Taco Bell Crunchwrap Supremes
It's easier to make this Mexican fast food treat than you would think!
Thanks to reader, Robyn, for telling me the correct order of ingredients that Taco Bell does to make the crunchwrap. I adjusted the recipe that I originally made to reflect those instructions! This is one of my all-time favorite things to get off the Taco Bell menu. It's a three-way tie between Crunchwraps, chicken quesadillas, and Nachos Bell Grande. I think pretty much every time I've had Taco Bell lately, I've ordered the Crunchwrap. I also finally figured out the trick to making them at home. I have to use my teflon-coated nonstick frying pan. I cannot use anything else. I'm sure it would work well on my nonstick griddle as well, but I always use my frying pan. I do the cheese side down (as carefully as I can without burning my fingers) and let it cook first so that side can be sort of glued together.
What you need:
6 burrito-size flour tortillas
6 corn tortillas
Mild cheddar cheese, shredded
1 lb. ground beef
1 pkg. taco seasoning
2 tbsp. olive oil
Salsa con queso
Lettuce, shredded
1 roma tomato, diced
Sour cream
Directions:
Heat olive oil over medium high heat. Add ground beef. Crumble and brown. Drain, if needed.
Add taco seasoning according to package instructions.
To assemble: spread salsa con queso in middle of flour tortilla (where the corn tortilla will go), then add ground beef and a corn tortilla.
On top of that, spread sour cream and top with lettuce, tomato and cheese.
Fold flour tortilla in to the center, little by little.
Spray the top with nonstick cooking spray and place face down (the opening is facing down) in a nonstick skillet over medium heat.
Brown on both sides, flipping once, and set aside. Repeat with remaining ingredients.
Recipe adapted from Food for accuracy
Originally posted on Fantastical Sharing of Recipes on September 12, 2017