Copycat Taco Bell Crunch Wrap Supremes

One of my kiddos is crazy about Taco Bell’s Crunch Wrap Supremes.  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.

To assemble these delicious crunch wraps, have ready 12-inch "mega" burrito size soft flour tortillas…

6-inch crispy corn tostadas…

Yummy salsa con queso (cheese sauce with salsa)…

And seasoned taco meat.

Start by spreading the salsa con queso in the center of the flour tortilla.

Top with taco meat.

Cover the meat with a crispy corn tostada.

Now schmear on a little sour cream.

Add shredded lettuce.

And lastly, a healthy dose of diced tomatoes.

Now we fold.

And fold and fold, for a grand total of 6 folds.

Until it looks like this. Hungry yet?

Toast the crunch wrap in a hot skillet, folded side down.

I like to weigh down the drunch wrap with another skillet. When sufficiently toasted, flip and toast the other side.

Ta-da!

Enjoy!

Items used to make this recipe:

(affiliate links)

• cast iron skillets https://amzn.to/32Y1n7W

• 12-inch flour tortillas https://amzn.to/2LLVANE

• 6-inch crispy corn tostadas https://amzn.to/2JZsKaw

• taco seasoning https://amzn.to/30Xp1zK

• salsa con queso https://amzn.to/32ZFEgf

---

Copycat Taco Bell Crunch Wraps

serves 8

Printable Recipe

Ingredients

• 8 mega burrito size soft flour tortilla (12-inch diameter)

• 1 cup Tostitos jarred Salsa con Queso (medium)

• 1 pound seasoned taco meat (recipe below)

• 8 crispy corn tostada (6-inch diameter)

• 1 cup sour cream

• 1 cup shredded iceberg lettuce

• 1 cup diced roma tomatoes

Directions

1. 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.

2. 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.

3. 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.

4. Heat a large cast iron skillet and spritz it with a little nonstick cooking spray.

5. Toast the crunch wrap, folded side down, in the cast iron skillet, weighing it down with another cast iron skillet.

6. 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

Ingredients

• 1 pound of ground beef, cooked and drained

• 1/4 cup taco seasoning mix (or use the recipe below)

• 3/4 cup water

Directions

1. 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

Ingredients

• 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

Directions

1. Combine together and mix well.

Muzzi in Caruzzi

This month's Crazy Cooking Challenge is "Grilled Cheese".  Challenge participants were asked to find any recipe from any blog that fit the grilled cheese theme.  Enter this yummy recipe for Muzzi in Caruzzi from Paulie Tuorto at the blog Giusto Gusto.

Muzzi in Caruzzi is Paulie's family's nickname for a classic Southern Italian fried grilled cheese sandwich called Mozzarella en Carozza.  There are many versions of this amazing sandwich floating around the internet, and you might remember that I shared a similar recipe with you about a year ago), but Paulie's version is less complicated; a little more straight forward. 

Okay, grab yourself some fresh mozzarella, a loaf of crusty bread, and a egg - you're in for an incredible treat!

Here you'll see I dipped my crusty bread in beaten egg and placed them in my pan like an open book or mirror image facing each other - this will ensure the finished sandwich will have both pieces of bread facing the same direction.

When the bread is golden brown on the bottom, flip only one piece and quickly top it with a slice of fresh mozzarella cheese.  Sprinkle with a little salt and pepper and top it with the other slice of bread, toasted side down, touching the cheese.

So now we have a slice of yummy mozzarella cheese sandwiched between two toasted sides of bread.  Now we toast the outside of the sandwich.

Yikes - almost ready.  I can't wait!!  Drooling...

 Ta-da!  Top with fresh basil and savor every delectable bite.

Paulie's Muzzi in Caruzzi (Mozzarella en Carozza)

Printable Recipe

makes 2 sandwiches

Ingredients

• 4 slices good quality crusty bread, sliced thin

• 2 slices fresh mozzarella cheese

• 1 egg, beaten

• salt and pepper

• olive oil and butter for frying

• optional garnishes such as basil, tomatoes, pesto, etc

Directions 

1. Crack your eggs and beat well while you heat a cast iron pan on med-high heat; when hot, add enough olive oil to barely cover the bottom of the pan.

2. Working in single batches, dip each slice into the egg batter briefly, as making french toast, and add to the oil.

3. Fry each slice on one side for 1 minute or until golden brown.

4. Flip one slice over, top with a slice of fresh mozzarella, then flip the other slice and top the mozzarella leaving the uncooked side out.

5. Fry as a sandwich on each side for an additional minute or until golden brown.

Notes

• I prefer to add a pat of butter to the oil in my cast iron frying pan.  I also like to lightly sprinkle the egg-dipped bread and fresh mozzarella with a light sprinkling of salt and pepper. 

• I made a version of this sandwich with sun-dried tomatoes and basil inside, but in the end preferred just cheese inside and topped the finished sandwich with a couple leaves of fresh basil.  Yummo!

• Note from Paulie: When you’re cutting your slices of bread, try to cut them thinner.  The thinner the bread is, the crunchier and less-soggy the sandwiches will turn out.

(affiliate links)