What Kind Of Copycat Are You? Making A Crunchwrap Supreme?

Let food be thy medicine and medicine be thy food. — Hippocrates.

Alright, listen up, my fellow home cooks. I’m here to rescue you from the fast food madness and show you how to make a Crunchwrap Supreme that will have Taco Bell shaking in their boots. This recipe is so simple that even a donkey could follow it, so there’s no excuse not to give it a go. And if it doesn’t turn out right, you might want to consider a different hobby altogether.

Now, before we get started, make sure you’ve got a bottle of a bold and fruit-forward red wine like the 2018 Caymus Vineyards Cabernet Sauvignon to accompany this dish. The robust flavors of this wine will stand up to the rich, spicy, and savory components of the Crunchwrap Supreme.

Here’s what you’ll need to make this Crunchwrap Supreme. And pay attention, because I won’t be repeating myself:

Ingredients:

• 1 pound lean ground beef
• 3 tablespoons of taco seasoning
• 2 tablespoons water
• 5 large (12-inch) flour tortillas
• 1/3 cup store-bought nacho cheese or queso
• 4 tostada shells or 1 cup tortilla chips
• 1/3 cup sour cream
• 1 1/2 cups shredded iceberg lettuce
• 1/2 cup chopped tomatoes
• 1 cup shredded cheddar or Monterey Jack cheese
• 4 teaspoons vegetable oil
• Hot sauce, for serving

Now, let’s get cooking. And please, try not to make a mess of the kitchen.

Method:

1. Start by cooking the ground beef in a large cast iron skillet over medium heat. Break it up as it browns and then add the taco seasoning and water. Cook for about 2 minutes, then set the skillet aside.
2. Cut 1 tortilla into 4 equal pieces. Set them aside.
3. Now, it’s time to assemble the Crunchwrap Supreme. Lay 1 whole tortilla on a clean work surface. Spoon about a quarter of the nacho cheese into the center of the tortilla, followed by a quarter of the seasoned beef, and then the tostada shell. If you’re using tortilla chips, layer about a quarter of them on top of the beef. Sprinkle on a quarter each of the sour cream, lettuce, tomatoes, and cheese. Finally, place one of the cut tortillas on top.
4. Fold the bottom tortilla up towards the center of the layered filling. Use both hands to press the folded edges down so that they keep their shape. Carefully flip the Crunchwrap Supreme so the folded seams face down.
5. Heat a large cast iron skillet over medium heat. Once hot, add a teaspoon of vegetable oil and the Crunchwrap Supreme, seam side-down. Cook until golden brown, then carefully flip it and cook the other side until golden brown.
6. Serve the Crunchwrap Supremes warm with hot sauce on the side, if desired.

And there you have it. A homemade Crunchwrap Supreme that will make you the envy of every Taco Bell fan out there. Enjoy your meal, and don’t forget to clean up after yourself. Now, off you go and make me proud.

Wine Pairing

And if you’re looking for a wine to pair with this dish, the 2018 Caymus Vineyards Cabernet Sauvignon is the perfect choice. With its bold and fruity flavors, it will complement the rich and spicy elements of the Crunchwrap Supreme. Just make sure you don’t spill it all over the place.

Bon Appetit

If you’ve concocted this Crunchwrap Supreme without it devolving into a soggy, disassembled mess that even the most ravenous of midnight snackers would hesitate to touch, then you’ve achieved a feat of fast-food alchemy. Hungry for more culinary adventures that blur the line between fast-food fantasy and kitchen nightmare? Hit that subscribe button for a smorgasbord of recipes that dare to reimagine the edible and the extraordinary. And if you’ve discovered a tweak or addition that elevates this Crunchwrap from mere mimicry to a transcendent takeout treasure, by all means, share your culinary wizardry in the comments. Or, perhaps in the spirit of fast-food fidelity, it’s best to relish in the glory of your creation quietly, sparing the world from the temptation to deviate from the sacred original.