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Crunchwrap Supreme (Taco Bell Copycat Recipe)

Crunchwrap Supreme (Taco Bell Copycat Recipe)

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Skip the drive thru Fan-O’s and head straight to the kitchen to whip up your own Dan-O-Myte homemade crunchwrap supreme! Not only is this recipe easy to follow along with, but this is what we call a pantry recipe. We use a lot of stuff that’s commonly found in most people’s pantries to whip it together. Sure you might need a few extra things but we almost guarantee you have some ground beef, black beans, garlic and onion, Dan-O’s Spicy, and tortillas! This recipe makes you about 8 crunchwrap supremes, now that’s good value.

History of the Crunchwrap Supreme

You may think the Crunchwrap Supreme has been with Taco bell since the beginning, but it’s actually a fairly recent addition. The world of fast food would ultimately change for the better with the release of the now iconic crunchwrap supreme in 2005. It was heavily promoted during it’s introduction with commercial, print ads, and anything in between. Its tagline was “Taco Bell classic taste made modern”. The customer feedback was immediate, people couldn’t get enough of it! According to Taco Bell, the crunchwrap supreme was the chain’s most successful product introduction ever. However there was an issue, the crunchwrap supreme was initially introduced as a limited time offering, and sales ended in the summer of 2005. Thankfully, Taco Bell knew when they had a good thing going, and quickly intrdouced the item permanently in January of 2006.

When the crunchwrap supreme was in “development”, they had quite a time naming the thing. Originally, Taco Bell considered a few names with “Mexagon” chief among them. Stephanie Perdue, a Taco Bell marketing director told a news outlet this ancetodate, “We had to choose what aspect of the dish we wanted to emphasize. WHat really stood outfor us was the texture, the combination of a crunchy and soft shell. But the shape was also unusual. Who’s ever eaten a hexagon? The end result of that brainstorM was “Mexagon”.

Other names included “Crunchwich”,”crunchilada”, and “Origami Tostada”. Taco Bell found that during product testing, people responded more to the crunch than the shape. They also got feed back that it was a sandwich, and rather a wrap. Leading to combining the two into Crunchwrap!

Folding your Homemade Crunchwrap Supreme

The hardest part for me when making a crunchwrap is always folding it. In theory, it’s simple but there’s some nuance to it. Start by laying your large tortilla and filling it up with the innards, then take and fold the top down to the center. Now take the top right corner, and fold into the center. Work your way around the edges, folding into the center until you’ve made all the way around the edges. Take the folded crunchwrap and lay seam down into a hot pan and sear it to secure it. Congratulations, you’ve made the perfect homemade crunchwrap supreme!


  • 2 lbs ground beef
  • 2 can black beans (drain 1)
  • 2 tbs minced garlic
  • ½ large diced onion
  • 3 diced jalapenos
  • 1 can Ro-Tel
  • 1 can chipotle sauce (small)
  • Spicy Dan-O’s Seasoning
  • Beef stock (or water)
  • Paprika
  • Queso
  • Large tortillas (as big as you can find)
  • Slightly smaller tortillas (optional)
  • Toastada shells
  • Taco Bell sauce and toppings of your choice (tomato, lettuce, and sour cream)

Preparation Instructions

  1. Dice your half onion and jalapenos, and mince your garlic. Set off to side.
  2. Chop your lettuce and tomatoes to desired consistency and set sour cream and toppings to the side.
  3. Add garlic, onions, and jalapenos to hot pan with olive oil. Saute for 3-4 minutes.
  4. Mix in beef, and break into chunks as it is cooking. Mix in about a cup of beef stock while the beef cooks.
  5. Once the meat is brown, strain out the excess grease from beef and veggie mixture and return to pan. Mix in the chipotle sauce, Ro-Tel, about ¼ cup Dan-O’s Seasoning, and ⅛ cup paprika.
  6. Add more beef stock and Cerveza to the beef filling, and mix together. Let simmer for 10-15 minutes on low.
  7. Make your black beans in a microwave safe dish, and set off to the side. Preheat oven to 350° F.
  8. Add tostadas to oven and bake for 3-4 minutes at 350 degrees.
  9. Build your crunchwrap by laying out a large (12 inch or larger) tortilla. Start by putting your toppings, such as lettuce, sour cream, and tomato in the center in a circle.
  10. Place a tostada on top of your toppings, and then add queso, beans, and then beef over the top-facing side of the toastada.
  11. Start folding your crunchwrap closed corner by corner. “Glue” the corners shut by brushing on hot water if needed. If your tortilla isn’t large enough, add a smaller tortilla over the beef filling before folding the corners so none falls out (pro move).
  12. After you fold the corners, add crunchwraps to well-oiled pan at medium heat face down for 1-2 minutes. After it is sealed shut, flip and toast on other side.
  13. Serve with Taco Bell sauce and sour cream. Enjoy!


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