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Taco Bell Crunchwrap Supreme with cheese sauce, ground beef, tomato and lettuce.

Taco Bell Crunchwrap Supreme (Copycat)

Krista Stechman
This crunchwrap is a copy cat recipe with a few tweaks..for the better. Ground beef, nacho cheese, crunchy tostada, lettuce, tomato, taco ranch, tajin and a flour tortilla grilled to perfection
5 from 2 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course dinner
Cuisine american
Servings 5 people
Calories 1438 kcal

Equipment

  • 1 large skillet
  • 1 griddle pan or cast iron pan
  • 1 medium sauce pot
  • 1 small bowl
  • 1 whisk
  • 1 wooden spatula
  • 1 sharp knife

Ingredients
  

Cheese Sauce

  • 14 oz super sharp yellow cheddar Shredded. You can also just use sharp if you can't find super sharp
  • 10 oz evaporated milk
  • 4 oz diced green chilis in a can

Taco Meat

  • 1 lb ground chuck
  • 1 small onion small dice
  • 2 tablespoon taco seasoning

Taco Ranch

  • 16 oz ranch dressing I like to make Hidden Valley's Buttermilk Ranch Packet recipe
  • 1 teaspoon taco seasoning
  • 1 tbsp Cholula hot sauce

Remaining Ingredients

  • 5 large flour burrito shells
  • 5 tostadas
  • ½ teaspoon Tajin seasoning found at your local grocery store
  • 5 small taco size flour tortillas
  • 1 cup roma tomato small dice
  • 1 cup romaine lettuce chopped

Instructions
 

Making the Cheese Sauce

  • Add all the cheese sauce ingredients to a medium sauce pot and bring to a simmer over medium heat
  • Make sure to whisk the cheese sauce frequently so it doesn't burn. It will eventually become smooth and thick. Set it to the side until needed
    Taco Bell nacho cheese sauce in a medium sauce pot.

Making the Taco Meat

  • Heat a large skillet over medium-high heat then add a drizzle of olive oil
  • Add the beef and the onions to the skillet and cook, breaking apart the beef until fully cooked
  • Drain any excess grease and add the taco seasoning. Stir well and set aside until needed
    Taco ground beef fully cooked in a large skillet.

Making the Taco Ranch

  • Whisk the ranch, taco seasoning and Cholula together in a small bowl until fully combined. Set aside
    Taco ranch whisked together in a white bowl.

Assembling the Crunchwrap Supremes

  • Place the large burrito size flour tortilla on a flat surface. If you have room to lay all 5 tortillas out then do so
  • Divide the ground beef into 5 equal portions and put it in the center of each large tortilla shell
    ground beef in the center of the burrito shell
  • Add a good amount of nacho cheese sauce over the top of the ground beef
    Ground beef and cheese sauce on top of a large flour tortilla.
  • Place a tostada over the top of the beef and cheese mixture then sprinkle each tostada with a little Tajin seasoning
    tostada over the top of the beef with Tajin on top
  • Top the tostadas with lettuce, tomato and then a good amount of taco ranch
    A tostada, lettuce, tomato, Tajin, Cholula and taco ranch on top of the ground beef.
  • Add the small taco size tortilla over the top of the lettuce mixture
    small tortilla over the top of the tomato and lettuce
  • Fold the tortilla towards the center one time and hold it down
    tortilla folded once
  • Make another fold toward the center of the tortilla and hold it down
    second fold to the tortilla
  • Continue this process all the way around the tortilla until it is folded on all sides
  • Once the crunchwraps are completely folded
    crunchwrap folded all the way up
  • Place them on a tray seam-side down
    crunchwrap seam-side down
  • Heat your griddle pan to medium heat and drizzle a little olive oil on it
  • Cook the crunchwraps starting with the seam-side down for 2-3 minutes or until golden brown. You may need to press down on the edges to ensure even browning
  • Flip them over to the other side and cook until golden brown
    taco bell crunchwrap supremes
  • Serve immediately while still hot

Notes

Cook the cheese sauce over low heat and stir frequently making sure not to burn the bottom of the pan. 
Drain grease well from beef.
Taco ranch can be made up to 5 days in advance. 
Serve crunchwraps while hot.

Nutrition

Calories: 1438kcalCarbohydrates: 75gProtein: 49gFat: 105gSaturated Fat: 36gPolyunsaturated Fat: 30gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 194mgSodium: 2577mgPotassium: 913mgFiber: 5gSugar: 14gVitamin A: 2307IUVitamin C: 22mgCalcium: 892mgIron: 7mg
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