Oh my gosh, we had to try this. A few weeks ago, we were brunching at ABV on East 96th (seriously, their chicken and biscuit sandwiches are to die for), and we spotted a relatively new Taco Bell right across the street. Naturally, we had to investigate. On our rare Taco Bell adventures, my absolute must-have is the Crunchwrap Supreme. It’s just… glorious. There’s something about that magical combo of moist, taco-seasoned beef, spicy queso, and the crunch from that giant tostada chip that just hits the spot. It’s no wonder it’s such a fan favorite.
Now, let’s be clear: this isn’t about making a “healthy” Crunchwrap Supreme. Let’s be real, that’s not the point. While you do get the satisfaction of knowing exactly what’s going into your homemade version (and hand-picking your ingredients!), you won’t quite replicate that deliciously guilty, “I know I shouldn’t, but it’s so good” feeling you get after a Taco Bell run. This is simply a way to enjoy a Crunchwrap Supreme in the comfort of your own home – perfect for a cozy winter night!
Why Make Your Own Crunchwrap Supreme?
Okay, so you might be thinking, “Why bother making it at home when I can just drive to Taco Bell?” Fair question! Here’s the thing: homemade Crunchwraps offer a few key advantages:
- Control over Ingredients: You choose the quality of your beef, the spiciness of your queso, and the freshness of your veggies. No mystery meat here!
- Customization: Want extra cheese? Go for it! Hate sour cream? Leave it out! You’re the boss of your Crunchwrap.
- Fun Factor: Let’s be honest, cooking can be fun! Especially when you’re recreating a beloved fast-food classic. It’s a great activity for a weekend night with friends or family.
- Portion Control (Sort Of): Okay, maybe not strict portion control, but you can definitely make them a bit more substantial (or a bit smaller) than the restaurant version.
What You’ll Need to Make a Killer Crunchwrap Supreme
Here’s the lowdown on the ingredients you’ll need to assemble your homemade masterpiece:
- Ground Beef: Go for a good quality ground beef – it makes a difference!
- Taco Seasoning: You can use a packet or make your own (I’ll share my recipe below!).
- Queso: Store-bought or homemade, whatever floats your boat. I prefer a spicy queso for that extra kick.
- Tostada chips or hard shell tacos: These are crucial for that signature crunch!
- Large Flour Tortillas: These will wrap everything up.
- Shredded Lettuce: Adds some freshness and texture.
- Diced Tomatoes: More freshness!
- Sour Cream: Optional, but I love the tang it adds.
- Nacho Cheese Sauce: Because, why not?
- Onion (optional): I like to add a little bit of diced white onion to my ground beef.
My Go-To Taco Seasoning Recipe
If you want to skip the packet and make your own taco seasoning, here’s my simple recipe:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- Pinch of cayenne pepper (optional, for heat)
- Salt and pepper to taste
And there you have it! A delicious, homemade Crunchwrap Supreme that rivals (or maybe even surpasses!) the Taco Bell version. Grab a drink, kick back, and enjoy your creation!
Homemade Crunchwrap Supreme
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Loading...Ingredients
- 1 whole and 1 half burrito-sized flour tortillas per person
- Favorite Queso
- 1lb ground turkey (or beef)
- Taco seasoning
- 1 hard taco shell broken in half, or disk tortilla chips
- Sour Cream
- Shredded Lettuce
- Diced tomatoes
- A few pinches of shredded cheese
- Whatever else you want!
Instructions
Heat a skilled on medium-high heat.
Cook and season your ground meat (about 10 minutes).
Move to a bowl. If it seems your meat is overly moist or has excess liquid, make sure to drain it.
Clean skillet and return to heat.
Layout the whole burrito-sized tortilla and dollop some queso in the middle of the tortilla. To give yourself a size guide, place the two halves of the broken tortilla shells together (to form a whole circle). This is how wide you'd want to made your spread of queso.
Layer ground meat on top of the queso and cover fully.
Place hard taco shells on top of the turkey meat (again, to form a whole circle).
Dallop and spread sour cream on top of the hard taco shells.
Top with shredded lettuce, tomatoes, and shredded cheese.
This is where the half of the other tortilla comes into play. Place it on top of your pile of goodness.
Sear some butter around in your skillet to heat up.
Take the edges of the bottom tortilla and fold them up to the top all the way around. Somewhat folding over one another.
Keeping the supreme folded, gently the folded sides down into the skillet.
Cook until the side is a darker, golden-brown.
Flip it and cook the other side.
Remove from heat, let cool for a minute or two, and eat.
