DIY Taco Bell Crunchwrap Supreme

Prep Time: 1 hour

Cook Time: 30 minutes

Serves: 6-8


Spice Mixture:

  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper

Nacho Cheese:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • 2 cups shredded American cheese
  • 1 (4-ounce) can green chilies


  • 2 tablespoons extra-virgin olive oil
  • 1-pound lean ground beef (80/20)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups nacho cheese
  • 5 large burrito-sized flour tortillas
  • 4 tostadas
  • 1 cup sour cream
  • 1 cup shredded iceberg lettuce, chilled
  • 1 cup tomato, diced, chilled
  • 1 ½ cups shredded Mexican cheese blend
  • Vegetable oil, for greasing
  • Kosher salt and freshly ground black pepper, to taste


For the spice mixture:

In a small bowl combine the cumin, oregano, garlic powder, onion powder and cayenne. Set aside.

For the Nacho Cheese:

In a medium saucepan add the butter and place over medium heat. Allow to melt then whisk in the flour. Cook an additional minute to cook out the flour flavor. Whisk in the milk and allow to come to a simmer. Simmer for 4 to 5 minutes until just thickened. Stir in the American cheese and green chilies and allow to melt completely. Season with salt and pepper. Set aside.

For the Crunchwrap:

In a large saute pan, heat the olive oil. Add the ground beef and cook until browned, 6 to 7 minutes. Move to one side of the pan and add the onion and garlic. Allow to cook until softened, 3 to 4 minutes. Sprinkle over the spice mixture and season with salt and pepper and stir to coat the meat, allowing the spices to toast slightly.

Cut one of the large flour tortillas into four 4-inch in diameter circles (this will go on top in the center of the crunch wrap).

Lay a large flour tortilla on a flat surface. Top with ½ cup of the taco meat mixture and drizzle with 2 to 3 tablespoons of nacho cheese. Top with a tostada and spread a thin layer of sour cream over the crispy tostada. Top with lettuce, tomato and shredded cheese.

Place the smaller cut out circular flour tortilla in the center over the cheese. Fold the flour tortilla up over the tostada shell and filling, working your way around the outside. Repeat with the remaining filling and burrito shells.

Preheat a large cast iron pan or griddle and brush with vegetable oil over medium-low heat. Place the tortillas seam-side down and allow to toast for 3 to 4 minutes until golden brown. Flip and repeat until completely golden and cheese has melted through.

Cut in half and serve.

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