The Best Taco Bell Crunchwrap Supreme Recipe

Updated at: Thu, 19 Sep 2024 07:24:55 GMT

Step 1

IN A LARGE SKILLET OVER MEDIUM HEAT, COOK YOUR GROUND BEEF. AS YOU’RE COOKING, BREAK THE MEAT UP WITH A WOODEN SPOON OR SPATULA, UNTIL THE BEEF IS NO LONGER PINK AND BECOMES BROWN (ABOUT 5-7 MINUTES).

Step 2

ADD YOUR TACO BELL SEASONING AND COOK ACCORDING TO THE PACKAGE DIRECTIONS. IF YOU CAN’T FIND TACO BELL BRAND SEASONING, THEN SUBSTITUTE IT WITH ANOTHER BRAND.

Step 3

TO BUILD YOUR CRUNCH WRAP, START WITH A PLAIN LARGE FLOUR TORTILLA. THEN, ADD A SCOOP OF GROUND BEEF TO THE CENTER OF THE TORTILLA AND MAKE SURE YOU LEAVE A GOOD AMOUNT OF SPACE AROUND THE EDGES FOR FOLDING.

Step 4

WARM UP YOUR NACHO CHEESE (I HEATED MINE IN THE MICROWAVE) AND THEN DRIZZLE ABOUT 2 TABLESPOONS OF CHEESE SAUCE ON TOP OF THE MEAT.

Step 5

PLACE YOUR TOSTADA SHELL ON TOP.

Step 6

SPREAD ABOUT 1 TABLESPOON OF SOUR CREAM OVER THE SHELL, THEN TOP IT WITH LETTUCE, TOMATO, AND CHEESE.

Step 7

TIGHTLY FOLD THE EDGES OF THE TORTILLA TOWARDS THE CENTER. ALSO, I FOUND IT HELPFUL TO PUT IT ON A LARGE PLATE AND TURN IT AS I FOLDED. IF YOUR TORTILLA ISN’T LARGE ENOUGH, CUT A SMALL PIECE OF ANOTHER TORTILLA AND PLACE IT INTO THE CENTER. THE GOAL IS TO HAVE IT COMPLETELY COVERED SO THAT NOTHING CAN FALL OUT.

Step 8

TO COOK, HEAT UP A MEDIUM TO LARGE NONSTICK PAN OVER MEDIUM HEAT. ADD A TABLESPOON OF VEGETABLE OIL. THEN, INVERT THE CRUNCHWRAP (SEAM SIDE DOWN) AND COOK UNTIL IT’S GOLDEN BROWN. I RECOMMEND PLACING SOMETHING ON TOP, SUCH AS A BOWL OR SMALL SAUCE PAN TO HELP MAKE THE EDGES CRISPY AND FLAT. FINALLY, AFTER ABOUT 3-5 MINUTES, FLIP THE CRUNCHWRAP. THEN COOK THE OTHER SIDE.

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