Has anyone recently eaten Taco Bell during the light of day? I frequented Taco Bell in college during the late night hours and my go to was ALWAYS a crunch wrap supreme. So in this adult life of trying to not eat things that will wreck my stomach (props to you if you can eat it without problem), we created our own homemade Crunchwrap supreme! Overall, time and effort was minimal for a very successful DIY TBell.
The best part of any dish made at home, and especially a taco style meal, is that it’s completely customizable. Vegetarian? Don’t add the taco meat or use a meat substitute- like Impossible or Beyond meat. If you don’t like black beans? Don’t add them. More of a meat and cheese fan? Stick to just those!
The best advice I have for this recipe, though, is to not let your stomach rule your brain when filling up these Crunchwraps. It fills up quicker than you might think, and the more full the tortilla is, the harder this is to create an enclosed and easily hand held meal.
Homemade Crunchwrap Supreme
Equipment
- large skillet
- small sauce pan (for weight)
Ingredients
- tortillas large or "burrito style". about 1 1/2 for each crunchwrap
- tostadas
- 1 lb ground beef
- queso heated up
- shredded lettuce
- sour cream
- 1 bell pepper, diced any color works
- 1/2 jalapeno, minced optional
- 1 tsp olive oil
- sour cream
- avocado slices
- salsa
- black beans
- 1 tbsp cumin or a packet of taco seasoning
- 1 tbsp paprika
- 2 tsp garlic powder
- 1 tsp onion
- 1 tsp chili powder
- 1 tsp pepper
Instructions
- Cook ground beef and drain fat off. Add cumin, chili powder, garlic powder, pepper, paprika, and onion powder (or a taco seasoning packet). Set aside
- Sautee peppers and jalapeno in olive oil and season with pinches of cumin, paprika, and garlic powder until they are cooked down and starting to brown
- In a clean skillet, heat olive oil or nonstick spray on medium heat for 2-3 minutes
- Lay a large tortilla down and layer ground beef, black beans, peppers, queso, and shredded lettuce in the center of the tortilla. Remember that the larger it is filled the more difficult to fold up later
- Apply a layer of sour cream to a tostada and lay that side down up on the fillings. Apply half a tortilla to the top of the tostada to ensure the whole thing is covered in a soft tortilla. Now fold the bottom tortilla up over the top layer and hold in place with a saucepan until the bottom is golden
- Carefully flip the crunchwrap and cook for a few minutes on the second side until it is golden
- Top with salsa, avocado, more queso, or sour cream
- Repeat for each crunchwrap
Notes
If you enjoyed this homemade Crunchwrap supreme, check out my salsa verde chicken enchilada casserole!
