Taco Bell Crunchwrap Supreme Copycat Recipe

Toast your crispy corn tostadas in the oven at 350­° F for about 8 minutes 

In a large cast iron pan, brown your ground beef and add the taco seasoning and about a 1/2 cup of water.  Simmer for a few minutes and then remove from the pan into a bowl and set aside. You will use that large pan at the end to assemble and toast your Crunchwrap Supremes.

In a sauce pan over medium heat, add your butter and once melted, add your flour. Whisk together with the butter until your form a roux. Cook the roux for just another minute, then pour in your milk and whisk together until the roux is incorporated. Let the milk mixture thicken a bit by simmering over low for a couple minutes. Then add your salt and chili powder and the shredded cheddar cheese a 1/2 cup at a time. At this point you can turn the heat off and whisk until all the cheese is melted and your cheese sauce is smooth. Set aside.

Now it's time to assemble! Before turning on the heat, spray your large pan with olive oil, then lay down the jumbo flour tortilla. Add 1/4 of the seasoned beef mixture and top with some of the cheese sauce. Top with 1 crispy tostada. Spread some sour cream on top of that crispy tostada and top it with some shredded Mexican blend cheese, shredded lettuce, and diced tomato. Now top that with a fajita-size flour tortilla. Give it a light spray with the olive oil. Now fold in the jumbo flour tortilla, folding it over the small flour tortilla, all the way around until it's a nice folded package. Sprinkle some more Mexican cheese blend on top. Turn on the heat and allow the Crunchwrap to toast until golden brown, then flip it and melt and toast the cheese on the bottom, sealing everything up. 

Now remove from the pan and cut into two or four pieces and enjoy!!