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Taco Bell Crunchwrap Supreme Copycat Recipe

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3.9 from 7 reviews

These Taco Bell Crunchwrap Supreme Copycat wraps bring the beloved fast-food favorite right into your kitchen. Featuring well-seasoned ground beef cooked in a flavorful spice blend and simmered in a savory tomato sauce, this recipe layers the saucy meat with a crisp tostada shell, melty nacho cheese, fresh shredded lettuce, chopped tomatoes, sour cream, and Mexican cheese blend. Wrapped in a large flour tortilla and toasted to golden perfection with a touch of neutral oil or mayonnaise, each bite delivers a satisfying crunch and cheesy goodness reminiscent of the original.

  • Author: Zara
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 crunchwraps
  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Mexican-American

Ingredients

Taco Meat

  • 1 pound ground beef, 85/15 or 90/10
  • 1 tablespoon neutral oil (such as canola or vegetable oil)
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons tomato sauce
  • 1/2 cup low-sodium beef broth
  • 1/2 tablespoon cornstarch

Filling & Assembly

  • Large flour tortillas (10-12 inch diameter)
  • Nacho cheese sauce
  • Tostadas (crisp corn tortilla shells)
  • Sour cream, for topping
  • Shredded lettuce
  • Chopped tomatoes
  • Shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
  • Neutral oil or mayonnaise, for toasting the wrapped tortillas

Instructions

  1. Prepare the Taco Meat: Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Add 1 pound of ground beef and cook, breaking it up thoroughly, until browned and mostly cooked through, about 6 to 8 minutes. This ensures a well-cooked and flavorful base for your crunchwrap filling.
  2. Season the Meat: Sprinkle in 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon oregano, 3/4 teaspoon salt (adjust to taste), 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Stir well and let the spices toast in the hot pan for about 30 seconds to release their aromas and deepen the flavor.
  3. Make the Sauce: In a small bowl, whisk together 1/2 cup low-sodium beef broth, 2 tablespoons tomato sauce, and 1/2 tablespoon cornstarch until smooth. This mixture will create a thick, saucy consistency for the taco meat.
  4. Simmer the Meat and Sauce: Pour the broth mixture into the skillet with the beef and spices. Stir to combine thoroughly, then let it simmer for 1 to 2 minutes until the sauce thickens and coats the meat nicely. Remove from heat and taste to adjust seasoning if needed.
  5. Assemble the Crunchwrap: Lay one large flour tortilla flat. Spread a layer of nacho cheese sauce in the center. Place a crisp tostada shell on top of the cheese. Spoon a generous amount of the saucy taco meat over the tostada. Add a dollop of sour cream, shredded lettuce, chopped tomatoes, and a sprinkle of shredded Mexican cheese blend over the meat. Fold the edges of the tortilla toward the center, overlapping to create a sealed wrap.
  6. Toast the Crunchwrap: Heat a large skillet over medium heat and lightly brush it with neutral oil or spread a thin layer of mayonnaise. Place the folded crunchwrap seam side down in the skillet. Toast for 3 to 4 minutes until golden brown and crispy, then carefully flip and toast the other side until equally golden and the cheese inside melts, about another 3 to 4 minutes.
  7. Serve: Remove the crunchwrap from the skillet and let it rest briefly before slicing in half. Serve warm to enjoy the perfect combination of crispy, cheesy, and savory layers.

Notes

  • Use low-sodium beef broth to control salt levels and enhance flavor without overpowering the spices.
  • If you prefer a milder flavor, reduce the chili powder or omit the smoked paprika.
  • Mayonnaise for toasting adds extra crispiness and a subtle tang; neutral oil works just as well for a lighter toast.
  • For a vegetarian version, substitute ground beef with seasoned cooked lentils or meatless crumbles.
  • Large flour tortillas (approximately 10-12 inches) work best to hold the fillings securely while folding.

Find it online: https://zaracooking.com/taco-bell-crunchwrap-supreme-copycat-recipe/