Copycat Taco Bell Crunchwraps
Copycat Taco Bell Crunchwraps
Ingredients
For the Taco Meat
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
For the Crunchwraps
- 6 large flour tortillas
- 6 small flour tortillas, or cut from large tortillas
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup crushed nacho chips, such as Doritos, or homemade fried corn chips
- as needed oil, for frying, if making homemade corn chips
- as needed corn tortillas, if making homemade corn chips
- as needed salt, if making homemade corn chips
Instructions
- 1
Brown 1 pound of ground beef in a large pan over medium-high heat. Break up the meat with a spoon as it cooks.
⏱️ 8 min
- 2
Once the beef is fully cooked and browned, drain any excess grease from the pan.
⏱️ 2 min
- 3
Add 1 packet of taco seasoning and 1/2 cup of water to the pan with the beef. Stir well to combine.
⏱️ 1 min
- 4
Cook the taco meat until the liquid has mostly evaporated and the meat is well-coated with the seasoning. Set aside.
⏱️ 4 min
- 5
(Optional: If making homemade corn chips) Heat oil in a pan over medium-high heat. Cut small corn tortillas into quarters (triangle shapes).
⏱️ 3 min
- 6
(Optional: If making homemade corn chips) Fry the tortilla quarters in the hot oil until golden brown and crispy. Remove from oil and place on a paper towel-lined plate to drain excess oil. Season with salt immediately. Set aside.
⏱️ 5 min
- 7
To assemble one crunchwrap, lay out one large flour tortilla flat on a clean surface.
⏱️ 1 min
- 8
Spread 1 tablespoon of nacho cheese sauce in the center of the large tortilla.
⏱️ 1 min
- 9
Add 1/4 cup of the seasoned ground beef on top of the nacho cheese.
⏱️ 1 min
- 10
Place one small flour tortilla (or a tortilla cut-out) directly on top of the beef.
⏱️ 1 min
- 11
Spread 1 tablespoon of sour cream on the small tortilla.
⏱️ 1 min
- 12
Sprinkle 2 tablespoons of shredded lettuce on top of the sour cream.
⏱️ 1 min
- 13
Add 1 tablespoon of diced tomatoes.
⏱️ 1 min
- 14
Add 2 tablespoons of shredded cheddar cheese.
⏱️ 1 min
- 15
Add 2 tablespoons of crushed nacho chips (or homemade fried corn chips) for crunch.
⏱️ 1 min
- 16
Carefully fold the edges of the large tortilla towards the center, overlapping them to create a sealed packet. Ensure all fillings are enclosed. If needed, moisten the edges with a little water to help them stick.
⏱️ 2 min
- 17
Repeat steps 7-16 for the remaining crunchwraps.
⏱️ 10 min
- 18
Heat a large pan or griddle over medium heat.
⏱️ 2 min
- 19
Place the assembled crunchwrap seam-side down in the hot pan. Cook for approximately 2-3 minutes per side, or until golden brown and crispy.
⏱️ 5 min
- 20
Repeat with the remaining crunchwraps, cooking them in batches if necessary.
⏱️ 10 min
- 21
Once cooked, remove the crunchwraps from the pan. Cut in half and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Taco Bell Crunchwraps
For the Taco Meat
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
For the Crunchwraps
- 6 large flour tortillas
- 6 small flour tortillas, or cut from large tortillas
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup crushed nacho chips, such as Doritos, or homemade fried corn chips
- as needed oil, for frying, if making homemade corn chips
- as needed corn tortillas, if making homemade corn chips
- as needed salt, if making homemade corn chips
Instructions
- 1
Brown 1 pound of ground beef in a large pan over medium-high heat. Break up the meat with a spoon as it cooks.
⏱️ 8 min - 2
Once the beef is fully cooked and browned, drain any excess grease from the pan.
⏱️ 2 min - 3
Add 1 packet of taco seasoning and 1/2 cup of water to the pan with the beef. Stir well to combine.
⏱️ 1 min - 4
Cook the taco meat until the liquid has mostly evaporated and the meat is well-coated with the seasoning. Set aside.
⏱️ 4 min - 5
(Optional: If making homemade corn chips) Heat oil in a pan over medium-high heat. Cut small corn tortillas into quarters (triangle shapes).
⏱️ 3 min - 6
(Optional: If making homemade corn chips) Fry the tortilla quarters in the hot oil until golden brown and crispy. Remove from oil and place on a paper towel-lined plate to drain excess oil. Season with salt immediately. Set aside.
⏱️ 5 min - 7
To assemble one crunchwrap, lay out one large flour tortilla flat on a clean surface.
⏱️ 1 min - 8
Spread 1 tablespoon of nacho cheese sauce in the center of the large tortilla.
⏱️ 1 min - 9
Add 1/4 cup of the seasoned ground beef on top of the nacho cheese.
⏱️ 1 min - 10
Place one small flour tortilla (or a tortilla cut-out) directly on top of the beef.
⏱️ 1 min - 11
Spread 1 tablespoon of sour cream on the small tortilla.
⏱️ 1 min - 12
Sprinkle 2 tablespoons of shredded lettuce on top of the sour cream.
⏱️ 1 min - 13
Add 1 tablespoon of diced tomatoes.
⏱️ 1 min - 14
Add 2 tablespoons of shredded cheddar cheese.
⏱️ 1 min - 15
Add 2 tablespoons of crushed nacho chips (or homemade fried corn chips) for crunch.
⏱️ 1 min - 16
Carefully fold the edges of the large tortilla towards the center, overlapping them to create a sealed packet. Ensure all fillings are enclosed. If needed, moisten the edges with a little water to help them stick.
⏱️ 2 min - 17
Repeat steps 7-16 for the remaining crunchwraps.
⏱️ 10 min - 18
Heat a large pan or griddle over medium heat.
⏱️ 2 min - 19
Place the assembled crunchwrap seam-side down in the hot pan. Cook for approximately 2-3 minutes per side, or until golden brown and crispy.
⏱️ 5 min - 20
Repeat with the remaining crunchwraps, cooking them in batches if necessary.
⏱️ 10 min - 21
Once cooked, remove the crunchwraps from the pan. Cut in half and serve immediately.
⏱️ 2 min