This copycat Taco Bell Crunchwrap Supreme features seasoned beef, nacho cheese, a crispy tostada shell, and fresh toppings all wrapped in a grilled tortilla. Easy to make and even more delicious than the original!
Scale toservings (original: 6)
Ingredients
1.5 tbsp
masa harina
4.0 tsp
Chili Powder
0.5 tsp
Onion Powder
0.5 tsp
Garlic Powder
0.5 tsp
seasoning salt
0.5 tsp
paprika
0.25 tsp
ground cumin
0.5 tsp
Garlic Salt
0.25 tsp
White Sugar
1.0 tsp
dried minced onion
0.5 tsp
beef bouillon powder
1.3333333333333333 lb
Ground Beef
1.0 tbsp
Butter
0.5 c
Whole Milk
8.0 oz
American cheese
1.0 tbsp
Tabasco Jalapeño sauce (or juice from a jar of jalapeño slices for nachos)
0.5 c
Sour Cream
2.0 tbsp
Mayonnaise
1.0 tbsp
finely chopped pickled jalapeños
1.0 tbsp
juice from pickled jalapeños (or Tabasco Jalapeño sauce)
1.5 tsp
Chili Powder
1.0 tsp
smoked paprika
0.5 tsp
Garlic Powder
0.5 tsp
Onion Powder
0.5 tsp
cumin
⚠️ 6 large flour tortillas
⚠️ 6 corn tostada shells (or broken taco shells)
0.5 c
Sour Cream
1.0 c
shredded lettuce
0.5 c
Shredded Cheddar Cheese
⚠️ nacho sauce
⚠️ creamy jalapeño sauce
0.5 c
diced tomatoes
Instructions
1.To make the seasoned beef, combine all the ingredients except the meat and mix well. Crumble the ground beef into a large nonstick skillet and brown, stirring well. Drain the beef, rinse it with hot water, and return it to the skillet. Add the spice mix and 3/4 to 1 cup of water and simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the skillet from the heat before the meat is completely dry.
2.To make the nacho sauce, combine all the ingredients in a small pot over low heat until the cheese melts, stirring occasionally.
3.To make the creamy jalapeño sauce, combine all the ingredients in a small bowl and mix well.
4.To assemble the Crunchwraps, place a flour tortilla in a skillet over medium-low heat for about 30 seconds to make the tortilla more pliable. Spread a portion of beef in a circle in the center of the tortilla, sprinkle with broken taco shells, and top with sour cream, lettuce, cheddar cheese, nacho sauce, creamy jalapeño sauce, and diced tomatoes.
5.Fold the edges of the tortilla up over the fillings. Continue to fold until it is completely wrapped and in the shape of a hexagon. If you can’t get a hexagon during the first few efforts, do not worry; as long as the fillings are completely enclosed it will still taste the same.
6.Brown the Crunchwrap in the skillet for about 60 seconds on each side and serve immediately.
