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Homemade Crunch Wrap Supreme

Get ready to experience the ultimate taco night with these mouthwatering Homemade Crunch Wrap Supremes! This copycat recipe brings all the flavors of Taco Bell straight to your kitchen.
We’re talking succulent seasoned ground beef, ooey-gooey melted cheese, cool crisp lettuce, juicy tomato – all wrapped up in a crunchy, crispy corn tortilla and a soft flour tortilla. With just one bite, your tastebuds will go wild for this incredible fusion of textures and flavors!
These Homemade Crunch Wrap Supremes are your ticket to total taco bliss. No more waiting in long drive-thru lines or paying high prices. Now you can sink your teeth into cheesy, meaty, crunchy tacos any night of the week.
Whip up a batch for your family and get ready for your new favorite weeknight meal. The kiddos will be begging for seconds, while the adults will devour them even faster.
Recreate the Taco Bell experience in your own home with this simple, mouthwatering recipe. Trust me, one crunchy, craveworthy bite and you’ll be hooked on Homemade Crunch Wrap Supremes for life! What are you waiting for? Let’s taco ’bout how amazing these are! Your tastebuds will thank you.

What’s the best way to heat the taco shells?
I like to microwave them for 30 seconds which makes them perfectly pliable and just slightly crispy without going soggy.

Can I prep these ahead of time?
Absolutely! Assemble the Crunch Wraps without cooking them, and store in the fridge for up to 3 days before cooking. They take just 2-3 minutes to reheat in a skillet.

What kind of cheese works best?
I love using a Mexican style blend that melts beautifully. Cheddar or Monterey Jack also work great.

Do I need to use crunchy taco shells?
The signature crunch comes from a hard taco shell inside. You can use store-bought or make your own for maximum flavor. Soft taco shells won’t provide the same texture.

What protein can I swap in?
Ground turkey or chicken work well too. Vegetarians can use black beans! Just season accordingly.

Do these reheat well?
They actually taste even better the next day! Reheat in the microwave or a hot skillet for 2-3 minutes. The textures hold up nicely.

What’s the best dipping sauce?
Ranch or nacho cheese sauce for the win! Salsa and guacamole also pair nicely.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1/2 cup water
  • 8 small flour tortillas
  • 4 crunchy taco shells
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheese
  • Sour cream (optional)


  1. Get started by cooking the ground beef. Place a large skillet over medium-high heat. Add 1 pound of lean ground beef to the hot skillet, breaking it apart with a wooden spoon as it cooks. Cook the beef for about 5-7 minutes, until it is fully browned and crumbled. Use the spoon to chop any large pieces. Drain the excess grease by scooping the beef into a fine mesh strainer. Return the beef to the skillet and stir in the taco seasoning packet and 1/2 cup of water. Let it simmer for 2-3 minutes, until the liquid has reduced down and the beef is well coated in seasoning. Give it a taste and add more taco seasoning or salt if desired. Set the seasoned beef aside.
  2. While the beef cooks, prepare the tortillas and shells. Take 4 small flour tortillas and wrap them in a damp paper towel. Microwave for 20-30 seconds until warm and pliable. Be careful not to overheat them or they can become chewy. Open the paper towel and stack the tortillas on a plate, covering with foil to keep warm. If you have time, wrapping them in foil and heating them in a 300F oven for 10 minutes works too.
  3. For the crunchy taco shells, gently wrap 4 taco shells in paper towels. Microwave for 30 seconds just to warm and soften them up slightly – be careful as they can break if overheated.
  4. Now it’s time for assembly! Set up your workspace with all the fillings and components. Working one at a time, take a flour tortilla and place it on a clean work surface. Spoon 2-3 tablespoons of the seasoned beef mixture onto the center of one half of the tortilla. Top with a handful of shredded lettuce, a spoonful of diced tomatoes, and a pinch of shredded cheese.

Cooking tips :

  • Use corn or flour tortillas instead of taco shells for a softer, chewier crunch. Warm them up before assembling.
  • For crispiest shells, lightly brush or spray both sides with oil before cooking. Fry in a hot skillet until golden brown.
  • Play around with different cheese flavors and textures – a blend works great or try pepper jack for a kick.
  • Add hot sauce or diced jalapeños to the beef mixture for extra heat.
  • Keep Crunch Wrap ingredients chilled for easier assembly and a neater package.
  • Don’t overfill the tacos – less is more when it comes to getting that perfect crunch.
  • opt for turkey or chicken ground meat for a healthier take. Season the same way as beef.

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