Taco Bell's Crunchwrap Supreme Recipe

Ingredients

• 2 pieces Large Flour Tortilla (extra‑large, about 12‑inch diameter)
• 2 pieces Tostada Shell (store‑bought corn tostada, medium size)
• 1 lb Ground Beef (80% lean, crumbled)
• 2 tbsp Taco Seasoning (store‑bought or homemade blend of chili powder, cumin, garlic powder, onion powder, paprika, salt)
• 1 cup Nacho Cheese Sauce (store‑bought, microwaveable)
• 1/2 cup Sour Cream (full‑fat)
• 1 cup Shredded Lettuce (iceberg or romaine, chopped)
• 1 medium Tomato (diced)
• 1 cup Shredded Cheese (Mexican blend or cheddar)
• 1/2 cup Guacamole (store‑bought or homemade)
• 1 spray Non‑Stick Cooking Spray (for skillet)

Instructions

1. Prepare Fresh Fillings

   Dice the tomato, shred the lettuce, and place both in a mixing bowl. Set aside.

   Time: PT5M

2. Make Guacamole (if using homemade)

   Mash ripe avocados, add a squeeze of lime, salt, and optional diced tomato. Mix until smooth.

   Time: PT5M

3. Cook Seasoned Beef

   Heat the skillet over medium‑high heat, spray with cooking spray, add ground beef, break apart, sprinkle taco seasoning, and cook until browned, about 7 minutes. Drain excess fat.

   Time: PT7M

   Temperature: medium‑high heat

4. Warm Nacho Cheese Sauce

   Place the cheese sauce in a microwave‑safe bowl and heat for 30‑45 seconds, stirring until smooth, or warm in a small saucepan over low heat.

   Time: PT2M

   Temperature: low heat or microwave

5. Assemble the Crunchwrap – First Layer

   Lay one large flour tortilla on a flat surface. Place the tostada shell in the center, then spread a thin layer of nacho cheese sauce over the tostada.

   Time: PT2M

6. Add Beef and Fillings

   Spoon the seasoned beef over the cheese, then add a second drizzle of cheese sauce, sour cream, shredded lettuce, diced tomato, shredded cheese, and guacamole. Finish with a second sprinkle of cheese sauce if desired.

   Time: PT3M

7. Fold the Tortilla

   Bring the edge of the tortilla up over the tostada and fold it over the fillings, working around the circle until the tortilla fully encloses everything. The tortilla will naturally form a tight seal.

   Time: PT2M

8. Seal with Extra Tortilla (if needed)

   If the tortilla does not fully cover the wrap, place a second small flour tortilla on top of the seam and press gently to seal.

   Time: PT1M

9. Grill the Crunchwrap

   Return the skillet to medium‑high heat, spray lightly with cooking spray, and place the wrap seam‑side down. Cook 2‑3 minutes until golden brown, then flip and cook the other side another 2‑3 minutes.

   Time: PT5M

   Temperature: medium‑high heat

10. Serve

    Remove the Crunchwrap from the pan, let rest 1 minute, then slice in half and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

820

Protein

30g

Carbohydrates

70g

Fat

42g

Fiber

5g