Say goodbye to driving: Make this iconic fast food meal right at home with our copycat recipe. Taco Bell’s Crunchwrap Supreme is legendary, and we totally understand why: Filled with seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, best of all, a crispy tostada shell, this hand-stacked plate is pretty much everything. what you need, when you want. If you want to save yourself the trip (or have the freedom to design your own Crunchwrap), keep reading on
for our best tips for making one of our favorite copycat recipes.
– 12 “burrito-sized” flour tortillas
– 6 corn tortillas
– 1 pound ground beef
– 1 package of taco seasoning of your choice
– 1 jar of taco cheese (same aisle as Mexican food/or fried chips)
– 1 packet of sour cream
– 3-4 tomatoes (depending on size)
– 1 bag/head of iceberg lettuce
**The quantities and measurements given for the filling of the piadine are approximate, the filling quantity should be approx. tailored to your needs and preferences.
Preheat the oven to 200 degrees F. From a corn tortilla, cut an equal size circle out of 6 flour tortillas. Reserve 6 cut flour tortillas. (Save 6 flour tortillas for making homemade tortilla chips if desired.) Place 6 corn tortillas on a baking sheet (spread them out) and bake until crispy (mine took about 7 minutes – I recommend starting with 5 minutes and then waiting for 2 minutes). -3 minutes until ready if desired).Set the oven to “Preheat”.
Cook the taco seasoning powder according to package directions and set aside. Chop tomatoes and lettuce. Prepare a medium-sized skillet on the stove and prepare a work surface with all the ingredients ready to assemble.
Microwave a regular-sized flour tortilla for about 10 seconds (or until warm) and place on the counter. Place some ground beef (I started with 3-4 tablespoons and then adjusted) in the center of the tortilla and sprinkle with cheese (I used about 2-3 tablespoons).Place the corn tortilla on top and press lightly. Top the corn tortilla with some sour cream (I used about 1-2 tablespoons) and chopped lettuce and tomatoes. Cover everything with one of the flour tortillas cut the same size as the corn tortillas. Fold each side of the larger tortilla until all of the filling is covered, pressing to create a slight seal.