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Recipes
Homestyle Taco Bell Crunchwrap Supreme
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23 INGREDIENTS • 15 STEPS • 1HR

Homestyle Taco Bell Crunchwrap Supreme

Recipe
4.9
18 ratings
Community Pick
Community Pick
Missing Taco Bell? Or maybe you just want a fun (and delicious) weekend project. Whatever your reasons, you won’t believe how easy it is to make this Homemade Taco Bell Crunchwrap Supreme! A copycat version of the iconic Taco Bell favorite! Plus, I’ve included vegan substitutes for anyone looking to make a plant-based Crunchwrap.
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Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
Missing Taco Bell? Or maybe you just want a fun (and delicious) weekend project. Whatever your reasons, you won’t believe how easy it is to make this Homemade Taco Bell Crunchwrap Supreme! A copycat version of the iconic Taco Bell favorite! Plus, I’ve included vegan substitutes for anyone looking to make a plant-based Crunchwrap.
1HR
Total Time
$4.04
Cost Per Serving
Ingredients
Servings
4
us / metric
Ground Beef
1 lb
Ground Beef
or Turkey or Plant-Based Ground Beef Substitute
Oil
1 Tbsp
Oil
Tomato Paste
2 Tbsp
Tomato Paste
12-Inch Flour Tortilla
4
12-Inch Flour Tortillas
warmed (see notes for alternatives)
Tostada Shell
4
Tostada Shells
or Hard Shell Tacos, prepared according to package directions
Tomato
1
Large Tomato
Lettuce
1 head
Small Lettuce
up to 2 (about ½ cup per wrap)
Sour Cream
to taste
Sour Cream
about 2 Tbsp per wrap
or Dairy-free Sour Cream
Hot Sauce
to taste
Hot Sauce
optional
Simple Nacho Cheese Sauce
Butter
2 Tbsp
Chili Powder
as needed
Chili Powder
Milk
1 cup
Milk
plus a few extra splashes for thinning the sauce
Salt
as needed
Taco Seasoning
Chili Powder
2 Tbsp
Chili Powder
Ground Cumin
2 tsp
Ground Cumin
Garlic Powder
1 tsp
Garlic Powder
Kosher Salt
as needed
Cayenne Pepper
as needed
Cayenne Pepper
Nutrition Per Serving
VIEW ALL
Calories
676
Fat
48.2 g
Protein
46.5 g
Carbs
13.6 g
Love This Recipe?
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Homestyle Taco Bell Crunchwrap Supreme
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author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

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!
Cooking InstructionsHide images
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 (2 tsp), Smoked Paprika (1 tsp), Garlic Powder (1 tsp), Granulated Sugar (1 tsp), Corn Starch (1 tsp), Kosher Salt (as needed), Cayenne Pepper (as needed), 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 (as needed), and Salt (as needed) 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).
step 11
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 12
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 13
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 14
Flip and fry for another 1-2 minutes, until golden brown. Repeat with remaining Crunchwraps.
step 15
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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Tags
American
Beef
Comfort Food
Lunch
Snack
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Sandwiches & Wraps
Mexican
Vegetables
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