Homemade Crunchwrap Supremes (Taco Bell Copycat!)

stack of cut crunchwrap supremes on a white plate.

4.67 from 9 votes

Homemade Crunchwrap Supremes (Taco Bell Copycat!)

Learn how to make homemade crunchwrap supremes -- way better than anything you'd get at Taco Bell! This handheld, fully loaded wrap is filled with a layer of ground beef, a crispy crunchy tostada topped with melty nacho cheese, cool sour cream, lettuce, and tomato then pan-seared until golden brown and crispy on the outside. Beefy, cheesy, crispy, and crunchy in every bite!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Author Melissa Williams

Ingredients

1 pound lean ground beef
4 Tablespoons taco seasoning 1 ounce packet
¼ cup water
4 burrito size flour tortillas
4 street taco size tortillas
4 tostada shells
1 cup nacho cheese sauce
1 cup sour cream
1 ½ cups shredded lettuce
1 cup chopped tomatoes
olive oil spray

Instructions

In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess grease, if necessary.
1 pound lean ground beef
Sprinkle in the taco seasoning and water and stir to combine. Remove the pan from the heat and set aside.
4 Tablespoons taco seasoning, ¼ cup water
To a clean work area, lay out the four burrito sized tortillas and add a scoop of the ground beef mixture to each so it is equally distributed.
4 burrito size flour tortillas
Top each pile of ground beef with a tostada shell.
4 tostada shells
Carefully spread ¼ cup of nacho cheese to the top of each tostada.
1 cup nacho cheese sauce
Spread ¼ cup of sour cream on top of the nacho cheese.
1 cup sour cream
Top each with shredded lettuce and tomatoes.
1 ½ cups shredded lettuce, 1 cup chopped tomatoes
Place a street taco sized tortilla on top of the lettuce and tomatoes.
4 street taco size tortillas
Place a large non-stick skillet over medium heat and spray with olive oil.
olive oil spray
Fold the edges of the large tortilla over the street taco sized tortilla and carefully place it seam side down, into the heated pan, pressing down with a spatula or a grill press, until golden. This should take about 3 minutes.
Flip the crunchwrap over and repeat with the other side.
Repeat with the remaining 3 crunchwraps and serve!

Video

Notes

These are best enjoyed immediately after cooking, but leftovers can be stored in the fridge for up to 2 days. They will likely get soggy and lose the “crunch” both from the tortillas and from the lettuce/tomatoes.
Rico’s brand nacho cheese is very close to Taco Bell’s, but any brand can be used. Shredded cheese can also be used in place of the nacho cheese.
For a vegetarian option, skip the ground beef and use black beans or refried beans.

Nutrition