Taco Bell Crunchwrap Supreme
This Crunchwrap Supreme is my homemade version of the famous Taco Bell Crunchwrap Supreme. It features a delicious homemade taco seasoning blend that is saucy, and a bit spicy resulting in a tender, flavorful filling. This is added to a large tortilla with homemade nacho cheese. Then it is layered with a pan-fried crisp tortilla, sour cream, crunchy fresh iceberg lettuce, ripe, juicy tomatoes and Mexican cheese. This tortilla gets wrapped up and pan-fried until the tortilla is crisp and cheese is melted. It’s fairly easy to make, and you truly can’t beat homemade!
Taco Bell Crunchwrap Supreme
- Total Time: 45 minutes
- Yield: 6 1x
Description
This Crunchwrap Supreme is my homemade version of the famous Taco Bell Crunchwrap Supreme. It features a delicious homemade taco seasoning blend that is saucy, and a bit spicy resulting in a tender, flavorful filling. This is added to a large tortilla with homemade nacho cheese. Then it is layered with a pan-fried crisp tortilla, sour cream, crunchy fresh romaine lettuce, ripe, juicy tomatoes and Mexican cheese. This tortilla gets wrapped up and pan-fried until the tortilla is crisp and cheese is melted. It’s fairly easy to make, and you truly can’t beat homemade!
Ingredients
Nacho Cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1 1/2 cups sharp cheddar cheese
Taco Meat
- 1 pound lean ground beef
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 3 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon cornstarch
To Assemble
- 6 large burrito tortillas
- 12 small taco size tortillas
- Romaine lettuce, chopped
- Tomatoes, chopped
- Mexican Cheese, shredded
- Sour Cream
Instructions
1. Make the nacho cheese. In a medium size saucepan, melt the butter over medium-low heat. Add the flour and whisk to combine. Slowly pour in the milk, whisking constantly. Continue whisking until mixture thickens. Remove from heat and stir in cheese. Set aside.
2. Make the taco meat. In a large skillet, add ground beef and cook on medium heat until browned and cooked through, breaking apart meat as it cooks. Drain grease. Add in spices and tomato paste. Cook for 1 minute, stirring to combine. In a large measuring cup, add beef broth and whisk cornstarch into the beef broth. Pour into the taco meat mixture. Cook over medium heat until sauce is thickened. Set aside.
3. Fry 6 of the smaller taco sized tortillas. In a large skillet, fill the skillet roughly halfway full with olive oil. Heat olive oil to 350. Fry tortillas 10-20 seconds per side, until golden and crisp. Drain on paper towels.
4. Assemble. Add a spoonful or two of nacho cheese in center of large burrito size tortilla. Add a scoop of taco meat. Add a crisp tortilla and spread with sour cream. Add chopped lettuce, tomato and Mexican cheese. Add an unfried smaller tortilla on top. Fold the sides of the large burrito size tortilla up and over the smaller tortilla. You may have to hold together with your hand.
Place the tortilla, seam side down, in a large skillet over medium-low heat (this will help seal the tortilla and make it crisp). Cook until golden brown and crisp, then flip over and cook other side until golden brown.
5. Serve and enjoy!
- Prep Time: 25
- Cook Time: 20
- Category: Dinner
- Method: Stove Top
