Where do I begin?
Taco Bell is my life.Although I refrain as often as possible, I crave Taco Bell like 4+ nights per week. If I go out drinking with friends there is a 97.9% chance my night will end in Taco Bell. I don’t care if you judge me for this. By all means…judge away. #noshame
A couple months ago, I did a 3-day juice cleanse with friends. Even though we never cheated, we were definitely thinking about food for the entire 72 hours. We continuously texted each other food emojis and screenshots of Taco Bell. It was during our cleanse that my BFF Jen found a recipe for a DIY Crunchwrap Supreme. Finding a recipe for DIY Taco Bell during a time when I could not indulge was like a knife to the gut.
It took us a couple of months but we finally tried the Crunchwrap Supreme. They were seriously amazing. Even better, I know all the ingredients that went into my food. I’m not saying, I’m just saying.
I made a DIY Crunchwrap Supreme for Jen too, she agreed that they were pretty much to die for.
DIY Taco Bell is my life.
Here’s what you’ll need
Start by browning the meat
Once it’s almost cooked, pulse a few times in the food processor
Add meat back to pan, add the seasonings and finish cooking
Lay a large tortilla down, add a big spoonful of meat to the center. Drizzle cheese sauce on top
Add a crispy corn tortilla on top. Top with Greek yogurt, lettuce and tomato
You may need to break off a piece of another tortilla to cover the center..then fold edges up toward center
Cook until golden brown on both sides
We topped with extra Greek yogurt, lettuce and tomatoes.
OHMIGOD
DIY Crunchwrap Supreme
Ingredients
- 1 lb ground beef
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cornstarch
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp cayenne
- 1/4 tsp sugar
- 6 10-inch flour tortillas
- 6 small corn tortillas
- 1 1/2 cup velveeta cheese, melted
- 1 cup nonfat Greek yogurt (or sour cream)
- 2 tomatoes, chopped
- 2 cup shredded lettuce
- Cooking spray, for frying
Instructions
- In a small bowl, whisk together corn starch, salt, onion powder, garlic powder, sugar, cumin, chili powder, cayenne, and paprika; set aside.
- Brown ground beef in a large skillet over medium-high heat, breaking up meat with a wooden spoon as it cooks.
- Once halfway cooked through, transfer ground beef, skimming the fat as you do, to a food processor. Pulse 3 times (or so) to break the meat up to a finer consistency. Add meat back to pan, add the seasonings and finish cooking. Set meat aside.
- Preheat oven to 400 degrees F. Lay 6 corn tortillas on a lined baking sheet and bake for a few minutes, until crisp.
- While the corn tortillas get crispy, heat the velveeta cheese according to package directions.
- Lay a large flour tortilla down and spoon some of the seasoned beef into the center of the tortilla. Top with melted cheese. Place the crunchy corn tortilla on top of the cheese; spread a dollop of Greek yogurt on top, then toss on some diced tomatoes and shredded lettuce.
- Starting with the bottom of the tortilla, fold the edge up toward center. Continue this in a clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed.
- If your filling isn’t entirely enclosed and you have an open spot in the middle, cut out a circle from another flour tortilla and place it in the open area, then rewrap the tortilla.
- Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Cook on medium-low heat, about 3 minutes, until the bottom is golden brow
- Flip and cook for another 3 minutes.
- Serve immediately with extra Greek yogurt, lettuce and tomatoes as garnish.