Taco Bell's Crunchwrap Supreme at Home

• servings: 6 servings
• total time: 30 minutes

Ingredients

Cumin, 1 part

Chili Powder, 1 part

Smoked Paprika, 1 part

Garlic Powder, 1/2 part

Onion Powder, 1/2 part

Ground beef, ~450 g

Salt, 5 g

Homemade taco seasoning, 15 g

Tomato Paste, 5 g

Beef broth, 15 g

MSG, a sprinkle

Corn tortillas, 4-6

Large 12" flour tortillas, 4-6

Cooking oil, as needed

Pepper Jack Cheese, undefined

Tomatoes, undefined

Lettuce, undefined

Sour Cream, undefined

Hot Sauce, undefined

Lime juice, undefined

Pickled onions, undefined

Directions

Make the taco seasoning

Mix together all homemade taco seasoning spices in a container, then set aside. Make however much you want and save extra for future uses. For this recipe, which uses 450 grams / 1 lb of ground meat, you'll need around 15 grams worth of the spice mix.

Cook the beef

Set a pan over medium-high heat. Once hot, add the beef, salt, homemade taco seasoning, a pinch of MSG, and a squirt of tomato paste. Using a potato masher, crush the beef up into small pebble-like bits. Once browned and cooked through, turn the heat off. Stir in the beef broth to give it a softer texture. Taste and adjust as needed. Cover or set aside until ready to use.

Prep components

Make the crispy tostadas: Spritz each corn tortilla with baking spray or oil and crisp in an air fryer, under the broiler in the oven, or in a pan. Toast until golden brown and crunchy. Alternatively, just use pre-made tostadas. Assemble any other needed components: Grate the pepper jack cheese, dice and salt the tomatoes, and shred the lettuce. Gather other components.

Assemble the crunchwraps

To assemble, first place a large flour tortilla in the pan with a handful of grated cheese in the center. Once the cheese has started to melt, remove it from the pan. Using the size of the corn tortilla as a guide, place a pile of seasoned beef in the center, then add a drizzle of sour cream, hot sauce, and lime juice. Place the crispy corn tortilla over the top of the beef. Spread more sour cream on the corn tortilla, then add the tomatoes, lettuce, and pickled onions. Be careful not to overfill it or it will be tough to fold.

Finish toasting & serve

Fold the flour tortilla towards the center in a circle around the corn tortilla. Place the folded side face down in the hot pan and crisp the bottom of the crunchwrap to seal, then flip and crisp the top until golden browned. Repeat with remaining crunchwraps. Cut in half and enjoy with extra sour cream and/or hot sauce.

Nutrition

• Calories: 697