Crunchwrap Supreme

5 from 1 vote

If you're craving that iconic Crunchwrap Supreme from Taco Bell but want to level it up at home — this recipe has you covered. We’re loading seasoned ground beef, Taco Bell nacho cheese, and all your favorite fixings into a giant tortilla, layering with a homemade tostada for that perfect crunch. Let’s make fast food feel gourmet.

Prep Time15

Cook Time20

Total Time35

Course: Beef Recipes, Copycat Recipes, Main Course, Snack

Servings: servings

Author: Matt Price

Equipment

Large Skillet
Frying Pan
Tongs
Cutting Board
Small Saucepan or Microwave-Safe Bowl

Ingredients

For the Beef Filling

1 lb ground beef
4 tablespoons homemade taco seasoning see below
⅓ cup water
For the Tostada Layer
4 corn tortillas
Oil for frying vegetable or canola
Salt

Other Fillings

4 large burrito-size flour tortillas
½ cup Taco Bell nacho cheese sauce store-bought or canned
1 cup shredded lettuce
1 tomato diced
1 cup sour cream
1 cup shredded cheddar or Mexican blend cheese

Homemade Taco Seasoning

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons all-purpose AP seasoning
½ teaspoon dried oregano
½ teaspoon MSG optional
½ teaspoon sugar optional, for balance

US Customary - Metric

Instructions

Step 1 – Prep Your Ingredients

This recipe moves quickly, so get everything chopped and ready.
Dice your lettuce and tomato, measure out your seasonings, and lay out your tortillas.

Step 2 – Fry the Corn Tortillas

Heat oil to 350°F in a skillet.
Carefully place one corn tortilla at a time into the oil and fry for about 30–45 seconds per side until golden and crispy. Don’t walk away — these cook fast!
Season lightly with salt and set on a paper towel to drain.

Step 3 – Make the Ground Beef Filling

In a skillet over medium heat, brown the ground beef until fully cooked.
Drain any excess fat.
Add in the taco seasoning and water, then stir.
Let it simmer for 4–5 minutes until thickened and deeply flavored.

Step 4 – Warm the Nacho Cheese

You can do this in a saucepan over low heat or in the microwave for 30 seconds at a time until it’s smooth and pourable. This is what gives that iconic, melty bite we all love.

Step 5 – Assemble the Crunchwraps

Lay a large flour tortilla on a clean surface. In the center, layer in this order:
¼ of the seasoned beef, 2 tablespoons of nacho cheese, A fried tostada shell, 2 tablespoons of sour cream spread across the tostada, A handful of shredded lettuce, Diced tomato, ¼ cup of shredded cheese
If your tortilla isn’t large enough to close completely, cut a small circle from another tortilla and place it on top of the fillings to help seal the fold.

Step 6 – Fold & Grill

Fold the tortilla edges inward, working around in a circular motion to form a hexagon.
Heat a clean skillet over medium heat (no oil needed).
Place the Crunchwrap seam-side down and grill for 2–3 minutes until golden and sealed.
Flip and grill the other side for 1–2 more minutes.

Notes

Tips for the Best Homemade Crunchwrap

Use freshly fried tostadas – They’re crunchier and more flavorful than store-bought.
Warm your tortillas slightly – Makes folding easier and prevents tearing.
Grill with weight – Use a heavy skillet or press to get that signature golden crunch.
Spice it up – Add hot sauce, jalapeños, or spicy salsa if you like heat!

Nutrition