Taco Bell Crunchwrap - Copy Cat

A close up of an open burrito on a grill

Taco Bell's Ultimate Crunchwrap Supreme: Cowboy Copycat

I have been hearing from a lot of y'all lately, wanting me to add a little bit of cowboy to Taco Bell's Ultimate Crunch Wrap. The final product is a cowboy style double meat, double crunch, double everything wrap and it will knock your boots off.

Give it a Goin' Over

I took my first ever trip up to the Taco Bell drive-thru. What an experience! The wrap was small, though, and had less than a bite full of meat. The gal at the window was nice, but I think I'll make my own ultimate crunch wrap and saddle that horse with a different flavor.

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She says Tostada, I say Tostado

Start by taking flour tortilla and laying it out flat. If you buy them, get the big mondo sized, but remember you can make your own real easy using my homemade tortilla recipe right here. I'm going to take a corn tortilla and lay it right there in the center to guide me, and I'm going to cut about a 4-inch circle in the middle of the big one. You can eyeball it or use one of those protractor type things from back in school. Hold on to the piece you just cut out until later, because we are going to use it to help contain this thing when it's finished. Don't throw the tortilla scraps, set them aside and save them later to make some tortilla chips.

Next, I'm gonna crisp up these corn tortillas. Get the skillet to heatin' up some corn ole (that's Okie for oil, in case you weren't sure). You want just enough for a shallow deep fry. When the oil is hot, add the tortilla. You want to hear a good sizzle when the tortilla hits the oil. While it cooks, use a spatula to throw some grease on the top to puff it up and get a good crisp on it faster.

Tip: Use a mesquite wooden spatula on cast iron to protect the skillet's seasoning.

Gotta Have More Cheese and Meat

I know Taco Bell has its own cheesy sauce at the grocery store, but I am going to make my own with Velveeta and a little red pepper, butter, flour, and milk. I said I was going to cowboy this crunch wrap up, remember?

Now, I'm gonna cook up some good ground chuck. If you don't have that, get some 80/20 ground beef and you're good to go. Get it cooking in the skillet with a diced white onion, some cumin, oregano, smoked paprika, chili powder and mesquite seasoning. Mix it up good and cook until its done.

Get it Together Now

First, lay out the big tortilla. Put a big heaping of meat right there in the center. Then add the cheese sauce. Don't be shy, we are going to be holding some things together with this cheesy golden glue. Then, I am going to top it off with some shredded cheese. We are going to cheese this crunch wrap up!

Now for the first bit of crunch. Place one of the crispy corn tortillas right on top of the shredded cheese and mash it down a little. Drizzle some sour cream on top of it. This is where Taco Bell ends the thing and folds it up to grill. To cowboy it up we need to add some more meat to this rascal. Put some meat in the center and add a second crispy corn tortilla and smash it down good. Remember, we've got to fold the big tortilla over it when we're done. Before I fold, though, I am going to top off the second crispy corn tortilla with some more cheese and some green chili chipotle relish.

I am going to take the center of the flour tortilla I cut out earlier and put it right on top, to make it all a little more secure. There is a lot of meat and cheese in here. I am gonna start folding the large tortilla over the top and make creases around the middle. This is where you want to open the video and take a good look at how to fold these creases if you are having trouble. Once it is folded, mash it down good so it doesn't try to come apart while grilling.

Grillin' Time

Get the skillet hot.

Lay the wrap seam side down in the skillet for about three minutes, and mash it down a little while it cooks to get some good crunch on it. Flip and continue to mash down for two minutes or so and you have your Ultimate Crunch Wrap Supreme, Cowboy Style.

Now, you can add any other toppings you might want. My beautiful wife Shannon and I want some guacamole in there, too. Lucky for us, our guacamole recipe is in our new cookbook: Faith, Family and the Feast.

That's it for the Ultimate Double Crunch, Double Meat, Cowboy Crunch Wrap. Thank you to Taco Bell for the inspiration. Remember to give us a follow for more cowboy cookin'.

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Cowboy Taco Bell Crunchwrap Supreme - Cowboy Kent Rollins

Servings 2

Prep Time 30 Minutes

Total Time 40 Minutes

Author Cowboy Kent Rollins

Ingredients

2 pounds ground chuck or 80/20 ground beef
1 tablespoon Red River Ranch Mesquite seasoning
or your favorite all-purpose seasoning
1 white onion
diced
2 tablespoons chili powder
½ tablespoon cumin
2 teaspoons smoked paprika
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon red pepper flakes
6 tablespoons corn oil
4 corn tortillas
8 large flour tortillas
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
8 ounces Velveeta cheese
½ teaspoon cayenne pepper
2 cups shredded cheese
1 cup sour cream
1 cup Green Chile Chipotle relish
optional (kentrollins.com)
2 cups shredded lettuce
1 cup diced tomatoes

Instructions

Place a large cast iron skillet over medium-high heat. Add the meat, Mesquite seasoning and onion. Cook until browned, stirring occasionally.
Drain any grease, then stir in the chili powder, cumin, paprika, oregano, garlic powder and red pepper flakes. Cook over medium heat about 3 to 4 minutes stirring occasionally. Remove from heat and set aside.
In a separate skillet, heat 4 tablespoons of corn oil over medium-high heat. Add the corn tortillas and cook until golden brown and crisp. Remove and set on a wire rack to cool.
Meanwhile, melt the butter over medium heat in a saucepan. Stir in the flour and cayenne pepper and mix well until smooth. Cook for about 1 to 2 minutes stirring constantly.
Stir in the milk and bring to a simmer. Reduce the heat to low and add the Velveeta. Cook until the cheese has melted and is smooth, stirring frequently. Set aside in a warm place.
Cut out one of the flour tortillas to the size of a corn tortilla. Repeat for 2 cut circles.
Scoop about ½ cup of the meat in the center of 1 of the flour tortillas (not the cut part) and spread out evenly. Pour 3 to 4 tablespoons of the cheese sauce over the meat. Layer in order: fried corn tortilla, sour cream (to taste), ½ cup meat, corn tortilla, shredded cheese, lettuce, tomatoes. Repeat for the other crunchwrap.
Place the cut flour tortilla circle and fold the outside edges of the bottom flour tortilla up to meet in the middle.
Heat a medium cast iron skillet over medium-high heat. Add about 2 tablespoons of corn oil, then add the tortilla folded side down. Cook for 2 to 4 minutes, per side, or until browned. Serve immediately.