Taco Bell Crunchwrap Supreme
Taco Bell Crunchwrap Supreme
Ingredients
For the Seasoned Ground Beef
- 1 pound ground beef
- 1 tablespoon oil, for cooking ground beef
- 1 packet taco seasoning blend, (or individual spices like chili powder, cumin, garlic powder, oregano)
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 1 teaspoon cornstarch
For the Crunchwrap Assembly
- 4 large flour tortillas
- 4 small flour tortillas, or cut from large tortillas
- 4 hard taco shells, or tostadas, cut into circles
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1 cup shredded cheese, (cheddar or Mexican blend)
For Cooking and Serving
- as needed oil, for pan-frying the crunchwrap
- as needed mayonnaise, (optional, for brushing outside of crunchwrap)
- as needed guacamole, for serving
- as needed creamy sauce, for serving
Instructions
- 1
Prepare the fresh ingredients: Shred the lettuce and dice the tomatoes. Set aside.
⏱️ 5 min
- 2
Cook the seasoned ground beef: Heat 1 tablespoon of oil in a large pan over medium heat. Add the ground beef and season with the taco seasoning blend. Brown the ground beef, breaking it up with a wooden spatula until it's fully cooked through. Drain any excess fat from the pan.
⏱️ 10 min
- 3
Finish the ground beef mixture: Add the tomato sauce, 1/2 cup of beef broth, and cornstarch to the cooked ground beef. Stir the mixture well until it becomes saucy and juicy. Remove from heat.
⏱️ 5 min
- 4
Prepare the tortillas: If not using pre-made small tortillas, use a round cutter or knife to cut out 4 small tortillas from larger ones. These will be used to cover the center of the crunchwrap.
⏱️ 5 min
- 5
Assemble the Crunchwrap (per crunchwrap): Lay one large flour tortilla flat on a clean surface. Spread a layer of nacho cheese sauce in the center of the large tortilla. Spoon a generous amount of the seasoned ground beef mixture over the nacho cheese.
⏱️ 2 min
- 6
Continue assembly: Place one round hard taco shell (or tostada circle) directly on top of the ground beef. Spread a layer of sour cream over the tostada. Add a layer of shredded lettuce, followed by diced tomatoes, and then shredded cheese on top of the sour cream.
⏱️ 2 min
- 7
Close the Crunchwrap: Place one of the small cut tortillas on top of the layered fillings. This acts as a lid for the center. Carefully fold the edges of the large flour tortilla inwards, towards the center, overlapping them to completely enclose all the fillings and create a hexagonal shape. Repeat for remaining crunchwraps.
⏱️ 6 min
- 8
Cook the Crunchwrap: Heat a pan over medium heat. Add a little oil to the pan, or brush the outside of the assembled crunchwrap with mayonnaise. Place the assembled crunchwrap seam-side down in the hot pan. Cook for 3-5 minutes, or until the tortilla is beautifully toasted and golden brown. Flip and cook for another 3-5 minutes on the other side, ensuring the fillings are heated through and the cheese is melted.
⏱️ 10 min
- 9
Serve: Remove the cooked crunchwrap from the pan. Cut the crunchwrap in half to reveal the layers. Serve immediately with guacamole and your favorite creamy sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Bell Crunchwrap Supreme
For the Seasoned Ground Beef
- 1 pound ground beef
- 1 tablespoon oil, for cooking ground beef
- 1 packet taco seasoning blend, (or individual spices like chili powder, cumin, garlic powder, oregano)
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 1 teaspoon cornstarch
For the Crunchwrap Assembly
- 4 large flour tortillas
- 4 small flour tortillas, or cut from large tortillas
- 4 hard taco shells, or tostadas, cut into circles
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1 cup shredded cheese, (cheddar or Mexican blend)
For Cooking and Serving
- as needed oil, for pan-frying the crunchwrap
- as needed mayonnaise, (optional, for brushing outside of crunchwrap)
- as needed guacamole, for serving
- as needed creamy sauce, for serving
Instructions
- 1
Prepare the fresh ingredients: Shred the lettuce and dice the tomatoes. Set aside.
⏱️ 5 min - 2
Cook the seasoned ground beef: Heat 1 tablespoon of oil in a large pan over medium heat. Add the ground beef and season with the taco seasoning blend. Brown the ground beef, breaking it up with a wooden spatula until it's fully cooked through. Drain any excess fat from the pan.
⏱️ 10 min - 3
Finish the ground beef mixture: Add the tomato sauce, 1/2 cup of beef broth, and cornstarch to the cooked ground beef. Stir the mixture well until it becomes saucy and juicy. Remove from heat.
⏱️ 5 min - 4
Prepare the tortillas: If not using pre-made small tortillas, use a round cutter or knife to cut out 4 small tortillas from larger ones. These will be used to cover the center of the crunchwrap.
⏱️ 5 min - 5
Assemble the Crunchwrap (per crunchwrap): Lay one large flour tortilla flat on a clean surface. Spread a layer of nacho cheese sauce in the center of the large tortilla. Spoon a generous amount of the seasoned ground beef mixture over the nacho cheese.
⏱️ 2 min - 6
Continue assembly: Place one round hard taco shell (or tostada circle) directly on top of the ground beef. Spread a layer of sour cream over the tostada. Add a layer of shredded lettuce, followed by diced tomatoes, and then shredded cheese on top of the sour cream.
⏱️ 2 min - 7
Close the Crunchwrap: Place one of the small cut tortillas on top of the layered fillings. This acts as a lid for the center. Carefully fold the edges of the large flour tortilla inwards, towards the center, overlapping them to completely enclose all the fillings and create a hexagonal shape. Repeat for remaining crunchwraps.
⏱️ 6 min - 8
Cook the Crunchwrap: Heat a pan over medium heat. Add a little oil to the pan, or brush the outside of the assembled crunchwrap with mayonnaise. Place the assembled crunchwrap seam-side down in the hot pan. Cook for 3-5 minutes, or until the tortilla is beautifully toasted and golden brown. Flip and cook for another 3-5 minutes on the other side, ensuring the fillings are heated through and the cheese is melted.
⏱️ 10 min - 9
Serve: Remove the cooked crunchwrap from the pan. Cut the crunchwrap in half to reveal the layers. Serve immediately with guacamole and your favorite creamy sauce.
⏱️ 2 min