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Homemade Taco Bell Crunchwrap Supreme
4.7 from 30 votes

Homemade Taco Bell Crunchwrap Supreme

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 770 kcal
Course: Main Course
Cuisine: Mexican

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 cumin ground
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon sugar
  • 1 teaspoon onion dried minced
  • 1/2 teaspoon beef bouillon powder
  • 1 1/3 pounds ground chuck
Nacho Sauce
  • 1 tablespoon butter salted
  • 1/2 cup milk whole
  • 8 ounces American cheese
  • 1 tablespoon Jalapeño Sauce or juice from a jar of jalapeño slices for nachos, Tabasco brand
Creamy Jalapeño Sauce
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon jalapeño peppers pickled, finely chopped
  • 1 tablespoon jalapeno juice or Tabasco Jalapeño sauce, from pickled jalapeños
  • 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 lettuce shredded
  • 1/2 cup cheddar cheese shredded
  • nacho sauce
  • Jalapeño Sauce creamy
  • 1/2 cup diced tomatoes

Instructions

    Cup of Yum
  1. 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.
  2. To make the nacho sauce, combine all the ingredients in a small pot over low heat until the cheese melts, stirring occasionally.
  3. To make the creamy jalapeño sauce, combine all the ingredients in a small bowl and mix well.
  4. 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.
  5. 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.
  6. Brown the Crunchwrap in the skillet for about 60 seconds on each side and serve immediately.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 770

% 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.