🌮 DIY Crunchwraps > Drive-Thru Chaos

🌮 Happy Taco Tuesday, Fam! 🌮

Taco Bell walked so we could run—and honestly, we owe them for inspiring countless Tuesday feasts. But this time, we’re flipping the script. The Crunchwrap goes gourmet, and it’s easier (and way more delicious) than you think.

👇 Scroll for the recipe and your new taco flex.

Cheers & hot sauce,
~The Taco Tuesday Crew 🌶️✨

Homemade Crunchwrap Supreme

Recipe By: Chili Pepper Madness
Did you know!?! 🌮 Founded by Glen Bell in 1962 in California, Taco Bell took fast-food tacos mainstream. By the 1980s, crunchy shells and late-night cravings made it an American icon.

Here’s what you’ll need:
1 lb ground beef 80/20 recommended
1 oz packet taco seasoning
1/2 cup water
4 large 12 inch flour tortillas (burrito size)
1 cup nacho cheese sauce warmed (or use salsa con queso or queso dip)
4 tostada shells
1/2 cup sour cream or Mexican crema
1 cup shredded iceberg lettuce
1/2 cup diced tomatoes
1-2 cups shredded cheddar or Mexican cheese blend
4 small flour tortilla street taco size or 1 large flour tortilla, cut into 4 smaller rounds (about the size of a tostada shell)
1 tbsp vegetable oil for cooking

🌮 How to Make the Magic

Taco Meat:
Brown the ground beef in a skillet over medium heat (5–6 min). Drain the fat, stir in taco seasoning + water, and let it simmer till saucy and thick. Set aside.

Step 1

Build Your Crunchwrap:

  • Warm up those tortillas (10–20 seconds).

  • Add ¼ cup taco meat in the center, drizzle with nacho cheese.

  • Add a tostada shell, spread sour cream, then layer lettuce, tomatoes, and shredded cheese.

  • Top with a small tortilla or trimmed piece of a large one.

  • Fold the edges toward the center until it forms a snug little hexagon.

Crisp & Serve:

Step 2

  • Heat a bit of oil in a skillet over medium.

  • Place seam-side down, press lightly, and cook 2–3 minutes per side until golden.

  • Slice, serve warm, and bask in your Taco Bell-level brilliance. 🌮🔥

CHECK OUT THE 🌮 ARCHIVES!

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