Crunchy Taco Supreme (Taco Bell Copycat)

Why You’ll Love This Recipe

• Faithful flavor: saucy, spiced beef with that familiar mild taco sauce.
• All about texture: crispy shell, cool lettuce, juicy tomato, creamy sour cream.
• Weeknight easy: pantry-friendly spices and 40 minutes start to finish.
• Customizable: spice it up or keep it mild for the whole family.

Grocery List

• Produce: 1 head iceberg lettuce, 2 medium ripe tomatoes
• Dairy: Sharp cheddar block, sour cream
• Pantry: Corn taco shells, ground beef, tomato sauce, white vinegar, chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, ground coriander, cornstarch, sugar, kosher salt, black pepper, optional MSG

Full Ingredients

Seasoned Beef

• 1 lb (450 g) ground beef, 80/20
• 1 teaspoon neutral oil (optional, for stainless pans)
• 3/4 cup (180 ml) water
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sugar
• 1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt)
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons cornstarch
• Optional: 1/4 teaspoon MSG for restaurant-style savoriness

Mild Taco Sauce (Copycat)

• 1/2 cup (120 ml) plain tomato sauce
• 2 tablespoons water
• 1 1/2 teaspoons distilled white vinegar
• 3/4 teaspoon sugar
• 3/4 teaspoon chili powder
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon kosher salt
• Optional: tiny pinch cayenne for gentle warmth

Makes about 2/3 cup, enough for the tacos.

For Assembly

• 10 crisp corn taco shells
• 2 cups finely shredded iceberg lettuce (about 1/4 small head)
• 1 1/2 cups finely grated sharp cheddar
• 1 cup diced ripe tomato (seeded)
• 3/4 cup sour cream
• Mild taco sauce (from above) or favorite store-bought

Step-by-Step Instructions

Step 1: Prep toppings and heat the oven

Set an oven rack in the middle and heat to 350°F (175°C). Finely shred the iceberg lettuce, dice the tomatoes (remove watery seeds for best crunch), and finely grate the cheddar on the small holes of a box grater. Spoon the sour cream into a small zip-top bag or piping bag; snip a tiny corner for a clean “Supreme” stripe later. Set everything in the fridge to keep it crisp.

Step 2: Make the mild taco sauce

In a small saucepan, combine tomato sauce, water, vinegar, sugar, chili powder, paprika, cumin, garlic powder, onion powder, salt, and optional cayenne. Bring to a gentle simmer over medium heat, then reduce to low and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. Cool to warm; it will thicken a touch as it rests.

Step 3: Mix the taco beef seasoning

In a small bowl, stir together chili powder, cumin, paprika, onion powder, garlic powder, oregano, coriander, sugar, salt, black pepper, and cornstarch. If using MSG, keep it aside to add at the very end so its flavor stays bright.

Step 4: Brown the beef

Heat a large skillet over medium-high. Add the oil if needed, then the ground beef. Cook, breaking into fine crumbles with a spatula or potato masher, until no pink remains and lightly browned, 5–6 minutes. Drain excess fat, then return the beef to the skillet.

Step 5: Make it saucy and signature

Sprinkle the mixed seasoning over the beef. Add 3/4 cup water and stir. Bring to a simmer over medium heat and cook, stirring often, until the liquid reduces to a thick, spoonable sauce that clings to the meat, 5–7 minutes. If using MSG, stir it in now. Keep warm on low.

Step 6: Warm and crisp the shells

Arrange taco shells on a baking sheet and heat at 350°F (175°C) for 5 minutes, just until fragrant and extra crisp. This keeps them from shattering on the first bite and helps them stay crunchy once filled.

Step 7: Assemble the Crunchy Taco Supreme

Build each taco in this order for that classic bite: spoon in seasoned beef (2–3 tablespoons), drizzle with mild taco sauce (about 1–2 teaspoons), add a fluffy handful of shredded lettuce, sprinkle with finely grated cheddar, top with diced tomato, and finish with a neat stripe of sour cream across the top. Serve immediately while the shells are at peak crunch.

Pro Tips

• Finely grate cheddar on the small holes for better melt and lighter texture.
• Keep lettuce very dry and cold so it stays crisp against the warm beef.
• Use a potato masher while browning to get those tiny, uniform beef crumbles.
• Do not skip the brief shell warm-up; it dramatically improves texture.
• For the most “fast-food authentic” flavor, add the optional MSG to the beef.

Variations

• Spicy: Swap mild taco sauce for medium or hot and add a pinch of cayenne to the beef.
• Lean twist: Use 93% lean ground turkey; add 1 tablespoon oil and an extra 2 tablespoons water when simmering.
• Plant-based: Use meatless crumbles; simmer gently with the seasoning and water for 3–4 minutes.

Storage & Make-Ahead

Beef and taco sauce can be made 3 days ahead. Cool, refrigerate separately, and reheat gently with a splash of water until saucy. Store shells in their box at room temperature; warm just before serving. Chop lettuce and dice tomatoes up to 6 hours ahead; keep chilled and well-dried. Assemble tacos only when ready to eat—the shells soften quickly once filled.

Nutrition (per serving)

Approximate per taco: 290 calories; 19 g fat; 18 g carbohydrates; 14 g protein; 2 g fiber; 530 mg sodium. Values will vary based on brands and draining.