The wrap is then folded in a unique hexagonal shape and grilled to create a crispy outer layer. A type of Tex-Mex wrap that consists of a large flour tortilla filled with seasoned beef, nacho cheese sauce, lettuce, diced tomatoes, and sour cream. Use your own homemade taco seasoning, or candied jalapenos! You can even use some salsa chicken in place of the ground beef.Ī Taco Bell Crunchwrap Supreme is a popular fast-food item sold at all Taco Bell restaurants. Since you can make these at home using this handy recipe, you can adjust the ingredients to fit your preferences. If you have not had one before, I highly recommend giving it a try! Their Crunchwrap Supremes are called Supreme because they are loaded with lots of cheesy, crunchy, delicious flavors including sour cream, lettuce, and beef. My family doesn’t go there very often, but when we do, I order either their Crunchwrap Supreme or Mexican Pizza. Repeat with remaining Crunchwraps and oil.Looking for a delicious and satisfying meal that’s perfect any time of day? Look no further than this copycat recipe for Taco Bell’s famous Crunchwrap Supreme! Packed with all your favorite ingredients, including seasoned beef, nacho cheese, lettuce, tomato, and crunchy tostada shells, this Copycat Crunchwrap Supreme is sure to be a hit with everyone and may even be BETTER than the original! Add Crunchwrap, seam-side down, and cook, flipping once, until tortilla is golden, about 2 minutes per side. Heat 2 tablespoons oil in a medium skillet over medium-high. Quickly invert Crunchwraps so pleats are on the bottom and they stay together. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Spread 2 tablespoons sour cream over each shell, then top with ¼ of the lettuce, tomato, and cheeses. Drizzle ¼ cup cheese sauce over each, then place a layer of chicharrones on top (we crushed them a little for a flatter layer). You will need one round for each crunch wrap.Īdd a scoop (½ cup) of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Using a paring knife,cut out a 4-5-inch circle from the stack so you end up with 4 smaller tortilla rounds. To assemble, stack 4 large flour tortillas on a cutting board or plate. Once the cheese has melted, stir in the jalapeños and season with salt and pepper. If the mixture seems too thick, add a bit more milk. Put the cheeses and milk in the heatproof bowl and allow to melt, stirring often. Set a heatproof bowl over the saucepan to form a double boiler. Make the queso: Heat 1 cup|250 ml water in a small saucepan over medium heat.
Season with salt and pepper and keep warm. Cook, uncovered and stirring occasionally, until thick, about 4 minutes. Mix the cornstarch with ½ cup water and add to the beef bring to a boil. Add the ground beef and cook, breaking up the pieces with the back of a wooden spoon, until browned, 5 to 7 minutes. Heat the oil in a large skillet over medium-high. Make the beef: In a medium bowl, combine the beef, garlic salt, cumin, onion powder, paprika, cayenne, and coriander. Kosher salt and freshly ground black pepper, to tasteĨ oz shredded Oaxacan cheese (you can use mozzarella if need be!)Ĩ oz American Cheese shredded or Velveeta cheese, cubedġ cup shredded iceberg lettuce (about ¼ head)Ĩ (10-inch) flour tortillas (burrito size)ġ 2.5 oz bag of your favorite 4505 Chicharrones (we recommend En Fuego) Spice Mix (or 2 tbsp of your favorite taco seasoning)
Wait until assembly to open your chicharrones! We recommend preparing the fresh ingredients for assembly prior to making your beef and queso sauce. Prepping your ingredients is the bulk of the work, as the recipe comes together quickly.
Adapted from Homemade Crunchwrap Supreme Recipe by Farideh Sadeghin via Munchies.Ī nod to the Mexican fast food favorite! We’ve subbed the tostada shell insert with 4505 Chicharrones for the crunch factor.
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