Homemade Crunchwrap Supreme! (Better Than Taco Bell)

Here’s a homemade Crunchwrap Supreme recipe for you!

For the life of me, I can’t explain my love for Taco Bell. A lot of times, I would fake a call as though I was speaking with members of my family at home, and I would order every damn thing on the menu… Yup, everything! Then I’d drive home to treat myself to a buffet while binge-watching Golden Girls. But there’s lockdown now, restaurants are closed, and we can’t enjoy the usual Taco Tuesdays (or Taco any day)—yunno, some good ol’ cheap Tacos and a glass of Tequila to wash it down.

If you are stuck at home, wishing you could grab some tacos, stop your cravings and try this homemade crunchwrap supreme recipe I created. It’s crunchy, chewy, and absolutely delicious. You’d even agree that it tastes better than Taco Bell.

I’d say that this recipe is much healthier than what fast food restaurants serve because only You can decide and control what goes into your crunchwrap supreme. And so, you can eat it as often as you’d like without having to worry about impending heart diseases… talk about all that trans-fat found in fast foods.

Because this is homemade, you’d prolly have most of the ingredients available at home (will you? Well, if you are Mexican, then yeah, you will). You will only have to shop for the flour tortillas, crunchy tostada shells, ground beef, reduced-fat sour cream, corn starch, lettuce, fresh plum tomatoes, cheddar, and Monterey Jack cheese. Make sure to get the biggest flour tortillas (10/12-inch is just fine!) available because the bigger it is, the more covered and secured your filling will be.

The crispy tostada is the crunch (extra loud chewability) in the crunchwrap, but if you can’t find any tostadas, Doritos or your favorite tortilla chips will suffice.

So many people prefer to use store-bought nacho cheese, but I prefer to make my very own cheese sauce. Why? Because there are tons of brands to choose from, and it’s hard to decide on which one is best and for what. I’d hate to get a weird after-taste from my crunchwrap supreme. Also, the big deal of this recipe is to make a much healthier and delicious crunchwrap supreme, so it only makes sense to make our own cheese sauce.

You can tweak this recipe and add some of your favorite vegetables into the filling, this isn’t like a vegetarian recipe but you do have the liberty to play around with vegetables if you want to.

This is one of the easiest meals you can ever make, and virtually everyone enjoys a mean crunchwrap supreme—your spouse, family, neighbors, or roommates would love you forever.

Enough chitchat. Let’s just dive into this quick and easy mouthwatering homemade crunchwrap supreme recipe.

Homemade Crunchwrap Supreme! (Better Than Taco Bell)

Homemade Crunchwrap Supreme! (Better Than Taco Bell)

Serving
SERVING
8
PREP TIME
prep time
00:20
Cook Time
COOK TIME
00:25
Homemade Crunchwrap Supreme! (Better Than Taco Bell)
INGREDIENTS
21-22
Homemade Crunchwrap Supreme! (Better Than Taco Bell)
TOTAL TIME
00:45

EQUIPMENT

  • Large Skillet
  • Deep Small Pot
  • Wooden Spoon
  • Spatula
  • Strainer
  • Measuring cups and spoons
  • Paring knife
  • Frying pan

INGREDIENTS

For the beef:

  • 2 tablespoons avocado oil
  • 1 small yellow onion diced
  • 2 pounds|907 grams ground beef
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground paprika
  • 2 teaspoons cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup|118 ml of water

For the cheese sauce:

  • 5 ounces|142 grams shredded cheddar cheese
  • 5 ounces|142 grams shredded Monterey Jack cheese
  • 12 ounce can of evaporated milk
  • 1 tablespoon corn starch
  • Kosher salt and freshly ground black pepper to taste

For the wrap (per wrap):

  • 2 tablespoon shredded lettuce
  • 2 tablespoon cored and diced tomatoes
  • 3 tablespoons shredded cheese Cheddar + Monterey Jack
  • 1 large 10-inch flour tortillas
  • 1 crunchy tostada shells or tortilla chips
  • 1 small-sized tortilla cutout
  • 2 tablespoon sour cream

INSTRUCTIONS

  1. Let’s start with browning the beef: Heat up the avocado oil in a large skillet and sauté the diced yellow onion. Make sure that you are cooking on medium-high heat.
  2. After the onion browns for about a minute, add in the ground beef, break it up and stir using a wooden spoon, and let it brown for about 5 minutes… till it looks all nice and tasty.
  3. Time to season this up! Add the chili powder, onion powder, garlic powder, cayenne pepper, and grounded paprika. Then, add some salt and pepper to taste. Let it cook for a while, say 5 minutes, before you drain out the excess fat from the meat.
  4. After draining, transfer the grounded beef back into the skillet. Add water and let it boil for 5 minutes… should be getting thick by now. Let it down and set aside.
  5. Time to make the cheese sauce: Using a deep pot, melt both the cheddar and Monterey Jack cheese together with the evaporated milk, add the corn starch and stir until it melts to your desired consistency. You can season with salt and pepper to taste.
  6. It’s time to put this all together and create some wrapped delicious goodness. But first, place a tostada shell at the center of a flour tortilla, use a paring knife to cut around the tostada to produce a small-sized tortilla, same shape as the tostada. Set this aside for later. Do this or buy small taco-sized (4-5 inch) tortillas.
  7. Place a tortilla flat in a pan under low heat (the heat is to warm the tortilla and make it easy to fold). Scoop some of your meat filling unto the center of the tortilla, drizzle the cheese sauce and shredded cheese, then place a tostada atop the beef/cheese. Spread the sour cream on the tostada shell; sprinkle some diced tomatoes, chopped lettuce, and cover it up with the small-sized tortilla cutout earlier.
  8. Now fold the edges of the flour tortilla up and over all the ingredients. Pay close attention to the edges and carefully fold them over the center. Make it as tight as you can to avoid spills. Work your way around the filling in a clock-wise movement to create pleatings.
  9. Carefully turn the folded side to face the heat and allow it to toast for up to 3 minutes… until it’s golden brown. The folds will stick and wrap will hold its shape. Flip it to the other side using a spatula, and let it toast for 1-2 minutes. And we are done!

Notes

Note: I always fry with avocado oil because it doesn’t burn, but you can use the healthiest option available to you.

Here’s a homemade Crunchwrap Supreme recipe for you!

For the life of me, I can’t explain my love for Taco Bell. A lot of times, I would fake a call as though I was speaking with members of my family at home, and I would order every damn thing on the menu… Yup, everything! Then I’d drive home to treat myself to a buffet while binge-watching Golden Girls. But there’s lockdown now, restaurants are closed, and we can’t enjoy the usual Taco Tuesdays (or Taco any day)—yunno, some good ol’ cheap Tacos and a glass of Tequila to wash it down.

If you are stuck at home, wishing you could grab some tacos, stop your cravings and try this homemade crunchwrap supreme recipe I created. It’s crunchy, chewy, and absolutely delicious. You’d even agree that it tastes better than Taco Bell.

I’d say that this recipe is much healthier than what fast food restaurants serve because only You can decide and control what goes into your crunchwrap supreme. And so, you can eat it as often as you’d like without having to worry about impending heart diseases… talk about all that trans-fat found in fast foods.

Because this is homemade, you’d prolly have most of the ingredients available at home (will you? Well, if you are Mexican, then yeah, you will). You will only have to shop for the flour tortillas, crunchy tostada shells, ground beef, reduced-fat sour cream, corn starch, lettuce, fresh plum tomatoes, cheddar, and Monterey Jack cheese. Make sure to get the biggest flour tortillas (10/12-inch is just fine!) available because the bigger it is, the more covered and secured your filling will be.

The crispy tostada is the crunch (extra loud chewability) in the crunchwrap, but if you can’t find any tostadas, Doritos or your favorite tortilla chips will suffice.

So many people prefer to use store-bought nacho cheese, but I prefer to make my very own cheese sauce. Why? Because there are tons of brands to choose from, and it’s hard to decide on which one is best and for what. I’d hate to get a weird after-taste from my crunchwrap supreme. Also, the big deal of this recipe is to make a much healthier and delicious crunchwrap supreme, so it only makes sense to make our own cheese sauce.

You can tweak this recipe and add some of your favorite vegetables into the filling, this isn’t like a vegetarian recipe but you do have the liberty to play around with vegetables if you want to.

This is one of the easiest meals you can ever make, and virtually everyone enjoys a mean crunchwrap supreme—your spouse, family, neighbors, or roommates would love you forever.

Enough chitchat. Let’s just dive into this quick and easy mouthwatering homemade crunchwrap supreme recipe.

Homemade Crunchwrap Supreme! (Better Than Taco Bell)

Homemade Crunchwrap Supreme! (Better Than Taco Bell)

Serving
SERVING
8
PREP TIME
prep time
00:20
Cook Time
COOK TIME
00:25
Homemade Crunchwrap Supreme! (Better Than Taco Bell)
INGREDIENTS
21-22
Homemade Crunchwrap Supreme! (Better Than Taco Bell)
TOTAL TIME
00:45

EQUIPMENT

  • Large Skillet
  • Deep Small Pot
  • Wooden Spoon
  • Spatula
  • Strainer
  • Measuring cups and spoons
  • Paring knife
  • Frying pan

INGREDIENTS

For the beef:

  • 2 tablespoons avocado oil
  • 1 small yellow onion diced
  • 2 pounds|907 grams ground beef
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground paprika
  • 2 teaspoons cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup|118 ml of water

For the cheese sauce:

  • 5 ounces|142 grams shredded cheddar cheese
  • 5 ounces|142 grams shredded Monterey Jack cheese
  • 12 ounce can of evaporated milk
  • 1 tablespoon corn starch
  • Kosher salt and freshly ground black pepper to taste

For the wrap (per wrap):

  • 2 tablespoon shredded lettuce
  • 2 tablespoon cored and diced tomatoes
  • 3 tablespoons shredded cheese Cheddar + Monterey Jack
  • 1 large 10-inch flour tortillas
  • 1 crunchy tostada shells or tortilla chips
  • 1 small-sized tortilla cutout
  • 2 tablespoon sour cream

INSTRUCTIONS

  1. Let’s start with browning the beef: Heat up the avocado oil in a large skillet and sauté the diced yellow onion. Make sure that you are cooking on medium-high heat.
  2. After the onion browns for about a minute, add in the ground beef, break it up and stir using a wooden spoon, and let it brown for about 5 minutes… till it looks all nice and tasty.
  3. Time to season this up! Add the chili powder, onion powder, garlic powder, cayenne pepper, and grounded paprika. Then, add some salt and pepper to taste. Let it cook for a while, say 5 minutes, before you drain out the excess fat from the meat.
  4. After draining, transfer the grounded beef back into the skillet. Add water and let it boil for 5 minutes… should be getting thick by now. Let it down and set aside.
  5. Time to make the cheese sauce: Using a deep pot, melt both the cheddar and Monterey Jack cheese together with the evaporated milk, add the corn starch and stir until it melts to your desired consistency. You can season with salt and pepper to taste.
  6. It’s time to put this all together and create some wrapped delicious goodness. But first, place a tostada shell at the center of a flour tortilla, use a paring knife to cut around the tostada to produce a small-sized tortilla, same shape as the tostada. Set this aside for later. Do this or buy small taco-sized (4-5 inch) tortillas.
  7. Place a tortilla flat in a pan under low heat (the heat is to warm the tortilla and make it easy to fold). Scoop some of your meat filling unto the center of the tortilla, drizzle the cheese sauce and shredded cheese, then place a tostada atop the beef/cheese. Spread the sour cream on the tostada shell; sprinkle some diced tomatoes, chopped lettuce, and cover it up with the small-sized tortilla cutout earlier.
  8. Now fold the edges of the flour tortilla up and over all the ingredients. Pay close attention to the edges and carefully fold them over the center. Make it as tight as you can to avoid spills. Work your way around the filling in a clock-wise movement to create pleatings.
  9. Carefully turn the folded side to face the heat and allow it to toast for up to 3 minutes… until it’s golden brown. The folds will stick and wrap will hold its shape. Flip it to the other side using a spatula, and let it toast for 1-2 minutes. And we are done!

Notes

Note: I always fry with avocado oil because it doesn’t burn, but you can use the healthiest option available to you.