Copycat Taco Bell Crunch Wrap Supreme
This Copycat Taco Bell Crunchwrap Supreme recipe is easy, delicious, and so much better than the original! Each is filled with taco meat, nacho cheese, sour cream, lettuce, tomatoes, shredded cheese, and a tostada to give its signature crunch!
Servings: 6 people
- 1 pound lean ground beef
- 1 small yellow onion minced
- 2 large garlic cloves minced
- 2 Tablespoons taco seasoning or 1 packet
- ¼ cup water
FOR THE WRAP:
- 6 burrito-size flour tortillas
- 6 taco-size flour tortillas
- 6 tostada shells
- ½ cup Nacho cheese sauce
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup tomatoes diced
- 2 cups Mexican cheese blend grated
- Salsa optional
- Pico de gallo optional
- Cilantro optional
MAKE MEAT MIXTURE:
In a large skillet, cook ground beef and onions over medium-high heat until no pink remains in the meat and the onions are translucent.
Drain the grease from the pan.
Add garlic, taco seasoning, and water and cook for 4-5 minutes or until the liquid has almost evaporated.
Lay a burrito-size flour tortilla on a clean work surface.
Layer with taco meat, and then nacho cheese.
Add a tostada on top, and then cover with a layer of sour cream, lettuce, tomatoes, and shredded cheese.
Top with a taco-size flour tortilla.
Fold up the edges of the large tortilla.
Spray a large skillet with cooking spray and heat over medium heat.
Place the wrap seam side down in the skillet and cook for 1-2 minutes or until golden brown.
Flip wrap over and continue cooking until golden brown, about 1 minute.
Repeat with remaining tortillas and fillings.
Serving: 1crunchwrap | Calories: 635kcal | Carbohydrates: 50g | Protein: 33g | Fat: 34g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1100mg | Potassium: 679mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1272IU | Vitamin C: 8mg | Calcium: 408mg | Iron: 5mg