It’s been years since I’ve been to a Taco Bell, but I still can’t sit through a Crunchwrap Supreme commercial without getting a craving for one! This Homemade Crunchwrap Supreme recipe is completely spot-on and is so easy to make at home.
Taco Bell always reminds me of Friday nights in high school after football games. We’d go to Taco Bell, order a ton of tacos, Gorditas, nachos, and Crunchwrap Supremes, slather them in taco sauce, and stuff our selves silly. I’m pretty sure I haven’t been to a Taco Bell since high school, but I still get a craving for it every time I see a commercial. I decided to take matters into my own hands and make a Homemade Crunchwrap Supreme.
I’m happy to say, they did NOT disappoint! This recipe is spot on and 100% will be on our regular rotation. As Lars said, “I could eat these every day!”
While there are quite a few components to making these Crunchwrap supremes, they’re not difficult at all! Once you have all of the ingredients – you’ll want to make them every day!
To start, cook the ground beef with the taco seasoning, according to the package directions. Typically this means cooking the ground beef until it is no longer pink and adding the taco seasoning along with some water. Next, assemble the Crunchwrap supremes! Start by laying out your large flour tortillas. I think it’s easiest to work in an assembly line as opposed to making each one individually.
In the middle of each tortilla, spread a tablespoon or two of the nacho cheese about the size of the tostada. Sprinkle some shredded cheese on top of the nacho cheese and then top with a tostada. Spread a thin layer of sour cream on top of the tostada and then 1/3 cup of the taco meat. On top of the meat, add some shredded lettuce, diced tomatoes, and more shredded cheese. This is not a science, more of a work of art, so add as much or as little of each ingredient as you want. That said, you don’t want the tostada to be super tall so be mindful not to overfill. It’s just to say that you don’t need to measure each ingredient to the tablespoon.
Cut a small circle a little smaller than the tostada out of another larger flour tortilla to go on top of the cheese. Perhaps there are XL tortillas out there that I just couldn’t find, but no matter how hard I tried, I can’t get a Crunchwrap supreme to fold up without the use of extra tortilla.
Now it’s time to fold it up! Start at the bottom and fold up one edge. Work around the tostada, folding and folding until it’s all folded up and the inside of the Crunchwrap supreme is covered.
Heat a pan over medium heat with a little oil and then place the Crunchwrap Supreme seam side down. Cook for 3-4 minutes on each side, until golden brown.
Cut in half and then devour!