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Taco Bell Crunchwrap Supreme Recipe

This recipe provides a detailed guide to recreate the iconic Taco Bell Crunchwrap Supreme at home. It features seasoned ground beef, warm nacho cheese, a crunchy tostada, sour cream, fresh lettuce and tomatoes, and a Mexican cheese blend, all neatly folded within a large tortilla and grilled until golden and crispy for a satisfying, layered meal.
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Course lunch/dinner
Cuisine Mexican
Servings 14 people
Calories 3821 kcal

Equipment

  • 1 Large Skillet For browning beef and grilling the crunchwraps.
  • 1 Spatula Essential for cooking beef and carefully flipping the crunchwraps.
  • 1 Chef's knife For dicing tomatoes and any other prep.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Mixing Bowl To combine or hold ingredients as needed.

Ingredients
  

Main

  • 1 pound Ground Beef
  • 1 packet Taco Seasoning Mix
  • 3/4 cup Water
  • 1 can Nacho Cheese
  • 8 Burrito-Sized Flour Tortillas
  • 6 Tostada Shells
  • 1 cup Sour Cream
  • 2 cups Lettuce shredded
  • 1 cup Tomato diced
  • 1 cup Mexican Cheese Blend

Instructions
 

  • Brown the ground beef in a large skillet over medium-high heat, breaking it apart until fully cooked. Drain any excess grease thoroughly.
  • Add the taco seasoning mix and water to the cooked beef, stirring well. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened. Set aside.
  • Gently warm the nacho cheese sauce in a small saucepan over low heat or in the microwave until smooth and spreadable. Prepare fresh ingredients by shredding lettuce and dicing tomatoes.
  • Lay one burrito-sized flour tortilla flat on a clean surface. Spread a generous layer of the seasoned ground beef in the center, leaving a border for folding.
  • Spoon a layer of warm nacho cheese over the beef. Place one tostada shell directly on top of the nacho cheese layer.
  • Evenly spread sour cream over the tostada, then layer with shredded lettuce and diced tomatoes.
  • Sprinkle the Mexican cheese blend over the fresh vegetables.
  • If you don't have a smaller tortilla, cut a 6-inch round from another large flour tortilla. Place this smaller tortilla round on top of the Mexican cheese to cover the fillings.
  • Carefully fold the edges of the large tortilla inward over the smaller tortilla, overlapping them to create a tight, hexagonal package, ensuring all fillings are sealed within.
  • Heat a clean large skillet or griddle over medium heat. Place the folded crunchwrap seam-side down in the hot skillet and grill for 3-4 minutes per side, or until golden brown and crispy. Serve immediately.

Notes

Achieving the perfect Crunchwrap requires attention to layering and grilling. Ensure your ground beef is well-seasoned and not overly greasy; drain thoroughly. For optimal folding and a neat seal, use burrito-sized tortillas and, if you don't have smaller ones, cut a round from another large tortilla to cap the top fillings. Don't overfill, as this makes sealing difficult and can lead to breakage. Grill the crunchwraps seam-side down first to help cement the fold, then flip until each side is deeply golden brown and crispy for that signature texture. The contrast between the warm, savory fillings and the cool, crisp vegetables is key, so add fresh components last.