Crunchwrap Supreme – Easy Taco Bell Copycat

Your drive-thru fave, but cheaper and actually hotter. This homemade Crunchwrap Supreme gives you that crispy fold-over crunch, melty center, and all the good stuff inside — without needing to leave the house. Super easy to make, budget-friendly, and yeah… dangerously snackable.

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Quick Summary

• Prep time: 20 mins
• Cook time: 20 mins
• Flavor: crunchy, cheesy, cozy
• Great for: lazy dinners, midnight cravings, gaming snacks

Why I Like This Recipe

I make this one when I’m not in the mood to cook but I also want something stupidly satisfying. You know that soft-crunchy-cheesy situation Taco Bell does? Yeah. This hits the same. Plus, you don’t need anything fancy. A pan. Some tortillas. Nacho cheese if you’re feelin’ wild. That’s it.

Ingredients

• 5 large flour tortillas (10-inch)
• 1 lb lean ground beef
• ⅓ cup water
• 1 oz taco seasoning (1 packet or ~2 tbsp)
• ⅔ cup nacho cheese sauce
• 4 tostada shells (or 2 cups crushed tortilla chips)
• ⅔ cup sour cream
• 1 cup shredded iceberg lettuce
• 1 cup diced tomatoes
• 2 cups shredded Mexican cheese blend

How To Make Crunchwrap Supreme

1. Cook the beef: Brown it in a pan over medium-high heat. Drain the fat (or don’t — no judgment). Add the taco seasoning + water. Simmer a bit ’til it thickens.
2. Warm up your tortillas: Stack the big ones on a plate, cover with a damp paper towel, microwave 30 secs. Cut one tortilla into 4 quarters — these are your patch pieces.
3. Assemble: Spoon some beef right in the center of each tortilla. Add nacho cheese, a tostada (or chips), sour cream, lettuce, tomato, and shredded cheese. Stack it like you mean it.
4. Fold & seal: Put a quartered tortilla piece right on top of the stack, then fold the big tortilla up and over, pleating it around like a lil soft taco package.
5. Pan-fry: In a big skillet with a splash of oil, lay each Crunchwrap seam-side down. Cook over medium ’til golden, about 3–4 mins per side.

Tips for Success

• Keep the hot stuff (meat + cheese) on one side, cold stuff (lettuce etc.) on the other — keeps it from getting soggy.
• No tostadas? Chips work. Just break ’em up so they don’t poke holes.
• Microwave tortillas before folding — cold ones crack.
• Don’t skip the pan-fry. It’s what gives that Crunchwrap its name.

Storage and Reheating

• Fridge: Wrap leftovers in foil or toss in a container. They’re good for 2–3 days.
• Reheat (skillet > microwave): Skillet makes it crispy again. Medium heat, 2–3 mins per side. Microwave if you’re lazy — but it’s softer.
• Freezer: Can freeze ’em, but wrap super tight and eat within 2 weeks. Reheat in oven/air fryer from frozen.

Frequently Asked Questions

• Can I use chicken or turkey instead of beef?
  Yep, any ground meat works — even beans if you’re veggin’ it up.
• Is nacho cheese sauce a must?
  It’s kinda the vibe, but shredded cheese melts fine too.
• Can I make these ahead of time?
  You can assemble ’em a few hours ahead. Just fry right before eating.
• Do I need a special pan?
  Nah. Any big skillet will do — I use nonstick or cast iron.
• What’s the best way to fold it?
  Start at one edge and pleat around. Doesn’t have to be pretty, just closed.

Common Mistakes and How to Dodge Them

• Folding too cold tortillas: They crack. Warm them up a bit so they bend without drama.
• Overfilling: Tempting, I know — but if it won’t close, it won’t fry well. Be chill.
• Skipping the tostada (or chips): That crunch layer matters. Otherwise, it’s just a floppy burrito.
• Forgetting to pan-sear: Without the fry step, you lose the whole “crunch” part. Not optional.
• Stacking lettuce right under the meat: It gets hot and sad. Layer cold stuff on top or around.

Nutrition Facts (Per Serving)

• Calories: 799 kcal
• Total Fat: 54g
• Saturated Fat: 24g
• Cholesterol: 154mg
• Sodium: 1341mg
• Potassium: 646mg
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 41g