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Homestyle Taco Bell Crunchwrap Supreme

5 Ratings
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Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
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Missing this iconic Taco Bell favorite? Or maybe you just want a fun (and delicious) weekend project. Whatever your reasons, you won’t believe how easy it is to make a Crunchwrap Supreme at home! Plus, I’ve included vegan substitutes for anyone looking to make a plant-based Crunchwrap.


Total Time
Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
Serves 4
Ingredient List
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1 lb
Ground Beef
or Turkey or Plant-Based Ground Beef Substitute
1 Tbsp
2 Tbsp
Tomato Paste
warmed (see notes for alternatives)
Tostada Shells
or Hard Shell Tacos, prepared according to package directions
Large Tomato
1 head
Small Lettuce
up to 2 (about ½ cup per wrap)
to taste
about 2 Tbsp per wrap
or Dairy-free Sour Cream
to taste
Hot Sauce
Simple Nacho Cheese Sauce
2 Tbsp
1/2 tsp
Chili Powder
1 cup
plus a few extra splashes for thinning the sauce
1/4 tsp
Taco Seasoning
2 Tbsp
Chili Powder
1/2 Tbsp
Ground Cumin
1 tsp
Garlic Powder
1/2 tsp
1/4 tsp
Cayenne Pepper
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Author's Notes

For a vegan cheese sauce option, check out my Cheeseless Nacho Cheese here on the SideChef app! Feeling overwhelmed by that spice list? Feel free to use a packet of store-bought taco seasoning instead. Store-bought nacho cheese sauce is also an acceptable time-saving substitute for my homemade cheese sauce if you really have to. If you can only find large tortillas and not extra-large, you can simply place a quarter of a tortilla in the center before you begin to fold, then fold the edges over the top of it to keep everything inside. You could also just make mini Crunchwraps!


Step 1
Dice the Tomato (1) and thinly slice the Lettuce (1 head) and set aside.
Step 2
In a small bowl, combine the Chili Powder (2 Tbsp) , Ground Cumin (1/2 Tbsp) , Smoked Paprika (1 tsp) , Garlic Powder (1 tsp) , Granulated Sugar (1 tsp) , Corn Starch (1 tsp) , Kosher Salt (1/2 tsp) , Cayenne Pepper (1/4 tsp) , and set aside.
Step 3
Heat a large skillet over medium-high heat with Oil (1 Tbsp) (if using a lower fat product like turkey or soy- protein, use 2 tablespoons). Once hot, add the Ground Beef (1 lb) and cook until browned, 2-3 minutes, breaking it up as you go.
Step 4
Reduce heat to medium. If necessary, remove some of the fat from the pan. You want to leave at least a tablespoon or two in the pan.
Step 5
Add the Tomato Paste (2 Tbsp) , spice mix, and ¼ cup water and stir to combine, cooking for another 4-5 minutes until beef is cooked through has a thickened, slightly saucy texture (if it still seems dry, keep adding splashes of water - I ended up using another few Tbsp). Remove from heat.
Step 6
To make the cheese sauce, melt the Butter (2 Tbsp) in a small pan over medium heat. Add the All-Purpose Flour (2 Tbsp) and cook for 2-3 minutes, whisking constantly to cook the flour. Lower the heat if it begins to brown.
Step 7
Slowly add the Milk (1 cup) , whisking as you go. Once added, keep whisking until the mixture has thickened, 6-8 minutes.
Step 8
Remove from heat. Add the Shredded Cheddar Cheese (2 cups) , Chili Powder (1/2 tsp) , and Salt (1/4 tsp) and stir (I used a spatula) until the cheese is melted and mixed into the sauce.
Step 9
Once fully combined, add another splash of milk (2 Tbsp or so) to thin the sauce to make it “pourable”.
Step 10
To assemble, lay the 12-Inch Flour Tortillas (4) on a flat surface. Add ¼ of the ground beef to the center in a rough circle the size of the tostadas, then drizzle with around ¼ cup of the nacho cheese sauce (if the cheese sauce had firmed up, just warm it up with a splash of water or milk). Place the Tostada Shells (4) over the top, then spread a layer of Sour Cream (to taste) over the tostada. At this point, I like to add a little bit of my favorite Hot Sauce (to taste) . Top with ¼ of the diced tomato and a handful of lettuce.
Step 11
Now to fold! Starting with a side of your choosing, fold towards the center, right up against the tostada. Place your hand on the fold and then reach under the next flap and fold it towards the middle again. Continue folding around the sides until you have a closed-off pentagon.
Step 12
After assembly, it's time to heat them up. Heat a large, clean skillet over medium-high heat. Once it gets hot, dry-fry the wraps seam side down for 1-2 minutes, to make sure it seals shut and turns a golden brown.
Step 13
Flip and fry for another 1-2 minutes, until golden brown. Repeat with remaining Crunchwraps.
Step 14
Serve right away (while they’re still crunchy!). These are great alone, but I love to eat them with some extra hot sauce and any leftover cheese sauce.

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