Taco Bell Copycat: The Crunchwrap Supreme

Taco Bell Copycat: The Crunchwrap Supreme
Taco Bell has been around for a long time, which isn’t surprising if you think about how many generations of people actually talk about it.
Originally founded by Glen Bell, an entrepreneur who started his journey with hot dog stands, the concept of Taco Bell made its way into the world in the early 1950s. Bell’s small taco stand was called Taco-Tia.
After running a string of El Tacos in California, Bell sold the company off to his partner and started up Taco Bell. This was 1964 – and the rest is history!
As of 2018 there are just over 5,000 Taco Bells open in the United States. The fast food chain is known for their 24-7 hours, hot sauce, “mystery meat,” and cheap prices – all of which began with tacos.
Here are a few of the more popular menu items:
Crunch & Soft tacos
Cinnamon twists
Cheesy gordita crunch
Crunchwrap Supreme
7-layer burrito
In this post, we’re going to be tackling a copycat recipe of the Crunchwrap Supreme. Unfortunately for Taco Bell, they’re not known as one of the more nutritious fast food restaurants – actually, there have been quite a few scandals regarding their ingredients and quality.
There have been salmonella outbreaks, E.coli outbreaks, and of course the famous (and proven false) claim that Taco Bell’s meat was only 36% beef.
This is exactly why we love copycat recipes – you get the same great dish, made at home, oftentimes cheaper and almost always more nutritious. You get to dictate what you put into it – so less sodium, more veggies, a better protein source.
Check out our recipe for the Crunchwrap Supreme below, and feel free to play around with it – substitute out some ingredients for others and see if you can re-create that addictive flavor we all love about Taco Bell, without the unhealthy stomach ache!
1lb ground beef
A mix of chili powder, cumin, salt, black pepper, and paprika to season
Large tortillas hint: use alternatives such as spinach or tomato wrap for a healthier touch
Tostada shells
Sour cream
Cheese sauce – store bought is fine, but homemade is quick and easy as well!
Shredded cheese mix
In a skillet over medium heat, cook the ground beef with spices to season. Break the meat up occasionally with a spoon to ensure an even browning. There should be no more pink, but you don’t want to over-do it and end up with dry meat either.
When the meat is cooked, drain the fat.
Stack four tortillas on top of each other and place one tostada in the center, cutting around it with a knife to make same-sized tortillas.
To assemble the Crunchwrap, place one large tortilla on a plate. Add a scoop of ground beef and drizzl ewith cheese sauce. Place a tostada shell on top. Cover this with sour cream and then the lettuce, tomato, and shredded cheese. Top it all off with one of the small tortillas you cut earlier.
Fold the edges of the large tortilla in toward the center. You’ll notice pleats – this is normal.
Heat a skillet over medium heat and add the oil. Being careful but quick, flip the Crunchwrap over and place it in the skillet, cooking until the tortilla is golden and holds together. It won’t be completely secure, so don’t try to shake it around or handle it too much.
Remove from the skillet and place on a plate. Repeat with other tortillas.
Bonus recipe: Breakfast Burrito
People go to Taco Bell at all hours of the day – and very often, the middle of the night.
Another popular item on the menu is the breakfast burrito, and it’s a great option if you bought a decent amount of tortillas and aren’t sure what to do with them.
Large tortillas
Cheese (sliced or shredded)
Black beans
Chopped avocado
Chopped peppers
To assemble this burrito, start by scrambling the eggs.
In a separate skillet brown the tortilla on medium-low, but not enough to be crunchy. Place it on a plate and get the other ingredients ready.
Chop up the avocado and peppers.
Hint: choose an avocado on the firmer side, so that it won’t turn to mush in the burrito. When you’re looking for peppers keep in mind that red peppers tend to be sweeter, and green, more tangy.
Spoon some scrambled eggs into the center of the burrito, making sure not to load it up too heavily. Add the veggies, cheese, and beans. For a little extra flavor consider throwing in cilantro and lime.
To wrap the burrito, flip one edge over the fillings and pull it all back toward you tightly. Now fold in one of the sides (this should be just a small overlap) and then the other. Making sure both sides are secure, roll the rest of the burrito away from you, tightening your grip to keep everything together.
If you’re planning on taking this burrito on the go, wrap it tightly in some tin foil.


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