• Antoinette

When you’re in a Crunch please come see me! I’ve got you covered!

One fast food restaurant that never ceases to amaze me is Taco Bell! How is it they have same ingredients in almost every item on menu but yet it’s all so different! OHHHHH baby baby that Crunchwrap is my favorite!

Copycat Taco Bell Crunchwrap

#copycatrecipes #tacobell #tacobellcrunchwrap #amazinglydelicious #sourcream #groundbeef #mexicancheese #tacoseasoning #tortillas #tostado #quesocheese #soyummy #thefeedfeed #Heresmyfood #yum #addicting #cantstopeating #thefeedfeed


5 tbsp. olive oil

1 pound ground beef (I used 80/20)

2 tbsp. taco seasoning

1/4 cup water

6 large flour tortillas

1 15 oz. jar of nacho or queso cheese dip

6 tostada shells

1 cup sour cream

2 cups shredded lettuce

1 large tomato, diced

1 medium onion ( with used Vidalia)

1 cup Mexican cheese blend, shredded

1 clove garlic, diced


In a large skillet, over medium to high heat, cook and crumble the ground beef until no longer pink. Add the onion and continue to cook with beef until onion translucent and tender. Drain the grease.

Stir in the taco seasoning mix and water. Add the garlic. Continue to cook until garlic fragrant. Reduce heat to low and let simmer for approx. 5 minutes.

Warm the cheese sauce in a microwave-safe bowl until warm. Place the flour tortillas on a plate and microwave for approx. 20 seconds to warm them.

Assembling Crunchwrap

Place one flour tortilla on a flat surface. Spread approx. 1/2 cup of taco meat onto the center of the tortilla. Drizzle 3 tbsp. of cheese over the meat. Place a tostada on top of meat. Spread a layer of sour cream over the tostada shell (this also helps the tortilla stick). Top with lettuce, tomato and the shredded Mexican cheese.

Carefully fold a section of tortilla up towards the tostada and then continue to work your way around folding the flour tortilla as you work around entire tortilla. There will be a spot left open in the center. Cut a circular piece of another flour tortilla and tuck it in the center.

Repeat with all remaining tortillas, tostadas and fillings. You'll have 6 crunch wraps total.

In large skillet add 1 tbsp. of the vegetable oil (1 tbsp. for 2 wraps) and heat over medium to high heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden brown. Flip over and cook other side until golden-brown. Repeat process with all crunch wraps. Serve immediately.

Enjoy! 😉

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