By Becky Hardin
Published Apr 7, 2023
This homemade Crunchwrap Supreme recipe has everything you love about the classic Taco Bell version. Crunchy tostada shells, ground beef, nacho cheese sauce, sour cream, and more are wrapped up in soft tortillas, then cooked until hot and crispy. This copycat recipe means you won’t have to run to the drive-thru next time you get a craving!
What’s in this Crunchwrap Supreme Recipe?
The best part of this recipe is those first bites of soft flour tortilla, crispy tostada shell, taco meat, and all your other favorite ingredients.
- Ground Beef: I’m using 85% lean ground meat.
- Taco Seasoning : This perfectly-spiced blend adds the best flavor to the ground beef.
- Tortillas: Large flour tortillas are best since you’ll be wrapping them around the rest of the ingredients.
- Tostadas: Deep-fried tostada shells add the crunch in Crunchwrap Supreme.
- Nacho Cheese Sauce : Creamy, cheesy, melty nacho cheese is everything.
- Sour Cream: Cool sour cream adds a delicious creaminess in every bite. You can use plain Greek yogurt as an easy ( and healthy) swap.
- Lettuce: Shredded lettuce adds more texture.
- Tomato: Chop tomatoes into bite-sized pieces. You can also swap in chunky Rotel tomatoes for more flavor.
- Onion: Yellow, white, or red onions are all fine here.
- Mexican Cheese Blend : More cheese is always good for me. Try a spicier blend if you like.
- Vegetable Oil : Use vegetable or olive oil for cooking.
The bigger the tortilla, the better! You want to make sure it can completely fold over the crunchy tostada shell, so no filling escapes. And don’t worry: I’ll tell you how to fold it in the recipe card.
Variations on a Taco Bell Crunchwrap Supreme
While this recipe may seem more involved than your typical taco night, it still has all the beauty of customization!
The easiest way to modify your crunchwrap supreme is to change up the protein. Try swapping the ground beef for turkey, pork, or chicken. Or use shredded chicken or carne asada .
To make it vegetarian-friendly, skip the meat and add black beans, refried beans , air fryer potatoes , or your favorite meatless grounds.
Add even more flavor by layering guacamole , hot sauce, or taco sauce on top of the cheese!
Make this breakfast-friendly by adding scrambled eggs or breakfast hash .
Trademark Note : In the spirit of transparency, I want to note that this is a copycat recipe for an existing product, Taco Bell’s Crunchwrap Supreme. Taco Bell is a proprietary brand that I want to acknowledge and give credit to.
A crunchwrap supreme contains ground beef, nacho cheese sauce, a crunch tostada, sour cream, lettuce, and tomato all folded up inside a toasted tortilla.
I would recommend adding no more than ¼ cup of the meat mixture to each tortilla, followed by about 1-2 tablespoons of each of the other ingredients.
You sure can! Simply swap the ground beef for black beans or refried beans ! You could also use meatless ground beef crumbles.
There are 530 calories in a Taco Bell crunchwrap supreme. Ours is a bit healthier, coming in at just 413 calories.
Placing the crunchwrap folded-side down in the hot oil will help to seal it together. You can then flip the crunchwrap to cook the other side without worrying about the filling leaking out.
How to Store and Reheat a Copycat Crunchwrap Supreme
While crunchwraps are best enjoyed as soon as they are made, you can store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tostadas may become soggy during that time. Reheat in a 350°F oven for 8-10 minutes, or until warmed through.
How to Freeze a Homemade Crunchwrap
Freeze a crunchwrap supreme tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Reheat directly from frozen, adding an extra 5 minutes to the bake time.
What to Serve with a Crunchwrap Supreme
This is delicious as a midnight snack, or any time you’re craving a Crunchwrap at home. Make it just like your favorite fast food run by serving this with tortilla chips and white queso , Mexican rice , and some potato wedges to use up extra nacho cheese.
Ingredients1x2x3x
- ▢ Vegetable oil
- ▢ 1 pound 85% lean ground beef
- ▢ ½ onion diced
- ▢ 2 tablespoons taco seasoning store-bought or homemade (1 packet)
- ▢ 8 large flour tortillas
- ▢ 4 corn tostadas
- ▢ ½ cup nacho cheese sauce
- ▢ 1 cup low-fat sour cream
- ▢ 2 cups shredded lettuce
- ▢ 1 cup chopped tomatoes
- ▢ 1½ cups shredded Mexican cheese blend
Video
Instructions
- Add 1 tablespoon of oil to a large skillet over medium heat. Cook the ground beef and onion until the beef is no longer pink and the onion is translucent, about 6-8 minutes. Stir in the taco seasoning and set aside. Vegetable oil, 1 pound 85% lean ground beef, 2 tablespoons taco seasoning, ½ onion
- White the beef cooks, set a tostada shell on top of a large flour tortilla. Using kitchen scissors, cut out a smaller flour tortilla that is the same size as the tostada. Repeat until you have 4 smaller flour tortillas. Keep 4 large flour tortillas uncut. 8 large flour tortillas, 4 corn tostadas
- Place a large flour tortilla on your board.
- Add a scoop of ground beef to the center and spread it into an even circle about the size of your tostada.
- Drizzle on the cheese sauce and place a tostada on top. ½ cup nacho cheese sauce
- Spread sour cream over the tostada, then top with lettuce, tomato, and cheese. 1 cup low-fat sour cream, 2 cups shredded lettuce, 1 cup chopped tomatoes, 1½ cups shredded Mexican cheese blend
- Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center. Turn the Crunchwrap upside down so the folds are on the bottom. This will help it stay together.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Carefully place the crunchwrap, folded side down, in the skillet. Cook until the underside is deeply golden, about 3-5 minutes. Flip and cook until the second side is golden. Serve immediately.
Equipment
- Kitchen Shears
Becky’s Tips
- If using fattier ground beef, drain the excess fat off before stirring in the taco seasoning.
- If you can’t find tostadas, you can use a handful of corn tortilla chips in each crunchwrap.
- If your tortillas are cracking as you fold them, nuke them in the microwave for about 10 seconds to soften them.
- Crunchwraps are best enjoyed as soon as they are made!
Nutrition information is automatically calculated, so should only be used as an approximation.
More Copycat Recipes We Love
- Taco Bell Mexican Pizza
- Copycat McRib
- Copycat Maid Rite Sandwiches
- Raising Cane’s Chicken Fingers
- Kentucky Fried Chicken
Crunchwrap Supreme Recipe
Equipment
- Kitchen Shears
Ingredients
- Vegetable oil
- 1 pound 85% lean ground beef
- ½ onion diced
- 2 tablespoons taco seasoning store-bought or homemade (1 packet)
- 8 large flour tortillas
- 4 corn tostadas
- ½ cup nacho cheese sauce
- 1 cup low-fat sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1½ cups shredded Mexican cheese blend
Instructions
- Add 1 tablespoon of oil to a large skillet over medium heat. Cook the ground beef and onion until the beef is no longer pink and the onion is translucent, about 6-8 minutes. Stir in the taco seasoning and set aside. Vegetable oil, 1 pound 85% lean ground beef, 2 tablespoons taco seasoning, ½ onion
- White the beef cooks, set a tostada shell on top of a large flour tortilla. Using kitchen scissors, cut out a smaller flour tortilla that is the same size as the tostada. Repeat until you have 4 smaller flour tortillas. Keep 4 large flour tortillas uncut. 8 large flour tortillas, 4 corn tostadas
- Place a large flour tortilla on your board.
- Add a scoop of ground beef to the center and spread it into an even circle about the size of your tostada.
- Drizzle on the cheese sauce and place a tostada on top. ½ cup nacho cheese sauce
- Spread sour cream over the tostada, then top with lettuce, tomato, and cheese. 1 cup low-fat sour cream, 2 cups shredded lettuce, 1 cup chopped tomatoes, 1½ cups shredded Mexican cheese blend
- Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center. Turn the Crunchwrap upside down so the folds are on the bottom. This will help it stay together.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Carefully place the crunchwrap, folded side down, in the skillet. Cook until the underside is deeply golden, about 3-5 minutes. Flip and cook until the second side is golden. Serve immediately.
Video
Notes
- If using fattier ground beef, drain the excess fat off before stirring in the taco seasoning.
- If you can’t find tostadas, you can use a handful of corn tortilla chips in each crunchwrap.
- If your tortillas are cracking as you fold them, nuke them in the microwave for about 10 seconds to soften them.
- Crunchwraps are best enjoyed as soon as they are made!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
