Homemade Taco Bell Crunchwrap Supreme
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
770 kcal
-
Course
Main Course
-
Cuisine
Mexican
Homemade Taco Bell Crunchwrap Supreme
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This copycat Taco Bell Crunchwrap Supreme features seasoned beef, nacho cheese, a crispy tostada shell, and fresh toppings all wrapped in a grilled tortilla. Easy to make and even more delicious than the original!
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Ingredients
Seasoned Beef
- 1 1/2 tablespoons masa harina
- 4 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sugar
- 1 teaspoon dried minced onion
- 1/2 teaspoon beef bouillon powder
- 1 1/3 pounds ground chuck
Nacho Sauce
- 1 tablespoon salted butter
- 1/2 cup whole milk
- 8 ounces American cheese
- 1 tablespoon Tabasco Jalapeño sauce or juice from a jar of jalapeño slices for nachos
Creamy Jalapeño Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped pickled jalapeños
- 1 tablespoon juice from pickled jalapeños or Tabasco Jalapeño sauce
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
Crunchwrap
- 6 large flour tortillas
- 6 corn tostada shells or broken taco shells
- 1/2 cup sour cream use filling in the crunchwrap
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- nacho sauce
- creamy jalapeno sauce
- 1/2 cup diced tomatoes
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Instructions
- To make the seasoned beef, combine all the ingredients except the meat and mix well. Crumble the ground beef into a large nonstick skillet and brown, stirring well. Drain the beef, rinse it with hot water, and return it to the skillet. Add the spice mix and 3/4 to 1 cup of water and simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the skillet from the heat before the meat is completely dry.
- To make the nacho sauce, combine all the ingredients in a small pot over low heat until the cheese melts, stirring occasionally.
- To make the creamy jalapeño sauce, combine all the ingredients in a small bowl and mix well.
- To assemble the Crunchwraps, place a flour tortilla in a skillet over medium-low heat for about 30 seconds to make the tortilla more pliable. Spread a portion of beef in a circle in the center of the tortilla, sprinkle with broken taco shells, and top with sour cream, lettuce, cheddar cheese, nacho sauce, creamy jalapeño sauce, and diced tomatoes.
- Fold the edges of the tortilla up over the fillings. Continue to fold until it is completely wrapped and in the shape of a hexagon. If you can’t get a hexagon during the first few efforts, do not worry; as long as the fillings are completely enclosed it will still taste the same.
- Brown the Crunchwrap in the skillet for about 60 seconds on each side and serve immediately.
Nutrition Information
Show Details
Calories
770kcal
(39%)
Carbohydrates
36g
(12%)
Protein
33g
(66%)
Fat
56g
(86%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
6g
Monounsaturated Fat
18g
Trans Fat
2g
Cholesterol
151mg
(50%)
Sodium
1741mg
(73%)
Potassium
620mg
(18%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1779IU
(36%)
Vitamin C
5mg
(6%)
Calcium
622mg
(62%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 36g | 12% |
| Protein | 33g | 66% |
| Fat | 56g | 86% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 151mg | 50% |
| Sodium | 1741mg | 73% |
| Potassium | 620mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1779IU | 36% |
| Vitamin C | 5mg | 6% |
| Calcium | 622mg | 62% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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