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Taco Bell Crunchwrap Supreme Recipe

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  • Total Time: 30 minutes
  • Yield: 6 Servings 1x


  • 1lb ground beef
  • 1 packet taco seasoning
  • 6 large flour tortillas (king size if you can find them)
  • 6 tostada shells
  • 1 jar queso cheese dip (or nacho cheese)
  • 1 cup sour cream
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded Mexican cheese blend
  • cooking spray


  1. In a large skillet brown the ground beef over medium-high heat. Drain off any excess grease. Add taco seasoning and water and cook according to the packet directions on the taco seasoning.
  2. In a small pan warm the nacho cheese sauce over medium-low heat, stirring occasionally. You can also warm it in a microwave-safe dish. Place the tortillas onto a microwave safe plate, top with a moistened paper towel. Microwave for about 30 seconds to warm the tortillas.
  3. Lay out a tortilla onto a flat surface. Spread a layer of taco meat that is about the size of a tostada shell onto the center of the tortilla. Top with some of the queso cheese sauce. Place the tostada shell over the sauce. Spread a thin layer of sour cream over the tostada shell. Top with some lettuce, diced tomato, and a layer of the shredded Mexican cheese blend.
  4. To fold the tortilla, start with the bottom of the tortilla and fold the edge to the center. Continue folding using this method going all the way around the tortilla in a clockwise or counterclockwise direction. Fold until the tortilla is completely folded over. If you are not using king size-tortillas and there is a spot open in the middle– simply cut a circular piece off of another tortilla and place it over the spot on top and refold the crunchwrap so that it is fully covered.
  5. Spray a large skillet with cooking spray. Heat the skillet to medium-low heat. Place the crunchwrap seam-side down into the skillet and cook until it is browned on the bottom. Flip the crunchwrap over and cook until it is browned on the other side. Repeat this process until all of the crunchwraps are wrapped and cooked.
  • Author: Bobby