I perfected a Copycat Taco Bell Crunch Wrap that stacks seasoned beef, a tostada shell, cheese and fresh veggies inside a neatly folded tortilla, and I’m sharing the exact recipe.
I’ve been obsessed with recreating that crunchy, folded miracle from the Bell and finally landed on something that makes me actually skip the drive thru. My Homemade Tacobell Crunchwrap hits that contrast of crisp and soft in a way that makes your brain go wait how is this so good.
Ground beef soaked in taco seasoning gives the filling that familiar, greasy comfort without tasting fake, and the layers stack so the first bite is all textures at once. My Copycat Taco Bell Crunch Wrap fools everyone who tries it, and yeah I still get surprised how close it is.
Ingredients
- Ground beef, high in protein and fat, brings savory juiciness and meaty texture
- Yellow onion, sweet when cooked, adds crunch, fiber and a little vitamin C
- Flour tortillas, soft carbs that wrap and hold fillings, can be filling and starchy
- Tostada corn shell, crunchy corn gives texture, more fiber and a slight nutty flavor
- Nacho cheese sauce, creamy processed cheese, melts great, adds sodium and rich flavor
- Shredded cheese, melty fat and protein, makes it gooey and adds sharpness
- Iceberg lettuce, crisp watery crunch, lightens richness but low nutrient density
- Sour cream, tangy cooling dollop, balances spice but adds saturated fat and calories
Ingredient Quantities
- 1 lb ground beef 80 20 if you can
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 oz) or about 2 tbsp homemade taco seasoning mix
- 2 3/4 cup water
- 6 large flour tortillas, about 10 inch
- 6 tostada shells or 6 small corn tortillas (for frying until crisp)
- 1 cup nacho cheese sauce (jarred queso or processed cheese like Velveeta)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 2 tbsp vegetable oil for cooking the beef
- Oil for frying tostadas if making them fresh, about 1 to 2 cups
- Salt and black pepper to taste
- Optional: sliced pickled jalapeños and your favorite hot sauce
How to Make this
1. Prep everything: finely dice the onion, mince the garlic, shred the cheese and lettuce, dice the tomatoes, measure sour cream and nacho cheese. If you’re frying tostadas heat 1 to 2 cups oil in a deep skillet or pot to hot but not smoking.
2. Make the tostada shells if not using store bought: fry each small corn tortilla 45 to 60 seconds per side until golden and crisp, drain on paper towels and sprinkle a little salt. (If you want less mess you can bake them at 400 F for 6 to 8 minutes flipping once.)
3. Cook the beef: heat 2 tablespoons vegetable oil in a large skillet over medium. Add the onion and cook 2 to 3 minutes until soft, add garlic and cook 30 seconds. Add 1 pound ground beef, break it up and brown until no longer pink. Drain excess fat if needed.
4. Season the meat: stir in 1 packet taco seasoning (or 2 tablespoons homemade mix) and 2 3/4 cups water. Bring to a simmer and cook until the sauce thickens and coats the meat, about 8 to 10 minutes. Taste and add salt and black pepper as needed.
5. Warm the flour tortillas so they bend without tearing: stack and microwave wrapped in a damp paper towel 20 to 30 seconds or warm each briefly in a dry skillet.
6. Assemble each Crunchwrap: lay a warmed 10 inch flour tortilla flat, spoon about 2 tablespoons sour cream in the center and spread slightly; add 2 to 3 tablespoons nacho cheese sauce, then about 1/6 of the seasoned beef (roughly 1/3 cup), place a crispy tostada shell on top, sprinkle about 1/4 cup shredded cheddar or Mexican blend, add a handful of shredded lettuce and a couple tablespoons diced tomatoes, top with pickled jalapeños and hot sauce if using.
7. Fold it up: fold the tortilla edges up and over the filling in pleats toward the center to form a sealed hexagon. It will look messy, that’s ok, just try to overlap the folds so it holds.
8. Crisp the Crunchwrap: heat a large skillet over medium and add a little oil or nonstick spray. Place each Crunchwrap seam side down and cook 2 to 3 minutes until golden and sealed, press gently with a spatula. Flip and cook another 2 to 3 minutes until both sides are crispy and the cheeses have melted.
9. Rest and serve: let each Crunchwrap rest 1 minute, slice in half if you want, serve with extra sour cream, hot sauce or pickled jalapeños. If making several, keep finished ones wrapped in foil to stay warm while you finish the rest.
Equipment Needed
1. Large cutting board for dicing onion, tomatoes and shredding lettuce
2. Sharp chef’s knife (and a small paring knife if you like)
3. Box grater for cheese and a fork or spoon for the sour cream
4. Large 10 inch skillet for browning beef and crisping the Crunchwraps
5. Deep skillet or heavy pot for frying tostada shells or a baking sheet if you bake them
6. Spatula for flipping and pressing, plus tongs or a slotted spoon for frying
7. Measuring cups and spoons and a 1 cup liquid measuring cup for the nacho cheese and water
8. Mixing bowls and small prep bowls for mise en place, plus paper towels and foil to drain and keep warm
FAQ
Copycat Crunchwrap Supreme Recipe Substitutions and Variations
- Ground beef: swap for ground turkey or chicken, same amount, or use 1 can (15 oz) black beans mashed for a veggie option. If using turkey add a splash of oil since it’s leaner.
- Tostada shells: use baked flour tortillas or a handful of large tortilla chips instead, or crisp small corn tortillas in the oven at 400 F for 5 to 8 minutes until crunchy.
- Nacho cheese sauce: use 1 cup shredded cheddar melted with about 1/4 cup milk and a tablespoon butter for a quick melt, or crumble in queso fresco and warm with a little cream for milder taste.
- Sour cream: plain Greek yogurt works 1 for 1, or Mexican crema if you want it thinner, or blend cottage cheese for a higher protein swap.
Pro Tips
1) Stop sogginess before it starts. Dry diced tomatoes on paper towels, squeeze extra moisture from lettuce, and let the cooked meat sit a minute off heat so it firms up. A thin ring of melted cheese under the crispy shell also helps seal liquids away from the flour tortilla so it wont get soggy fast.
2) Get that perfect crust without burning. Use medium heat and let the skillet come to temp before you add a little oil, then press each Crunchwrap gently with a spatula while it cooks. If you have a heavy pan or a lid you can press with, it speeds up melting and gives even browning, just watch so it doesnt overcook.
3) Make the tostada step low chaos. If you dont want hot oil splatter, bake or air fry the corn tortillas until crisp on a rack so air circulates both sides. They still taste great and cleanup is way easier.
4) Prep like a short order cook. Put assembly ingredients in small bowls so you build faster and cleaner. If you plan to serve later, keep finished Crunchwraps on a wire rack in a low oven so steam escapes and they stay crisp, dont stack them or the bottoms will soften.
5) Small swaps that matter. Use a cheese that melts nicely for the inside layer, and choose a sharper shredded cheese for the finishing layer so you get flavor and melt. If you like extra tang, mix a little lime or vinegar into the sour cream before spreading, it brightens everything up.
Copycat Crunchwrap Supreme Recipe
I perfected a Copycat Taco Bell Crunch Wrap that stacks seasoned beef, a tostada shell, cheese and fresh veggies inside a neatly folded tortilla, and I'm sharing the exact recipe.
6
servings
717
kcal
Equipment: 1. Large cutting board for dicing onion, tomatoes and shredding lettuce
2. Sharp chef’s knife (and a small paring knife if you like)
3. Box grater for cheese and a fork or spoon for the sour cream
4. Large 10 inch skillet for browning beef and crisping the Crunchwraps
5. Deep skillet or heavy pot for frying tostada shells or a baking sheet if you bake them
6. Spatula for flipping and pressing, plus tongs or a slotted spoon for frying
7. Measuring cups and spoons and a 1 cup liquid measuring cup for the nacho cheese and water
8. Mixing bowls and small prep bowls for mise en place, plus paper towels and foil to drain and keep warm
Ingredients
-
1 lb ground beef 80 20 if you can
-
1 small yellow onion, finely diced
-
2 cloves garlic, minced
-
1 packet taco seasoning (about 1 oz) or about 2 tbsp homemade taco seasoning mix
-
2 3/4 cup water
-
6 large flour tortillas, about 10 inch
-
6 tostada shells or 6 small corn tortillas (for frying until crisp)
-
1 cup nacho cheese sauce (jarred queso or processed cheese like Velveeta)
-
1 1/2 cups shredded cheddar or Mexican blend cheese
-
1 cup shredded iceberg lettuce
-
1/2 cup diced tomatoes
-
1/2 cup sour cream
-
2 tbsp vegetable oil for cooking the beef
-
Oil for frying tostadas if making them fresh, about 1 to 2 cups
-
Salt and black pepper to taste
-
Optional: sliced pickled jalapeños and your favorite hot sauce
Directions
- Prep everything: finely dice the onion, mince the garlic, shred the cheese and lettuce, dice the tomatoes, measure sour cream and nacho cheese. If you're frying tostadas heat 1 to 2 cups oil in a deep skillet or pot to hot but not smoking.
- Make the tostada shells if not using store bought: fry each small corn tortilla 45 to 60 seconds per side until golden and crisp, drain on paper towels and sprinkle a little salt. (If you want less mess you can bake them at 400 F for 6 to 8 minutes flipping once.)
- Cook the beef: heat 2 tablespoons vegetable oil in a large skillet over medium. Add the onion and cook 2 to 3 minutes until soft, add garlic and cook 30 seconds. Add 1 pound ground beef, break it up and brown until no longer pink. Drain excess fat if needed.
- Season the meat: stir in 1 packet taco seasoning (or 2 tablespoons homemade mix) and 2 3/4 cups water. Bring to a simmer and cook until the sauce thickens and coats the meat, about 8 to 10 minutes. Taste and add salt and black pepper as needed.
- Warm the flour tortillas so they bend without tearing: stack and microwave wrapped in a damp paper towel 20 to 30 seconds or warm each briefly in a dry skillet.
- Assemble each Crunchwrap: lay a warmed 10 inch flour tortilla flat, spoon about 2 tablespoons sour cream in the center and spread slightly; add 2 to 3 tablespoons nacho cheese sauce, then about 1/6 of the seasoned beef (roughly 1/3 cup), place a crispy tostada shell on top, sprinkle about 1/4 cup shredded cheddar or Mexican blend, add a handful of shredded lettuce and a couple tablespoons diced tomatoes, top with pickled jalapeños and hot sauce if using.
- Fold it up: fold the tortilla edges up and over the filling in pleats toward the center to form a sealed hexagon. It will look messy, that's ok, just try to overlap the folds so it holds.
- Crisp the Crunchwrap: heat a large skillet over medium and add a little oil or nonstick spray. Place each Crunchwrap seam side down and cook 2 to 3 minutes until golden and sealed, press gently with a spatula. Flip and cook another 2 to 3 minutes until both sides are crispy and the cheeses have melted.
- Rest and serve: let each Crunchwrap rest 1 minute, slice in half if you want, serve with extra sour cream, hot sauce or pickled jalapeños. If making several, keep finished ones wrapped in foil to stay warm while you finish the rest.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 413g
- Total number of serves: 6
- Calories: 717kcal
- Fat: 64.1g
- Saturated Fat: 19.3g
- Trans Fat: 1g
- Polyunsaturated: 11g
- Monounsaturated: 12.3g
- Cholesterol: 102mg
- Sodium: 953mg
- Potassium: 460mg
- Carbohydrates: 49g
- Fiber: 4.2g
- Sugar: 5g
- Protein: 34g
- Vitamin A: 700IU
- Vitamin C: 4mg
- Calcium: 278mg
- Iron: 5.7mg