Homemade Taco Bell Crunchwrap Supreme Recipe


Nutrition

Cal/Serving: 667
Daily Value: 33%
Servings: 6

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat44g68%
Saturated21g106%
Trans1g0%
Carbs41g14%
Fiber6g22%
Sugars8g0%
Protein30g59%
Cholesterol123mg41%
Sodium2695mg112%
Calcium469mg47%
Magnesium76mg19%
Potassium925mg26%
Iron7mg37%
Zinc5mg36%
Vitamin A4800IU96%
Vitamin C21mg35%
Thiamin (B1)0mg25%
Riboflavin (B2)0mg28%
Niacin (B3)7mg34%
Vitamin B61mg28%
Folic Acid (B9)117µg29%
Vitamin B122µg35%
Vitamin D1µg0%
Vitamin E4mg18%
Vitamin K39µg49%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Patricia Stagich

While widely obsessed about and craved, the Taco Bell Crunchwrap Supreme is not an anomaly when it comes to the home kitchen. Follow this carefully crafted recipe to enjoy the fast-food sensation any time you’d like, in the comfort of your own home. 

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INGREDIENTS

For the taco sauce :

  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 1/2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2 teaspoons paprika
  • One 28-ounce can whole tomatoes

For the nacho cheese sauce :

  • 1 1/2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1/2 cup milk, plus more if needed
  • 2 tablespoons cream cheese
  • 1 1/2 cups grated Cheddar cheese
  • 1/2 teaspoon hot sauce
  • 1 teaspoon seasoning from taco sauce

For the Crunchwrap Supreme :

  • 1 pound ground beef
  • 1 tablespoon onion flakes
  • 1 teaspoon beef bouillion
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sugar
  • 3/4 cup water
  • 6 10-inch flour tortillas, warmed
  • 6 tostadas
  • 1 cup sour cream
  • 2 tomatoes, chopped, tossed with 1/4 cup of the taco sauce
  • 2 cups shredded lettuce
  • Cooking spray, for frying

DIRECTIONS

For the taco sauce :

Combine all of the spices together in a resealable container and set aside. In a food processor fitted with a steel blade, purée the tomatoes until smooth. Add to a small saucepan and add 1 tablespoon  (or more to taste) to the tomatoes. Simmer until sauce is thickened, about 30 minutes. Reserve the leftover spice blend for later use. 

For the nacho cheese sauce :

In a medium-sized saucepan, melt the butter over medium-high heat. Whisk in the cornstarch and cook for 1 minute, and then slowly whisk in the milk. If the sauce is too thick, add a little more milk. Simmer until thickened, about 2 minutes, and then add the cream cheese, Cheddar cheese, hot sauce, and seasonings. Keep warm until ready to use. 

For the Crunchwrap Supreme :

Brown the meat in a large skillet over medium-high heat until halfway cooked, breaking it up as little as possible with the spoon. Remove the par-cooked meat from the skillet and add to a food processor. Pulse once or twice until the meat is a finely ground consistency. Add back to the skillet over medium heat and add the rest of the spices, including the cornstarch. Cook for 2 minutes, stirring to evenly distribute the spices, and then add the water. Simmer for 5-10 minutes, until the meat is cooked through and the sauce is thick and flavorful. 

To assemble the Crunchwrap Supreme, place 1 flour tortilla out on a work station. Add a spoonful of the meat mixture to the center and top with a similar size spoonful of nacho cheese. The amount you add is up to your personal preference, but make sure to evenly distribute the meat and cheese sauce between all 6 tortillas. Top the meat and cheese mixture with a tostada, and then place 1 tablespoon of sour cream on top. Add a sprinkle of the marinated tomatoes and shredded lettuce on top and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon.

Heat another medium skillet over high heat and grease it with some cooking spray. Fry the Crunchwrap Supreme on each side for about 1-2 minutes, until it gets a nice golden brown crust. Serve with a side of taco sauce. 

Recipe Details

Servings: 6

Notes and Substitutions:

Special thanks to Patti Stagich of Comfy Cuisine for helping us develop and test this recipe. 



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