You asked, and I have delivered! After my recent Homemade Crunchwrap Supreme video, a lot of you requested that I try a bigger and better version: a giant one with 4 taco fillings in 1 pan! After the huge success that was the 8 desserts in 1 pan, I couldn’t say no, so let’s dive straight in on this one.
Giant Taco Bell Crunchwrap Supreme – 4 Tacos in 1 Pan
This is a recipe and a half, but luckily we’re just repeating the same steps a lot of the time! Oil in the pan, then add your chopped red peppers and chopped onions. For the step, I’m letting you in on a little secret – frozen onions! They’re so much easier and cheaper too, highly recommend checking out the freezer section for those. Fry these up then add the coriander, lime and shredded rotisserie chicken. Finally add in the taco seasoning and stir it all together.
Now for the beef section, I used the same pan here to save on washing up. Fry the onions first in the oil, then add in the beef mince. Once it’s browned, add in the lime juice, coriander, chopped tomato and taco seasoning again. And a quick note here, if I was doing this again, I’d probably do equal quantities of chicken and beef mince as I ended up with a lot left over!
Veggie section is up next, so that’s the onions and two different colours of pepper in the pan to fry first. You could use all sorts of different veg in here too, I’m surprised the recipe didn’t use others too actually! Then instead of the packet of taco seasoning, here we’re using cayenne pepper, cumin and paprika which are the main ingredients in the taco seasoning anyway, so you might just want to use another packet mix of that!
Then the final filling – the egg! As usual, into the pan with the chopped onions, this time we’ve got tomatoes, salt and pepper too. While that’s frying, crack your eggs (you probably don’t need 6 of them, I think 3 would have been en-oeuf!) into a bowl and whisk them up. Then whack the eggs into the pan and give them a good scramble.
It’s time to build the giant Crunchwrap Supreme now! So get your sheet pan and generously spray it with oil. Now overhang the tortilla wraps around the border of your pan so about half of each hangs over the edge – they say to use 6…I used 8 here. Then one in the middle to cover the tray. I felt a bit like a tortilla carpet salesman laying all of these out (maybe I didn’t quite need 18 of them!)
Sprinkle on half of your cheese, both the cheddar and mozzarella. I think this might help the edges of the tortillas to bond together.
Now it says to start in the top left corner of the tray with your chicken mixture but I went a bit rogue, so I’d say just pick any corner for each filling and go for it! Top it with the cooked bacon. The next step is to get the crunch in there with your tostados, tortilla chips or taco shells, then finally the rest of the cheese.
Let’s seal (bayaya) this thing up so it can go into the oven now! So one final solitary tortilla goes into the middle, then fold the outer ones in so they touch the middle one, a bit like wrapping a birthday present. You might need one extra here – I did!
To bake this, you’ll need another sheet pan with something to weigh it down, like a skillet or heavy pan. Then pop it into a preheated oven at 190C (375F). Bake it for 20 minutes with the weight, then 15 minutes without.
This is the scary part now! Once it’s out of the oven, take a chopping board and flip it. Slice it, and serve alongside sour cream and salsa. This recipe was not only impressive but tasted incredible too!