Bell recipe. You can swap for shredded romaine or green leaf lettuce.
- Queso - a jar of store-bought queso or nacho cheese makes this a super quick and easy recipe. You can of course swap for homemade if you prefer!
- Tomatoes - any tomato works. We recommend removing the seeds so they do not get overly watery when baking. You can use Roma tomatoes, beef steak, or any tomato you have.
- Sour Cream - we love the creaminess and tang this adds to the wraps. You can swap for Greek yogurt for a healthier recipe or a chipotle mayonanise.
- Cheese - any combination of shredded cheese works great. You can use Mexican cheese blend, cheddar, mozzarella, or even a spicy Colby jack to add some spice!
How to Make Sheet Pan Taco Bell Crunchwrap Supreme
Full Printable Recipe at Bottom of page
- In a large skillet, cook the ground beef over medium heat until lightly browned, about 8-10 minutes. Break up the beef into smaller pieces with a spatula as you cook. Remove any excess fat if needed.
- Stir in the taco seasoning, water and minced garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer until most of the water has evaporated, about 3-5 minutes.
- Preheat the oven to 400°F.
- Warm the nacho cheese sauce or queso cheese in a microwave safe bowl until it is soft enough to pour.
- Brush ¾ of the oil on the bottom and sides of a large sheet pan with edges.
- Depending on the size of the sheet pan used, place 1 tortilla half overhanging on each of the short sides of the tray. Place 2 tortillas half overhanging on each of the long sides of the tray. Then place 1 tortilla in the center of the tray to fill in the gap.
Note: you may need to add a tortilla to each long side and the center of the tray depending on the size of tray and tortillas used.
Fill the Crunchwraps
- Evenly spread the taco meat onto the tray lined with tortillas. Drizzle the nacho cheese over the meat to cover completely, you can use a spoon to spread the cheese sauce out.
- Next add a layer of tostadas. Note: you can break the tostada shells in half to fill the gaps.
- Spread the sour cream evenly on top of the tostadas Then evenly distribute the lettuce, tomatoes and shredded cheese on top.
- Depending on the size of pan and tortillas used, place 1 or 2 tortillas in the center of the pan, then, fold in the four tortillas on the long side of the tray over towards the center. The last step is to fold the two short sides of the tray tortillas into the center. Gently press down to seal the tortillas.
- Spread remaining oil on the top of the tortillas and then place a second sheet pan on top and press down gently to hold the tortillas in place. This will help hold the shape and create a crispy top.
- Place the sheet pan in the oven and bake for 15 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
- You can use a knife or pizza cutter to cut the crunchwraps into small pieces. Cut in a 3 x 4 grid to create 12 pieces. Serve the crunchwraps with salsa, sour cream, and/or hot sauce and enjoy!
Tips for the Best Recipe
- Tortillas - we recommend using flour tortillas and not corn tortillas as they will hold their shape better and will not tear. You can use gluten free tortillas, keto, or low carb tortillas, but pure corn tortillas will be more difficult to work with. If you prefer to use corn tortillas, ensure you heat them very well so they are very pliable, and you will need to work quickly when assembling the crunchwraps so they do not break.
- Flavor Variations - we love the classic taco beef filling for this recipe. However, you can change up the recipe and use taco seasoned cooked ground beef, ground chicken, or turkey. You can also use leftover pork carnitas, chicken tinga, or pollo asado.
FAQ
Microwave - the tortillas will no longer be crispy but you can microwave leftover crunchwraps 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.
Store leftovers in an airtight container in the fridge for up to 3 days.
We do not recommend freezing as the lettuce will not hold well and will become soggy.
You can make them ahead and follow the above reheating instructions but the results will not be the same. They are best served fresh after baking. You can prepare the ground beef filling up to 1-2 days in advance and store it in the fridge and prepare all of the other filling ingredients (shred the lettuce and dice the tomatoes). Then just assemble and bake the day of serving.
To make this crunchwrap vegetarian-friendly replace the ground beef for a plant-based ground meat substitute, refried beans or black beans.
More Easy Mexican Recipes
Enjoy!
- Sab
Sheet Pan Taco Bell Crunchwrap Supreme
Ingredients
- 2 lbs lean ground beef (or ground chicken or turkey)
- 4 tablespoon taco seasoning
- 4 cloves garlic (minced)
- ¼ cup water
- 8-11 large flour tortillas (burrito sized, quantity depends on the size of tortilla and sheet pan used)
- 10 tostada shells
- 1 ½ cup queso (or nacho cheese sauce)
- 1 ½ cup sour cream
- 2 ½ cups iceberg lettuce (shredded)
- 2 cups tomato (diced, seeds removed)
- 2 ½ cups Mexican cheese blend (or shredded cheeses of choice, example mozzarella and cheddar)
- 2 tablespoon oil
Instructions
- In a large skillet, cook the ground beef over medium heat until lightly browned, about 8-10 minutes. Break up the beef into smaller pieces with a spatula as you cook. Remove any excess fat if needed.
- Stir in the taco seasoning, water and minced garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer until most of the water has evaporated, about 3-5 minutes.
- Preheat the oven to 400°F.
- Warm the queso in a microwave safe bowl until it is soft enough to pour, about 30 - 45 seconds.
- Brush ¾ of the oil on the bottom and sides of a large sheet pan with edges.
- Depending on the size of the sheet pan used, place 1 tortilla half overhanging on each short side of the tray. Place 2 tortillas half overhanging on each long side of the tray. Then place 1 tortilla in the center of the tray to fill in the gap. Note: you may need to add a tortilla to each long side and the center of the tray depending on the size of tray and tortillas used. Ensure the entire bottom of the tray is covered by tortillas!
- Evenly spread the taco meat onto the tray lined with tortillas. Drizzle the nacho cheese over the meat to cover completely, you can use a spoon to spread the cheese sauce out.
- Next add a layer of tostadas. Note: you can break the tostada shells in half to fill the gaps.
- Spread the sour cream evenly on top of the tostadas Then evenly distribute the lettuce, tomatoes and shredded cheese on top.
- Depending on the size of pan and tortillas used, place 1 or 2 tortillas in the center of the pan, then, fold in the four tortillas on the long side of the tray over towards the center. The last step is to fold the two short sides of the tray tortillas into the center. Gently press down to seal the tortillas.
- Brush remaining oil on the top of the tortillas and then place a second sheet pan on top and press down gently to hold the tortillas in place. This will help hold the shape and create a crispy top.Tip: if you do not have a second sheet pan, you can tightly cover the tray with tin foil instead.
- Place the sheet pan in the oven and bake for 15 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
- You can use a knife or pizza cutter to cut the crunchwraps into small pieces. Cut in a 3 x 4 grid to create 12 pieces. Serve the crunchwraps with salsa, sour cream, and/or hot sauce and enjoy!
Nutrition
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