I should state right up front that this is not a true copycat in that I use my own taco seasoning and I have no idea what nacho cheese sauce Taco Bell uses. That said, the construction of said Crunchwrap Supreme is the same and they taste fabulous. They’re even pretty fun the make, though unless you have an industrial sized griddle in your kitchen, you do have to make one at a time.
But if you’re hankerin’ for something your teenagers will think is cool, or just something fun and tasty for dinner, give this a whirl. I think you’ll like it as much as we did! Plus we can all use more ground beef dinner ideas!
Warm flour tortilla in a skillet or the microwave. Place taco meat in the center, and spread it to the same diameter as the tostada shell.
Drop warmed nacho cheese across the top of the meat.
Place tostada on top and press down gently.
Spread sour cream on top of tostada shell.
Sprinkle lettuce and tomato on top of sour cream.
Place a skillet over medium-high heat. Fold the sides of the flour tortilla up around the tostada shell, creasing the folds as you go.
Take the whole thing and place it face down in the skillet and gently press down with a spatula. Allow the tortilla to brown a bit in the pan, 2-4 minutes.
Flip over and brown the other side.
Remove from pan and cut in half, serve.
More Mexican Recipes
- Taco Dip
- Taco Soup
- Taco Casserole
- Taco Empanadas
- Taco Pasta Salad
- 7 Layer Taco Dip
- Taco Pie
- Walking Tacos
Copycat Crunchwrap Supreme
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 5 10- inch flour tortillas
- 1 pound taco meat 1 lb ground beef prepared with one taco seasoning packet or my homemade taco seasoning mix
- ¾ cup nacho cheese
- 5 to stada shells
- â…“ cup sour cream
- ¾ cup shredded lettuce
- â…“ cup chopped tomato
For 1 Crunchwrap Supreme:
- 1 10- inch flour tortilla
- ½ cup taco meat
- 2 teaspoons nacho cheese
- 1 to stada shell
- 1 tablespoon sour cream
- 2 tablespoons shredded lettuce
- 1 tablespoon chopped tomato
Instructions
- Warm flour tortilla in a skillet or the microwave. Place taco meat in the center, and spread it to the same diameter as the tostado shell. Drop warmed nacho cheese across the top of the meat. Place tostado on top and press down gently. Spread sour cream on top of tostada shell. Sprinkle lettuce and tomato on top of sour cream.
- Place a skillet over medium-high heat. Fold the sides of the flour tortilla up around the tostada shell, creasing the folds as you go. Take the whole thing and place it face down in the skillet and gently press down with a spatula. Allow the tortilla to brown a bit in the pan, 2-4 minutes. Flip over and brown the other side. Remove from pan and cut in half, serve.
Amanda Davis
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Julie says
I have a couple suggestions. I make my own version of this frequently. I like to smear the sour cream into the flour tortilla first, then lettuce and tomatoes, then the tostada, meat and cheese. If the tortilla doesn’t close together because of its small size, or you overstuffed, use a piece of an extra tortilla to patch the hole before you fold it. When you have the meat and cheese on the folded side, you can cook that side longer to get it melts and sealed. Then you can cook the cold side for just a minute to. Town it but not cool the sour cream. Just a tip that works well in our house!
Amanda Formaro says
Thanks so much for sharing your tips!
Trisha T says
Just made these tonight. They were a HUGE hit. My kids, my husband and myself all went for seconds and thirds! :) Thank you so much for posting the recipe.
Amanda Formaro says
So glad you guys liked them Trisha!
Tracey says
Thanks so much for the help! I am making these tonight, for sure! LOVE all your recipes! You’ll be keeping me busy with new recipes for quite some time!!!
Amanda Formaro says
I hope you enjoyed them!
Tracey says
Are tostada shells the same as corn tortillas? And where do you find the yellow corn ones? I only ever see white corn ones on Long Island. Also, do you lightly fry or warm the tostada shell first? Looks delish and I might even mix some warmed refried beans in with the taco meat…
Just came across your site and I’ve already bookmarked about 10 recipes to try!!!
Thanks!
Tracey
Amanda Formaro says
Hi Tracey :) Tostado shells are like hard/crunch taco shells, only they are flat. That’s where the “crunch” in Crunchwrap comes in. You could use white or yellow corn tostadas, either one will be good. They are definitely hard/crunchy, not the soft corn tortillas you may be thinking of. If you can’t find tostada shells, here’s a post on how to make your own from corn tortillas http://allrecipes.com/cook/lela/blogentry.aspx?postid=294317
Krystle(Baking Beauty) says
Taco bell is the only fast food I ever crave. This looks super delicious!
Angie | Big Bear's Wife says
mmmm Thomas would go crazy over that!!
Joanne T Ferguson says
G’day Amanda! You have NO IDEA how much I smiled when I saw your post today, true!
As have VERY fond memories of them! Photo looks great too!
Cheers! Joanne
Amanda Formaro says
Thanks Joanne! Hope you get a chance to make it!
Tracy says
In the makings as I type! I had to substitute chorizo instead of the taco meat because I was so anxious to try it today Ãœ You’re recipes never fail me, so thank you already in advance!!
Amanda Formaro says
Oh! How did that turn out?
Joan says
Thanks for sharing the recipe and I can’t wait to make it!
Amanda Formaro says
Thanks Joan, hope you like it!
joann says
Before I try I have to ask how you kept the chopped tomatoes from falling out the opening when it was face down in the pan?
Amanda Formaro says
Haha! I held the top with my hand and quickly put it face down in the pan, then when I flipped it they were cooked just enough that they stayed put!
Shelby says
Amanda, this is one of our favorite things to order from Taco Bell when we do go there (rare). I’m sure your homemade version is much tastier!
Amanda Formaro says
Thank you Shelby!