What’s for dinner? Try a homemade Taco Bell Crunchwrap Supreme tonight

Sometimes you want fast food, but without the fluorescent lights or the drive-thru. Here’s a recipe for a crunchy, melty, meaty wrap inspired by the Taco Bell Crunchwrap Supreme.

Seasoned ground beef, nacho cheese, lettuce, tomato, sour cream and a crunchy tortilla round are wrapped in a giant flour tortilla. The entire wrap is grilled until the nacho cheese oozes and the tortilla is just golden brown. Eat it at the dining room table for a proper meal, or lose the rules and head for the couch. And instead of squeezing 100 tiny packets, you can use an entire bottle of hot sauce. Insert dancing twins emoji here.

HOMEMADE TACO BELL CRUNCHWRAP SUPREME

Taco meat

1 tablespoon oil

1/2 onion, diced

1 1/2 pounds ground beef (preferably 20% fat)

1 teaspoon cumin

1/2 tablespoon chile powder

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1/2 tablespoon ancho chile powder

1/2 tablespoon ground chipotle powder

1 1/2 teaspoon salt

1/2 teaspoon sugar

1. Heat a large sauté pan over medium heat until hot. Add the oil to the pan, then add the onions. Cook the onions until they are translucent and just start to brown, about 4 minutes.

2. Add the ground beef to the pan. Mix the ground beef with the onions until well mixed. Add the cumin, chile powder, onion powder, garlic powder, ancho chile powder, ground chipotle powder, salt and sugar to the pan and mix well. Cook the meat until it browns, about 5 minutes. Remove from heat and set aside.

Cheese sauce

10 ounces sharp cheddar cheese, grated

1 tablespoon cornstarch

1 (12 ounce) can of evaporated milk

1. Toss the cheese and cornstarch together in a medium saucepan. Add the evaporated milk and stir.

2. Heat over medium heat until the mixture thickens to a sauce, about 5 minutes, stirring frequently. Remove from heat. This makes about 1 1/2 cups sauce.

Homemade Taco Bell Crunchwrap Supreme

8 extra-large (12-inch diameter) tortillas

Taco meat

8 small (4- to 6-inch) round tostadas

Cheese sauce

1/2 head iceburg lettuce, shredded

2 small roma tomatoes, diced

1 cup black olives, diced

About ¾ cup sour cream

1 bottle hot sauce

1. To assemble the crunchwraps, lay out each of the tortillas. Evenly divide the taco meat among the tortillas, spooning a small circle on top of each. Top each mound of taco meat with a tostada, then evenly divide the shredded lettuce, cheese sauce, tomato and diced olives. Top each with a heaping tablespoon of sour cream.

2. Carefully fold the outer edges of each tortilla toward the center, creating a circular package using five folds.

3. Heat a skillet over medium heat until hot. Toast each crunchwrap until golden brown, about 1 minute on each side. Serve immediately with the hot sauce.

Each of 8 servings: Calories 898; Protein 38 grams; Carbohydrates 76 grams; Fiber 10 grams; Fat 49 grams; Saturated fat 21 grams; Cholesterol 119 mg; Sugar 10 grams; Sodium 2,875 mg

Sour cream or it didn’t happen. Follow me on Twitter @Jenn_Harris_

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