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Copycat Taco Bell Crunchwrap Supreme

A Copycat Taco Bell Crunchwrap Supreme cut in half, showing seasoned beef, cheese, lettuce, tomato, and sour cream.
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Make the iconic Taco Bell Crunchwrap Supreme at home using this detailed recipe that replicates the seasoned meat, creamy sauce, and signature grilled fold.

Ingredients

Scale
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning mix
  • 1/2 cup water
  • 1/2 cup refried beans, warmed
  • 4 large flour tortillas (about 10 inches)
  • 4 small flour tortillas (about 6 inches)
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon dry onion soup mix (for sauce)
  • 1/2 teaspoon garlic powder (for sauce)
  • 1/4 cup water (for sauce)
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced tomato
  • 4 small crunchy tostada shells

Instructions

  1. Cook the ground beef in a skillet over medium heat until browned. Drain off any excess fat.
  2. Stir in the taco seasoning mix and 1/2 cup of water. Simmer for 5 to 7 minutes, stirring occasionally, until the liquid reduces. Set aside.
  3. In a small bowl, whisk together the sour cream, dry onion soup mix, garlic powder, and 1/4 cup of water until smooth. This is your sauce.
  4. Lay one large flour tortilla flat. Spread about 2 tablespoons of the warm refried beans in the center, leaving a 2-inch border.
  5. Place one small flour tortilla directly over the beans.
  6. Spread about 1/4 cup of the seasoned ground beef mixture over the small tortilla.
  7. Sprinkle about 1/4 cup of shredded cheese over the beef.
  8. Place one crunchy tostada shell on top of the cheese.
  9. Spread about 1 tablespoon of the prepared sauce over the tostada shell.
  10. Top with a small amount of shredded lettuce and diced tomato.
  11. To fold, bring the edge of the large tortilla up over the center ingredients. Create small, overlapping pleats around the edge, working your way around the circle until the filling is completely enclosed in a hexagonal shape.
  12. Heat a large, dry skillet or griddle over medium heat. Place the assembled Crunchwrap seam-side down onto the hot skillet.
  13. Grill for 2 to 3 minutes until the bottom is golden brown and sealed.
  14. Carefully flip the Crunchwrap and grill the other side for 2 to 3 minutes until golden brown and heated through.
  15. Slice in half and serve immediately.

Notes

  • For the sauce, using dry onion soup mix provides a flavor closer to the original fast-food version.
  • Make sure the refried beans and meat are warm before assembly; this helps the tortillas soften and seal better during folding.
  • If your tortillas tear during folding, use a small dab of cream cheese or extra refried beans as ‘glue’ to patch the seam before grilling.

Nutrition

Find it online: https://spoonsprout.com/copycat-taco-bell-crunchwrap-supreme/