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Category: Main courses

Homemade Taco Bell Crunchwrap Supreme

Homemade Taco Bell Crunchwrap Supreme
Kirk McKoy / Los Angeles Times

In a small apartment in East Hollywood, the sound of rush-hour traffic filters through the warm evening air. A group of tired, hungry friends voices a serious craving — not for some seasonal restaurant cuisine or even tacos, but for ... Read more

Total time: 45 minutes | Makes 8 wraps

Taco meat

  • 1 tablespoon oil
  • 1/2 onion, diced
  • 1 1/2 pounds ground beef (preferably 20% fat)
  • 1 teaspoon cumin
  • 1/2 tablespoon chile powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ancho chile powder
  • 1/2 tablespoon ground chipotle powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Step 1Heat a large sauté pan over medium heat until hot. Add the oil to the pan, then add the onions. Cook the onions until they are translucent and just start to brown, about 4 minutes.

Step 2Add the ground beef to the pan. Mix the ground beef with the onions until well mixed. Add the cumin, chile powder, onion powder, garlic powder, ancho chile powder, ground chipotle powder, salt and sugar to the pan and mix well. Cook the meat until it browns, about 5 minutes. Remove from heat and set aside.

Cheese sauce

  • 10 ounces sharp cheddar cheese, grated
  • 1 tablespoon corn starch
  • 1 (12 ounce) can of evaporated milk

Step 1Toss the cheese and corn starch together in a medium sauce pan. Add the evaporated milk and stir.

Step 2Heat over medium heat until the mixture thickens to a sauce, about 5 minutes, stirring frequently. Remove from heat. This makes about 11/2 cups sauce.

Homemade Taco Bell Crunchwrap Supreme

  • 8 extra-large (12-inch diameter) tortillas
  • Taco meat
  • 8 small (4- to 6-inch) round tostadas
  • Cheese sauce
  • 1/2 head iceburg lettuce, shredded
  • 2 small roma tomatoes, diced
  • 1 cup black olives, diced
  • About ¾ cup sour cream
  • 1 bottle hot sauce

Step 1To assemble the crunchwraps, lay out each of the tortillas. Evenly divide the taco meat among the tortillas, spooning a small circle on top of each tortilla. Top each mound of taco meat with a tostada, then evenly divide the shredded lettuce, cheese sauce, tomato and diced olives. Top each with a heaping tablespoon of sour cream.

Step 2Carefully fold the outer edges of each tortilla toward the center, creating a circular package using five folds.

Step 3Heat a skillet over medium heat until hot. Toast each crunchwrap until golden brown, about 1 minute on each side. Serve immediately with the hot sauce.

Each of 8 servings:
Calories 898; Protein 38 grams; Carbohydrates 76 grams; Fiber 10 grams; Fat 49 grams; Saturated fat 21 grams; Cholesterol 119 mg; Sugar 10 grams; Sodium 2,875 mg
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