Our love for cheesy gordito crunch, chalupa supreme and crunchwrap supreme is strong. Most especially for the Copycat Taco Bell Crunchwrap Supreme.
For those, people go absolutely crazy, you can make your own at home.
The great news is that you don’t need hit the drive-in to get your crunch on. You can make your own Copycat Taco Bell Crunchwrap Supreme. The pleated and stuffed quesadillas look crazy hard, but they’re actually crazy easy. Honestly the hardest part may be finding tostada shells. If your grocery store doesn’t have them, fry your own! Little corn tortillas crisp up like a dream in a shallow pool of hot vegetable oil.
- 1 lb. ground beef
- 1 tsp. chili powder
- 1/2 tsp. ground paprika
- 1/2 tsp. ground cumin
- kosher salt
- Freshly ground black pepper
- 8 large flour tortillas
- 1/2 c. Nacho Cheese Sauce
- 4 tostada shells
- 1 c. sour cream
- 2 c. Shredded lettuce
- 1 c. chopped tomatoes
- 1 c. shredded Cheddar
- 1 c. Shredded Monterey Jack
- vegetable oil
- Hot sauce, for serving
- In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.
- Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.
- Build crunchwraps: With remaining large flour tortillas, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.
- Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
- Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
- Repeat with remaining crunchwraps and serve warm with hot sauce.
- Courstey of Delish
The actual construction of the crunchwrap goes as follows: extra-large flour tortilla, cooked ground beef, drizzle of nacho sauce, tostada shell, shredded lettuce, tomatoes, Mexican blend cheese, smaller flour tortilla (that you cut from the larger one). Fold the edges of the large tortilla into the center, folding pleats around the edges, and cook the whole thing as you would a good quesadilla—until it’s golden on both side.
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