Taco Bell Crunchwrap – Copycat Recipe
If you love Taco Bell, you know how hard it can be to resist the crave-worthy Crunchwrap Supreme. But, did you know that you don’t have to make a trip to your nearest fast-food joint to indulge in the cheesy, crunchy goodness? Making this Taco Bell Crunchwrap Copycat recipe at home is surprisingly easy and can save you big bucks. With hearty taco meat, crunchy tostada shells, melted cheese, sour cream, and tomatoes and lettuce, you’re just 8 ingredients away from making this fast-food favorite right at home. So, don’t break your budget trying to feed your Taco Bell cravings – make your own Crunchwrap Supreme and have delicious leftovers for days!
Taco Bell Crunchwrap – Copycat Recipe
We love Taco Bell in our house! There is something about the cinnamon twists and the crunchwraps that I am addicted to! This week though, we were iced in (yes, that’s a thing) and I couldn’t get to Taco Bell, but the craving just would not stop.
That is when I decided it could not be too hard to make! I headed to the kitchen and was able to make these delicious Taco Bell Crunchwraps in less time than it takes to drive to Taco Bell and the flavor was way better.
Once you make these at home, you will discover just how easy they are! If you are looking for a budget-friendly Mexican dish these Taco Bell Crunchwraps will satisfy all your cravings!
If you love Mexican food, be sure to try our Walking Taco Casserole and our Taco Braid, both are delicious and so easy to make.
Ingredients:
¾ pound ground beef
1 packet taco seasoning
1 teaspoon pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
1 tablespoon olive oil
4-5 Large Flour Tortillas
4-5 Small Flour Tortillas
4-5 Corn Tostada Shells
1 cup queso
½ cup sour cream
1 cup shredded lettuce
1 cup tomatoes, diced
How to Make Taco Bell Crunchwrap
- In a saucepan, cook the ground beef over medium high heat until browned with half of the taco seasoning and all of the pepper, cumin, garlic powder, and paprika.
- Drain the ground beef of the excess oil and add the rest of the taco seasoning, stirring together.
- Set aside the cooked ground beef and prepare a station with the crunch wrap fillings.
- In another saucepan, add the olive oil and start heating to medium heat while preparing the crunchwraps.
- Lay down the large tortilla on a clean flat surface.
- Fill the center with ground beef, about the size of the tostada shell
- Add about 2 heaping tablespoons of queso on top of the ground beef.
- Lay the tostada shell over the ground beef and cheese.
- Spread a thin layer of sour cream on top of the tostada shell.
- Add ¼ cup of shredded lettuce and then ¼ cup of diced tomatoes on top.
- Place the small flour tortilla on top of everything.
- Fold the edges of the tortilla over the filling and onto the top smaller tortilla. You will need to continually hold the edges as you go around in a circle and folder everything together.
- Then you will pick up the crunchwrap and place it in the heated pan, folded side down.
- Cook each side for about 2-3 minutes or until golden brown on each side.
- Remove from the pan and enjoy!
Tips Tricks and FAQs
- While this recipe calls for ground beef, you can use any meat of your choice such as chicken slices or ground turkey. You can also omit it completely.
- Feel free to only add your favorite ingredients to your crunchwrap. If you don’t love sour cream feel free to omit it. This goes for all the ingredients.
- Love beans? Add refried beans to your crunchwrap.
- Kids love to help in the kitchen! Let the kids help assemble their own crunchwrap. This may motivate them to try an ingredient that they may not normally enjoy.
- Feel free to double the recipe if you are feeding a crowd. You can also toast the crunch wrap on your pancake griddle to cook them all at the same time.
Storage
This is best enjoyed immediately. This allows the tostada to stay nice and crispy. If you do opt to store it for later, wrap it in plastic and store it in the fridge for up to 1 day. Just note that it will be pretty soggy.
Taco Bell Crunchwrap - Copycat Recipe
Making this Taco Bell Crunchwrap Copycat recipe at home is easy and will save big! All you need is taco meat, seasonings, tostada shells, flour tortillas, queso, sour cream, tomatoes, and lettuce to make this Taco Bell favorite right at home.
Ingredients
- ¾ pound ground beef
- 1 packet taco seasoning
- 1 teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 tablespoon olive oil
- 4-5 Large Flour Tortillas
- 4-5 Small Flour Tortillas
- 4-5 Corn Tostada Shells
- 1 cup queso
- ½ cup sour cream
- 1 cup shredded lettuce
- 1 cup tomatoes, diced
Instructions
- In a saucepan, cook the ground beef over medium high heat until browned with half of the taco seasoning and all of the pepper, cumin, garlic powder, and paprika.
- Drain the ground beef of the excess oil and add the rest of the taco seasoning, stirring together.
- Set aside the cooked ground beef and prepare a station with the crunch wrap fillings.
- In another saucepan, add the olive oil and start heating to medium heat while preparing the crunchwraps.
- Lay down the large tortilla on a clean flat surface.
- Fill the center with ground beef, about the size of the tostada shell
- Add about 2 heaping tablespoons of queso on top of the ground beef.
- Lay the tostada shell over the ground beef and cheese.
- Spread a thin layer of sour cream on top of the tostada shell.
- Add ¼ cup of shredded lettuce and then ¼ cup of diced tomatoes on top.
- Place the small flour tortilla on top of everything.
- Fold the edges of the tortilla over the filling and onto the top smaller tortilla. You will need to continually hold the edges as you go around in a circle and folder everything together.
- Then you will pick up the crunchwrap and place it in the heated pan, folded side down.
- Cook each side for about 2-3 minutes or until golden brown on each side.
- Remove from the pan and enjoy!
Notes
Yield: 4-5 Crunchwraps
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 774Total Fat: 37gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 103mgSodium: 1659mgCarbohydrates: 74gFiber: 6gSugar: 5gProtein: 35g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
