As I mentioned before, I started out making these copycat Crunch Wraps as a camping meal because if you precook and season the ground beef, they are super quick and easy to make in one pan. My family loves these, and they are really simple and you can tailor them to your tastes.
These homemade crunch wraps are seasoned ground beef, cheese sauce, shredded cheese, a crunchy layer (either a tostada or a corn tortilla you baked until crunchy), sour cream, lettuce and tomato. We had some taco bell fire sauce we got at the grocery store, so ate them with that. I have found by trial and error that the easiest way to make these is to cook the ground beef with the taco spices, and then add the cheese sauce and shredded cheese to the meat and mix it in. This helps keep the meat together in the wrap, and it makes less layers you have to assemble.
I have always used corn tortillas that I bake until crunchy for the crunch layer. One trick to this is to lay the tortillas between two layers of parchment and then between two baking sheets because then they bake perfectly flat which makes it easier to assemble and eat.
Homemade Taco Bell Crunch Wraps
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning I just eyeball a mix of garlic powder, onion powder, chili powder, coriander, cumin, and salt and pepper to taste
- 1/2 cup cheese whiz
- 1 cup store bought cheese sauce or make your own
- 1/2 cup shredded cheddar cheese
- 6 tostadas or toasted corn tortillas to use corn tortillas, bake on 350 for about 15 minutes or until crunchy
- 6 large burrito sized tortillas
- 6 smaller sized taco tortillas
- sour cream
- chopped lettuce
- chopped tomato
- hot sauce for serving
- oil for toasting wraps
Instructions
- Heat a skillet over medium heat and add the ground beef. Add in the taco seasonings and a little salt and pepper but hold off on much salt, as you will add cheese sauce to the meat later which has a fair amount of salt. You can always add more salt to the meat mixture later.
- Cook, stirring often, until the meat is fully cooked. Reduce heat to low and add in the cheese sauce, cheese whiz and shredded cheese. Stir until creamy and melted and taste, adjusting the salt and pepper as needed. Set aside.
- Bake the corn tortillas to make the crunchy layer and set aside.
- Take the 6 small flour tortillas and trim them down so you have a circle about 4 inches across, this will be the circle to cover the center of the back of your wrap.
- When ready to cook them, have two skillets lightly oiled ready to go. Take one large burrito sized tortilla and lay it flat. Make a circle of the meat mixture in the center the same size as the corn tortilla. Place a crunchy corn tortilla on top. Cover the top of that with sour cream and then lettuce and tomato. Place the circle of flour tortilla you cut out over the center, and slowly fold up one side of the larger tortilla, moving a circle until you have folded up all the sides. Have your skillets heating on medium and ready to go. Using your hands to help keep the folded up tortilla sides in place, place the wrap with the folded sides down into the pan.
- You want to crisp up that side first so it doesn't unfold. Leave to toast until it is well browned and crunchy. Flip and toast the other side. When finished, serve with hot sauce.
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