Recreating Taco Bell's Crunchwrap Supreme

Ingredients

• 1 lb Ground Beef (80% lean)
• 1 medium Yellow Onion (finely chopped)
• 2 Jalapeño Pepper (chopped, keep seeds for extra heat; reserve juice)
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• ½ tsp Black Pepper (freshly cracked)
• 1 tsp Salt (plus extra for tostadas)
• 4 Corn Tortillas (6‑inch, for tostadas)
• ¼ cup Vegetable Oil (for frying)
• 2 Tbsp Unsalted Butter (softened)
• 2 Tbsp All-Purpose Flour (for roux)
• 2 cup Whole Milk (whole for richness)
• 4 slices American Cheese Slices (full‑fat, shredded later)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 Avocado (ripe, flesh only)
• 4 Lime (juiced)
• ½ cup Sour Cream
• ¼ cup Cilantro (stems included, chopped)
• 1 Garlic Clove (minced)
• 1 cup Colby‑Jack Cheese (shredded into long strands)
• 1 Roma Tomato (seeds removed, diced)
• 1 cup Iceberg Lettuce (shredded thin strips)
• 4 Large Flour Tortillas (Taco Bell‑style, 10‑inch)
• 2 Tbsp Sour Cream (extra) (for topping the crunchwrap)

Instructions

1. Prepare Vegetables

   Finely chop the onion, then chop the jalapeños (reserve the juice). Set aside.

   Time: PT5M

2. Cook Beef and Season

   Heat a large skillet over medium‑high heat, add a drizzle of oil, then spread 1 lb ground beef in the pan. Let it sear without moving for a minute, then break it up with a spatula. When browned, add the chopped onion and jalapeños, sprinkle with salt, and stir for 2‑3 minutes until the onion softens.

   Time: PT10M

   Temperature: medium‑high

3. Add Spices and Deglaze

   Sprinkle 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp chili powder, and ½ tsp freshly cracked black pepper over the meat. Stir to toast the spices for 30 seconds, then add the reserved jalapeño juice plus 2 Tbsp water to deglaze. Cook until most liquid evaporates and the pan shows small bubbles.

   Time: PT5M

   Temperature: medium‑high

4. Fry Tostada Shells

   In a separate skillet, add enough oil to coat the bottom and heat until shimmering. Fry each corn tortilla one at a time until golden and crisp, about 45 seconds per side. Remove, place on paper towels, and sprinkle lightly with salt.

   Time: PT5M

   Temperature: medium‑high

5. Make Cheese Sauce (Roux)

   Melt 2 Tbsp butter in a saucepan over medium heat. Whisk in 2 Tbsp flour and cook until a dark‑blonde roux forms, about 1 minute. Slowly whisk in 2 cup whole milk, ensuring no lumps. When bubbles form at the edges, add 4 slices American cheese, tearing them in pieces, then whisk until melted. Add 1 cup shredded cheddar in handfuls, whisking after each addition until smooth and thickened.

   Time: PT10M

   Temperature: medium

6. Prepare Avocado‑Lime Crema

   In a blender combine the juice of 4 limes, ½ cup sour cream, ¼ cup chopped cilantro (stems included), 1 minced garlic clove, 1 chopped jalapeño, a pinch of cumin, a pinch of sugar, and a pinch of salt. Blend, scraping down the sides as needed. Add the flesh of 1 ripe avocado and blend on low until smooth and light‑green. Transfer to a bowl, cover, and refrigerate to firm up.

   Time: PT5M

7. Prep Fresh Toppings

   Grate 1 cup Colby‑Jack cheese into long strands, dice the seeded Roma tomato, and shred 1 cup iceberg lettuce into thin strips.

   Time: PT5M

8. Soften Large Flour Tortillas

   Dampen a paper towel, wring out excess water, and lay it over each large flour tortilla. Microwave each for 15 seconds to make them pliable for folding.

   Time: PT2M

   Temperature: medium

9. Assemble Crunchwraps

   Place a softened tortilla on a plate. Spread a thin layer of the beef mixture in the center, drizzle 2‑3 Tbsp cheese sauce, add one crispy tostada, spread 1 Tbsp sour cream, sprinkle lettuce, tomato, and Colby‑Jack strands, then top with a small dollop of avocado‑lime crema. Fold the edges up over the center, tucking and rolling until a sealed hexagon forms.

   Time: PT5M

10. Pan‑Fry the Crunchwrap

    Heat a thin layer of oil in a skillet over medium heat. Carefully place the folded crunchwrap seam‑side down. Cook 4‑5 minutes until the bottom is golden and the cheese inside melts. Flip and cook another 3‑4 minutes until both sides are crisp and sealed.

    Time: PT12M

    Temperature: medium

11. Rest and Serve

    Transfer the finished crunchwrap to a cutting board, let rest 2 minutes, then cut in half with a sharp knife. Serve immediately with extra avocado‑lime crema or hot sauce if desired.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g