One of my kiddos is crazy about Taco Bell Crunch Wraps. So crazy about them that I felt the need to get one to see what all the fuss was about. I have to admit, it was super delicious so I decided to come up with a homemade version which has quickly become a family favorite... and the kid that started it all thinks they're even better than the original. Decide for yourself.
To make these, you'll need 12-inch mega burrito-sized soft flour tortillas and 6-inch crispy corn tostadas. I was able to find both at a local Hispanic grocery store.
Copycat Taco Bell Crunch Wraps
- 8 12-inch burrito size soft flour tortilla
- 1 cup Tostitos jarred Salsa con Queso (medium)
- 1 pound seasoned taco meat (recipe below)
- 8 6-inch crispy corn tostada
- 1 cup sour cream
- 1 cup shredded iceberg lettuce
- 1 cup diced roma tomatoes
- Place a soft burrito size tortilla on a flat surface and spread 2 tablespoons of the salsa con queso into a 5-inch circle right in the center of the tortilla.
- Layer the remaining ingredients on top of the salsa con queso in the following order: 1/4 cup taco meat, 1 corn tostada, 2 tablespoons sour cream, 2 tablespoons shredded lettuce, and 2 tablespoons diced tomatoes.
- Now it's time to fold the crunch wrap - starting at the 12 o'clock position, grab the flour tortilla at the perimeter and fold it over until it reaches the center of the tomato layer; repeat at the 2, 4, 6, 8, and 10 o'clock positions until you've gone around the entire perimeter of the tortilla and have a total of 6 folds - all the contents should be enclosed inside a hexagon shaped package.
- Heat a large cast iron skillet and spritz it with a little nonstick cooking spray.
- Toast the crunch wrap, folded side down, in the cast iron skillet, weighing it down with another cast iron skillet.
- When the first side is toasted well, flip it over and toast the second side. Serve hot.
Note: Sometimes I add a little extra cheese on top of the tomato layer. The hubs really likes them that way.
Seasoned Taco Meat
- 1 pound of ground beef, cooked and drained
- 1/4 cup taco seasoning mix (or use the recipe below)
- 3/4 cup water
- Add taco seasoning mix and water to 1 pound of cooked and drained ground beef; heat until it bubbles, then reduce heat to low simmer for 10 minutes.
Taco Seasoning Mix
makes approx 1/4 cup - enough to season 1 pound of cooked ground beef
- 1 tablespoon all purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon dried onion flakes
- 1 teaspoon beef bouillon granules or beef soup base
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon onion salt
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon granulated sugar
- Combine together and mix well.