Homemade Taco Bell Crunchwrap Supreme


For the taco sauce

  • 2 Tablespoons  chili powder
  • 2 Tablespoons  cumin
  • 1 1/2 Tablespoon  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 Tablespoon  butter
  • 1 Tablespoon  cornstarch
  • 1/2 Cup  milk, plus more if needed
  • 2 Tablespoons  cream cheese
  • 1 1/2 Cup  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 Cups  water
  • 10-inch flour tortillas, warmed
  • tostadas
  • 1 Cup  sour cream
  • tomatoes, chopped, tossed with 1/4 cup of the taco sauce
  • 2 Cups  shredded lettuce
  •   Cooking spray, for frying

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. 


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. 


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

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