Copycat Crunchwrap Supreme: The Ultimate Recipe & Guide

Taco Pasta: the ultimate weeknight dinner champion! Are you ready to ditch the same old boring pasta routine and embark on a flavor fiesta? Imagine the creamy, cheesy comfort of pasta colliding head-on with the zesty, savory goodness of tacos. It’s a culinary mashup that will have your taste buds singing and your family begging for seconds.

While not steeped in centuries of tradition like some Italian pasta dishes, Taco Pasta is a modern marvel born from our love of convenience and bold flavors. It represents the beautiful fusion of cultures and the willingness to experiment in the kitchen. Think of it as a celebration of Tex-Mex cuisine, reimagined in a comforting pasta form.

What’s not to love? This dish is incredibly easy to make, requiring minimal ingredients and effort. It’s a fantastic way to use up leftover taco meat, making it both budget-friendly and environmentally conscious. But beyond its practicality, the real magic lies in the taste. The creamy sauce, infused with taco seasoning, perfectly coats the pasta, while the toppings – think shredded cheese, salsa, sour cream, and avocado – add layers of texture and flavor that will tantalize your senses. It’s a guaranteed crowd-pleaser, perfect for busy weeknights, potlucks, or any occasion where you want a delicious and satisfying meal without spending hours in the kitchen. So, let’s get cooking and create some Taco Pasta magic!

this Recipe

Ingredients:

• For the Seasoned Ground Beef:
• 1 pound ground beef (80/20 blend recommended for flavor)
• 1 packet taco seasoning (or homemade blend, see notes)
• ½ cup water
• For the Nacho Cheese Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk (whole milk recommended for richness)
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional, for a kick)
• 8 ounces shredded cheddar cheese (sharp or medium)
• 2 ounces processed cheese (like Velveeta, for smoothness)
• For the Toppings and Assembly:
• 4 large (10-12 inch) flour tortillas
• 4 tostada shells (flat, crispy corn tortillas)
• ½ cup sour cream
• ½ cup shredded lettuce (iceberg or romaine)
• 1 tomato, diced
• ½ cup nacho cheese sauce (from above)
• Cooking oil or spray

Preparing the Seasoned Ground Beef:

1. Brown the Beef: In a large skillet over medium-high heat, crumble the ground beef and cook until browned. Drain off any excess grease. This is a crucial step, as excess grease will make your Crunchwrap soggy.
2. Season the Beef: Add the taco seasoning packet (or your homemade blend) to the browned beef. Stir well to coat all the beef evenly.
3. Simmer with Water: Pour in the ½ cup of water. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for about 5-7 minutes, stirring occasionally, until the water has evaporated and the beef is nicely seasoned and slightly thickened. This allows the flavors to meld together beautifully.
4. Set Aside: Remove the seasoned ground beef from the heat and set aside. Keep it warm while you prepare the other components.

Making the Nacho Cheese Sauce:

1. Make a Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which is the base for your cheese sauce. Be careful not to burn the roux, as this will affect the flavor of the sauce.
2. Whisk in the Milk: Gradually whisk in the milk, about ½ cup at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. Continue whisking until the mixture is smooth and starts to thicken slightly.
3. Add Seasonings: Stir in the salt, garlic powder, onion powder, and cayenne pepper (if using). Whisk to combine.
4. Melt the Cheese: Reduce the heat to low. Add the shredded cheddar cheese and the processed cheese (Velveeta). Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of milk to thin it out. If it’s too thin, continue cooking over low heat, stirring constantly, until it reaches your desired consistency.
5. Keep Warm: Remove the nacho cheese sauce from the heat and keep it warm until ready to assemble the Crunchwraps. You can place it in a heat-safe bowl over a pot of simmering water to keep it from cooling down and thickening too much.

Assembling the Crunchwrap Supremes:

1. Warm the Tortillas: Lightly warm the large flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable and easier to fold. This will prevent them from tearing during assembly.
2. Layer 1: Ground Beef: Place one large flour tortilla on a clean, flat surface. Spread about ¼ of the seasoned ground beef evenly in the center of the tortilla, leaving about 2-3 inches of space around the edges.
3. Layer 2: Nacho Cheese Sauce: Spoon about 2 tablespoons of the warm nacho cheese sauce over the ground beef. Spread it evenly.
4. Layer 3: Tostada Shell: Carefully place one tostada shell on top of the nacho cheese sauce. Press down gently to secure it.
5. Layer 4: Sour Cream: Spread about 2 tablespoons of sour cream evenly over the tostada shell.
6. Layer 5: Lettuce and Tomato: Sprinkle about ¼ cup of shredded lettuce and diced tomato over the sour cream.
7. Folding the Crunchwrap: This is the trickiest part, but with a little practice, you’ll get the hang of it! Starting at one point on the tortilla, fold a small section of the edge towards the center, pressing down gently. Continue folding around the entire tortilla, overlapping each fold slightly, until you have a sealed, multi-layered hexagon shape. If the tortilla is too stiff to fold easily, you may need to warm it slightly more.
8. Repeat: Repeat steps 2-7 for the remaining three Crunchwraps.

Cooking the Crunchwrap Supremes:

1. Heat the Skillet: Heat a large skillet over medium heat. Lightly coat the skillet with cooking oil or spray.
2. Cook the Crunchwraps: Place one or two Crunchwraps, folded side down, in the hot skillet. Cook for about 2-3 minutes per side, or until golden brown and crispy. Use a spatula to gently press down on the Crunchwraps while they are cooking to ensure even browning and to help seal the folds.
3. Serve Immediately: Remove the cooked Crunchwraps from the skillet and serve immediately. Cut them in half to reveal the layers inside.

Notes and Variations:

• Homemade Taco Seasoning: If you prefer to make your own taco seasoning, combine 2 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon oregano, ¼ teaspoon salt, and a pinch of cayenne pepper (optional).
• Spicy Crunchwrap: Add a few dashes of hot sauce to the ground beef or sour cream for a spicier kick. You can also use pepper jack cheese in the nacho cheese sauce.
• Vegetarian Crunchwrap: Substitute the ground beef with seasoned black beans or lentils.
• Supreme Sauce Substitute: If you don’t have sour cream, you can use a mixture of mayonnaise and lime juice for a similar tangy flavor.
• Cheese Options: Feel free to experiment with different types of cheese in the nacho cheese sauce. Monterey Jack, Colby Jack, or even a little bit of pepper jack can add interesting flavors.
• Make Ahead: You can prepare the seasoned ground beef and nacho cheese sauce ahead of time and store them in the refrigerator. When you’re ready to assemble the Crunchwraps, simply reheat the ingredients and proceed with the assembly and cooking steps.
• Preventing Soggy Crunchwraps: The key to a non-soggy Crunchwrap is to use a crispy tostada shell and to avoid overfilling the tortilla. Also, make sure to drain off any excess grease from the ground beef.

Enjoy your homemade Copycat Crunchwrap Supremes! They’re a fun and delicious way to enjoy a classic fast-food favorite in the comfort of your own home.

Conclusion:

This Copycat Crunchwrap Supreme recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the satisfying crunch of the tostada to the creamy, cheesy, beefy goodness nestled inside, every bite is a mini fiesta in your mouth. I truly believe this recipe is a must-try because it delivers all the deliciousness of the original, but with the satisfaction of knowing you made it yourself, and probably saved a few bucks in the process! Plus, it’s surprisingly easy to customize to your own tastes.

Think of this recipe as a starting point for your own Crunchwrap adventures. Feeling adventurous? Swap out the ground beef for shredded chicken or seasoned black beans for a vegetarian option. Add a layer of guacamole for extra creaminess, or a dollop of sour cream for a tangy twist. If you’re a spice lover, don’t be shy with the hot sauce or add some diced jalapeños to the beef mixture. You could even experiment with different cheeses – pepper jack would add a nice kick!

Serving Suggestions and Variations:

* Serve your Crunchwrap Supreme with a side of tortilla chips and salsa for a complete meal.
* Make a batch of homemade pico de gallo to add a fresh and vibrant element.
* For a lighter option, use lean ground turkey instead of beef.
* Consider adding a layer of seasoned rice for extra heartiness.
* If you’re short on time, use pre-shredded cheese and store-bought taco seasoning.
* For a party, set up a Crunchwrap bar with all the ingredients and let your guests customize their own!

But honestly, the best part about this recipe is how adaptable it is. Don’t be afraid to experiment and find your perfect combination of flavors. I’ve made it with everything from leftover chili to pulled pork, and it’s always a hit. The key is to have fun and enjoy the process!

I’m so confident that you’ll love this Copycat Crunchwrap Supreme recipe that I urge you to give it a try. It’s perfect for a quick weeknight dinner, a fun weekend lunch, or even a crowd-pleasing party snack. It’s a guaranteed way to satisfy your cravings and impress your friends and family.

Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What were your favorite toppings? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. So, go ahead, grab your ingredients, and get ready to experience the ultimate homemade Crunchwrap Supreme. Happy cooking! I can’t wait to see what you create!