Tacobell Crunchwrap Supreme Recipe

Ingredients

• 4 Corn Tortillas (6‑inch, fresh for tostada shells)
• 1/4 cup Vegetable Oil (Neutral oil for frying)
• 1 lb Ground Beef (80% lean, fresh)
• 2 tbsp Taco Seasoning (Store‑bought or homemade blend)
• 1 cup Shredded Cheddar Cheese (Mexican blend works well too)
• 1/2 cup Sour Cream (Full‑fat for best flavor)
• 1 cup Lettuce (Shredded; iceberg or romaine)
• 1 Tomato (Medium, diced and seeded)
• 4 Large Flour Tortilla (10‑inch, for outer wrap)

Instructions

1. Fry Corn Tortillas

   Heat the vegetable oil in a skillet over medium‑high heat (about 350°F). Add one corn tortilla at a time and fry for 30 seconds per side until golden and crisp. Transfer to a paper‑towel‑lined plate to drain excess oil.

   Time: PT5M

   Temperature: Medium-high

2. Cook Ground Beef

   Remove excess oil from the skillet, add the ground beef, break it up with a spatula, and sprinkle the taco seasoning. Cook 5‑7 minutes, stirring occasionally, until browned. Drain any remaining fat.

   Time: PT8M

   Temperature: Medium

3. Prep Toppings

   While the beef cooks, shred the lettuce, dice the tomato (remove seeds), measure out the shredded cheese and sour cream.

   Time: PT5M

4. Assemble Crunchwrap

   Place a large flour tortilla on a clean surface. Center a fried corn tortilla on it. Layer 1 Tbsp shredded cheese, half of the cooked beef, 1 Tbsp sour cream, shredded lettuce, diced tomato, then another 1 Tbsp cheese. Fold the edges of the flour tortilla over the tostada, sealing tightly.

   Time: PT5M

5. Toast Crunchwrap

   Return the skillet to medium heat. Place the assembled crunchwrap seam‑side down, press with a spatula or a press, and cook 2‑3 minutes per side until the outer tortilla is golden brown and the cheese inside is melted.

   Time: PT5M

   Temperature: Medium

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g