Copycat Crunchwrap Supreme

I love me some taco bell crunchwraps, but when you can make it at home its even better!!! These were so easy and delicious I will be making these nonstop! Everyone was so excited to see these so, I hope you guys love them!!!


For the beef
- 1 lb ground beef
- taco seasoning
- 1/2 cup pace picante sauce
- 1/2 cup water

For the cheese sauce
- 1/2 onion, diced
- 1 tbsp flour
- 2 cups milk
- 1 cup cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- a dash of cayenne
- salt and pepper

- 1 XL flour tortilla
- 1 tostada
- sour cream
- lettuce
- tomato, diced
- shredded cheddar cheese
1. Start by browning the meat in a large skillet on medium/high heat. Drain fat and add back into pan. Add in 1/4 cup taco seasoning, salsa, and water. Bring to boil then reduce to simmer. Let cook for about 5 minutes. Set aside.
2. Next, make the cheese sauce. In a small sauce pan, add in 1 tbsp of oil and 1/2 a diced onion. Let cook for about 3-5 minutes in med heat. Add in spices and cook for 1 more minute. Stir in flour to make a roux and cook out for 2 minutes. Slowly pour in milk while whisking. Bring to a boil. Slowly stir in cheese, let melt and bring to a boil. Bring to simmer to keep warm.
3. Finally, start building. Start with 1 XL tortilla on the bottom. Spread a good layer of sour cream. top with tomatoes, lettuce and shredded cheese. Top the veggie layer with 1 tostada. Lastly, add a big layer of meat and top with plenty of cheese sauce! Try to not overfill.
4. Heat a dry skillet to about med heat. Fold each edge of the tortilla into the center to create a nice folded seal. Place in hot skillet seam side down for about 3 minutes. This will seal the edges. Flip and heat the bottom & serve!!!

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