Homemade Taco Bell Crunchwrap Supreme
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon chili powder
  • 2 tablespoon cumin
  • 1 1/2 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2 teaspoon paprika
  • one 28-ounce can whole tomatoes
  • 1 1/2 tablespoon butter
  • 1 tablespoon cornstarch
  • 1/2 cup milk, plus more if needed
  • 2 tablespoon cream cheese
  • 1 1/2 cup grated cheddar cheese
  • 1/2 teaspoon hot sauce
  • 1 teaspoon seasoning from taco sauce
  • 1 pound ground beef
  • 1 tablespoon onion flakes
  • 1 teaspoon beef bouillion
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sugar
  • 3/4 cup water
  • 6 10-inch flour tortillas, warmed
  • 6 tostadas
  • 1 cup sour cream
  • 2 tomatoes, chopped, tossed with 1/4 cup of the taco sauce
  • 2 cup shredded lettuce
  • cooking spray, for frying
Directions
  1. Combine all of the spices together in a resealable container and set aside. In a food processor fitted with a steel blade, purée the tomatoes until smooth. Add to a small saucepan and add 1 tablespoon salt (or more to taste) to the tomatoes. Simmer until sauce is thickened, about 30 minutes. Reserve the leftover spice blend for later use.
  2. In a medium-sized saucepan, melt the butter over medium-high heat. Whisk in the cornstarch and cook for 1 minute, and then slowly whisk in the milk. If the sauce is too thick, add a little more milk. Simmer until thickened, about 2 minutes, and then add the cream cheese, Cheddar cheese, hot sauce, and seasonings. Keep warm until ready to use.
  3. Brown the meat in a large skillet over medium-high heat until halfway cooked, breaking it up as little as possible with the spoon. Remove the par-cooked meat from the skillet and add to a food processor. Pulse once or twice until the meat is a finely ground consistency. Add back to the skillet over medium heat and add the rest of the spices, including the cornstarch. Cook for 2 minutes, stirring to evenly distribute the spices, and then add the water. Simmer for 5-10 minutes, until the meat is cooked through and the sauce is thick and flavorful.
  4. To assemble the Crunchwrap Supreme, place 1 flour tortilla out on a work station. Add a spoonful of the meat mixture to the center and top with a similar size spoonful of nacho cheese. The amount you add is up to your personal preference, but make sure to evenly distribute the meat and cheese sauce between all 6 tortillas. Top the meat and cheese mixture with a tostada, and then place 1 tablespoon of sour cream on top. Add a sprinkle of the marinated tomatoes and shredded lettuce on top and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon.
  5. Heat another medium skillet over high heat and grease it with some cooking spray. Fry the Crunchwrap Supreme on each side for about 1-2 minutes, until it gets a nice golden brown crust. Serve with a side of taco sauce.