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Copycat Taco Bell™ Bacon Crunchwrap

Name: Copycat Taco Bell™ Bacon Crunchwrap
Prep time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 8 slices bacon; 1 lb ground beef; 1 packet (1 oz) Old El Paso™ taco seasoning mix; 1 onion, diced; 2 cloves garlic, minced; 1 jalapeño or habanero pepper, minced; 4 Old El Paso™ crunchy taco shells; 8 oz cheese; Lettuce, chopped; Tomato, diced; Sour cream, if desired; 8 (8-inch) Old El Paso™ soft tortillas

6 Ratings

6 Reviews

0 Questions

Prep 60 min
Total 60 min
Servings 8

There’s a pretty good reason why you need to try our taste-alike version of the Taco Bell™ crunchwrap: ours has bacon in it. That’s right, your favorite burrito-taco hybrid just got even better, and you didn’t even have to sit in a drive-thru line.

By The Food in My Beard

Updated November 20, 2019

Ingredients

8 slices bacon
1 lb ground beef
1 packet (1 oz) Old El Paso™ taco seasoning mix
1 onion, diced
2 cloves garlic, minced
1 jalapeño or habanero pepper, minced
4 Old El Paso™ crunchy taco shells
8 oz cheese
Lettuce, chopped
Tomato, diced
Sour cream, if desired
8 (8-inch) Old El Paso™ soft tortillas

Steps

1

Cook the bacon in a frying pan until browned and crisp. Remove bacon from the pan but keep the fat. Add the beef and cook until brown, about 10 minutes. Remove the beef but keep the fat in the pan.
2

Cook the onion in the remaining fat until lightly browned, about 15 minutes. Add the garlic and hot pepper and cook 3 minutes, stirring often. Add the beef back to the pan. Drain any excess fat if there is any remaining. Add in the seasoning and cook 2 minutes. Add 2 cups of water. Simmer until the water has mostly evaporated and the sauce is thick.
3

Break the crunchy taco shells in half and top with an ounce of cheese each. Bake a short time, just long enough to melt the cheese and brown the shell. Remove from oven.
4

Lay out the soft tortillas and add in the taco mixture. Top with the cheese-covered crunchy shell, folding the corners that stick out so they don’t pierce the tortilla. Top with lettuce, tomato and bacon. Wrap the edges of the tortilla over to the top of the pile, forming 5 flaps that meet at the top.
5

In a frying pan with a little butter or oil, place the wraps flap-side down to brown and seal. Flip the wrap over to brown the other side.
6

Serve immediately.

If desired, add sour cream over the cheese-topped crunchy shell before wrapping in the soft tortilla, or serve sour cream on the side for dipping.
This homemade crunchwrap also tastes great when it’s dipped into a side of salsa. We recommend a thick and chunky salsa with this recipe.
This crunchwrap recipe is pretty customizable, depending on what you’re craving inside your taco-burrito. Leave out the bacon and substitute the ground beef for a plant-based meat as a vegetarian alternative. Play around with the fresh toppings by adding things like sliced jalapeño peppers, red bell pepper or even mango. Just think outside the bun, right?