Taco Bell Crunchwrap

The Taco Bell Crunchwrap made at home!

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:10:00
Total Time: 0:20:00
Serving Size: Makes 4 Crunchwraps Ingredients
  • 1 Pound Ground Beef (80/20)
  • 1/2 Teaspoon Chili Powder
  • 1/4 Teaspoon Cumin Powder
  • 4 10" Flour Tortillas
  • 1/2 Cup Sour Cream
  • 1 Cup Cheddar Cheese (shredded)
  • 1 Cup Salsa (store bought - I use Tostitos brand)
  • 1 Bag Tortilla Chips (Or 4 tostadas if you can find them)
  • 4 6" Flour Tortillas
Directions
  • Cook your beef - In a cast iron skillet, add your beef, chili powder and cumin powder. Cook, breaking up with a wooden spoon until there is no more pink on the meat. Drain the meat through a sieve, and discard of the fat that drains out.
  • Have all your ingredients in little bowls so it's easy to assemble. Lay down one of your large flour tortillas, and in the center, add some sour cream. Top with some shredded cheddar, then salsa, your ground beef, chips (or Tostadas if you can find them), and then top with the smaller flour tortilla.
  • Fold the larger tortilla carefully around the smaller tortilla in a clockwise pattern, overlapping the flaps so that the entire wrap is contained and you can't see any of the insides. Carefully place the crunchwrap, seam-side down in a pan and heat up over a medium high heat. Once the outside has gotten golden brown, carefully flip over and brown on the other side. Serve hot.