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–+ servings

Taco Bell Crunchwrap Supreme Copycat

These Crunchwrap Supremes are my version of Taco Bell at home, and even better. They’re layered with well-seasoned, saucy taco meat, a crisp tostada, and melted cheese, all wrapped and toasted until golden. Every bite hits that perfect balance of savory, crunchy, and cheesy.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Yields4 crunchwraps
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Servings4 crunchwraps

Ingredients

TACO MEAT

  • 1 pound ground beef, 85/15 or 90/10
  • 1 tablespoon neutral 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

FOR FILLING & ASSEMBLY

  • Large flour tortillas
  • Nacho cheese
  • Tostadas
  • Sour cream
  • Shredded lettuce
  • Chopped tomatoes
  • Shredded Mexican cheese blend
  • Neutral Oil or mayonnaise, for toasting

Instructions 

MAKE THE TACO MEAT

  1. Heat the oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up well, until browned and mostly cooked through, about 6 to 8 minutes.
  2. Add the chili powder, smoked paprika, oregano, salt, cumin, coriander, black pepper, onion powder, and garlic powder. Stir well and let the spices toast for about 30 seconds.
  3. In a small bowl, whisk together the beef broth, tomato sauce, and cornstarch until smooth.
  4. Pour the mixture into the skillet and stir to combine. Simmer until thickened and saucy, about another minute or 2. Remove from heat and adjust seasoning if needed.

PREP THE TORTILLA ROUNDS

  1. You may need 2 large tortillas to cut 4 rounds. Use a 5-inch circle cutter, or flip a small bowl upside down and trace around it with a knife or scissors. Cut carefully and set the rounds aside.

ASSEMBLING THE CRUNCHWRAP

  1. Lay a large tortilla flat. Spread nacho cheese in the center, leaving a wide border around the edges so you have room to fold.
  2. Spoon taco meat on top of the nacho cheese, keeping the stack centered and not too wide.
  3. Place a tostada on top, then spread sour cream over the tostada.
  4. Add shredded lettuce, then chopped tomatoes.
  5. Sprinkle shredded Mexican cheese blend on top of the tomatoes.
  6. Place one tortilla round on top of the cheese. This creates a cap for the folds to seal onto.
  7. Starting at one point, fold the edge of the large tortilla up and over the tortilla round, pressing gently so it sticks. Continue folding around the circle, creating pleats as you go and slightly overlapping each fold.
  8. Once fully wrapped, press down firmly along the seams for 10 to 15 seconds to help it seal.

COOK THE CRUNCHWRAP

  1. Heat a skillet over medium heat and lightly grease with oil or mayonnaise.
  2. Place the crunchwrap seam-side down and cook until the folds are set and golden, about 2 to 3 minutes.
  3. Flip and toast the other side until golden and warmed through, another 2 to 3 minutes.
  4. Enjoy warm.

Notes

Q: Why do I need the tortilla round on top?
A: It gives the folds something to land on so the crunchwrap seals completely instead of collapsing into the center.
Q: How do I keep it from opening while flipping?
A: Always toast seam-side down first until the folds set. Once that side is golden, it’ll hold together easily.
Q: Can I prep these ahead of time?
A: You can make the taco meat ahead and store it in an airtight container in the fridge for up to 4 days. Assemble and toast right before eating so the tostada stays crunchy.
Q: I can’t find tostadas — what should I use instead?
A: Use corn tortillas. Lightly fry them in a skillet with a thin layer of oil until golden and crisp on both sides, about 1 to 2 minutes per side. You can also bake them at 400°F for 6 to 8 minutes, flipping halfway, or air fry at 375°F for 4 to 5 minutes. Use them exactly like a tostada inside the crunchwrap. An easier option is also to just use tortilla chips arranged in a circle!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!