⏤ The Recipe
Homemade Crunchwrap Supreme.
Skip the drive-thru and make thishomemade crunchwrap supremeinstead. With bold, cheesy, and crispy layers plus a creamy jalapeño dipping sauce, it delivers all the flavor of the fast food favorite right from your own kitchen.
Prep
25m
Cook
25m
Total
50m
Serves
8
⏤ The Story
Skip the drive-thru and make thishomemade crunchwrap supremeinstead. With bold, cheesy, and crispy layers plus a creamy jalapeño dipping sauce, it delivers all the flavor of the fast food favorite right from your own kitchen.
If you follow me online, you might have noticed that Taco Bell pops up once in a while on various channels, like when I went on a mission tofind the best tacos in L.A.or when I tested food fromrestaurants with 1-star Yelp reviews. Love it or hate it, Taco Bell is a classic.
While the restaurant can be pretty divisive, I’ve always had a soft spot for it. That said, preparing your favorite items, like this copycat crunchwrap supreme, at home means better ingredients, more flavor, and no drive-thru wait. It’s the best of both worlds and so easy to make!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Beef Filling
- 1
In a large skillet over medium-high heat, add one tablespoon (15 milliliter) oil. Once shimmering, add diced onions and cook until translucent, about three minutes.
- 2
Add ground beef and break into small pieces with a wooden spoon. Cook five to six minutes, or until browned and no longer pink.
- 3
Add ¼ cup (60 milliliter) water, pickled jalapeños, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Cook one to two minutes, until fragrant. Remove from heat and set aside.
Tostada Shells
- 1
Line a plate with paper towels.
- 2
In a small skillet over medium heat, add ½ inch (1.25 centimeter) oil (about one cup / 240 milliliter). Once shimmering, fry each corn tortilla for 45–60 seconds per side, until golden brown and crisp.
- 3
Transfer to prepared plate, season with salt, and set aside.
Nacho Cheese Sauce
- 1
In a small saucepan over medium-low heat, melt butter. Sprinkle flour over top and whisk to combine. Cook one to two minutes, until slightly darker and nutty-smelling.
- 2
Slowly whisk in milk. Cook one to two minutes until thickened.
- 3
Add American cheese, whisk until melted. Gradually add cheddar cheese, whisking between additions, until melted. Cover and keep warm.
Dipping Sauce
- 1
In a blender, combine sour cream, garlic, jalapeño, cilantro, lime juice, cumin, sugar, and salt. Blend until smooth.
- 2
Add avocado and blend again until creamy. Transfer to a resealable container and refrigerate until ready to use.
Assemble the Crunchwrap
- 1
On a cutting board, place a large tortilla and top with a small plate (four to five inches / ten to twelve centimeters). Cut around the plate to make smaller circles. Repeat with three more tortillas; set aside.
- 2
On a large tortilla, layer ¼ cup (35 gram) beef, a drizzle of nacho cheese sauce, a tostada shell, sour cream, lettuce, tomato, and Colby Jack cheese. Top with a trimmed tortilla circle.
- 3
Fold the edges of the large tortilla toward the center to form pleats. Invert to hold shape. Repeat with remaining tortillas.
Cook
- 1
In the same large skillet over medium-low heat, add remaining oil. Place crunchwraps seam-side down and cook five minutes, until golden brown.
- 2
Flip and cook the other side until golden. Transfer to serving platter.
- 3
Let cool slightly, cut in half, and serve warm with dipping sauce.
⏤ Chef's Notes
Storage:Wrap cooled crunchwraps in foil, and store them in the fridge for up to three days. Keep the dipping sauce in a separate airtight container for up to a week.
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