Cook This: Taco Bell Crunchwrap Supreme

Truth be told: My teenage son’s love for Taco Bell Crunchwraps knows no bounds. So much so, that I’ve tasked myself with mastering the art of the Crunchwrap. Flavor wise, Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so I do too: My version comes loaded with seasoned ground beef with cheddar cheese, plus lettuce, tomato, and sour cream, all packaged and griddled in a flour tortilla. Don’t forget that crispy tostada shell — it’s not a Crunchwrap without the crunch!

INGREDIENTS:

1 pound of ground chuck beef

1 chopped sweet onion

1 packet of Siete Foods taco seasoning

4 large soft flour tortillas

4 toasted corn tortillas AKA tostada shells

1 cup cheddar cheese 

1 cup chopped tomatoes

1 cup shredded lettuce

1 cup sour cream

oil of your liking

PREPARATION:

In a large nonstick skillet over medium heat, grill your chopped onion. Add ground beef and  Siete Foods spice packet. Cook the mixture, breaking up the meat with a wooden spoon or spatula, until no longer pink, which will take about 6 minutes. Once cooked through, remove the meat into a bowl and set aside, then drain the fat and wipe the skillet clean.

Now, it’s time to build the Crunchwraps. Add a scoop of ground beef to the center of a large flour tortilla, leaving a generous border for folding. Next, place a tostada shell on top. Add cheese, lettuce, sour cream and tomato.

Place another tortilla (you can trim it to be smaller if you like) on top and tightly fold edges of the original tortilla toward the center, creating pleats. Quickly invert the Crunchwraps so the pleats are on the bottom and they stay together.

In the same skillet over medium heat, heat up the oil. Add your Crunchwrap seam-side down and cook until the tortilla is golden, which will take about 3 minutes per side. Repeat this process with the remaining Crunchwraps until all are toasty and golden brown. 

And just like that, you’ll never visit a Taco Bell drive thru again!