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Homemade Crunchwrap Supreme

This Taco Bell Crunchwrap Supreme re-make is crazy delicious and tastes so much better made fresh at home!
Prep Time30 minutes
Cook Time30 minutes
Servings: 4 Servings

Ingredients

  • 1 pound lean ground beef
  • 2 teaspoons avocado or vegetable oil, divided
  • 1 packet taco seasoning
  • ¼ cup beef broth or water
  • 4 burrito size flour tortillas
  • 4 street taco size tortillas
  • 4 tostada shells, see notes
  • 3/4 cup queso (nacho) cheese sauce
  • 1/2 cup sour cream
  • 1 cup shredded lettuce
  • 1 Roma tomato, diced
  • 2 cups shredded Mexican cheese blend, plus more if desired
  • salt and black pepper, to taste

Instructions

  • In a large nonstick skillet over medium high heat, drizzle in (1) teaspoon of oil, add the ground beef and cook until brown. Drain excess fat. Mix in taco seasoning and beef broth (or water) and cook until mixture thickens, about 3-4 minutes. Taste and season with salt and pepper, if needed. Set aside to cool to room temperature.
  • Place a burrito sized tortilla down on a clean work surface. Spoon a portion of the ground beef into the center of the tortilla. Spread about 2-3 tablespoons of queso cheese sauce over the ground beef. Top with a tostada and spread over 2 tablespoons of sour cream. Place a layer of shredded lettuce and diced tomatoes over sour cream. Top with 1/2 cup of cheese. For a extra cheesy crunchwrap, add up to 2/3 cup of cheese.
  • Place a street sized tortilla on top of the cheese layer and fold the edges of the large tortilla over the smaller tortilla to form a wrap.
  • In a medium non-stick skillet over medium-low heat, drizzle in remaining oil. Place the wrap seam side down to brown and toast for 3 minutes. Flip and toast the top of the wrap for 2-3 minutes or until golden brown. Repeat with remaining wraps. Serve immediately while still hot.

Notes

  • To make homemade tostadas, heat up 1 to 1 1/2 cups of oil in a small heavy bottom pan or skillet to 350F. Fry street taco sized corn tortillas until crisp, about 30-60 seconds per side. Transfer to a paper towel lined baking sheet or large plate to drain excess oil. Cool to room temperature before using. 
  • I used this Homemade Queso Recipe but any store bought queso or nacho cheese sauce will work as well!
  • If you like more crunch in your wrap, toast for 2 minutes on the seam side, flip and toast for 1-2 minutes on the other side just until brown. Remove from heat and serve immediately. Keep in mind that the cheese will not be too melted.