Description
This Crunchwrap Casserole is a delicious twist on the classic Crunchwrap Supreme, layering savory ground beef, melted cheese, tostada shells, and creamy sauces in a baked, golden casserole. A hearty and crunchy Mexican-inspired dish perfect for family dinners.
Ingredients
1 pound lean ground beef
1 cup chopped onion
1 package taco seasoning
1/3 cup water
3 tablespoons butter, melted, divided
6 (10-inch) flour tortillas
2 cups shredded Cheddar cheese
1/2 cup chopped cilantro (optional)
3 medium ripe tomatoes, seeded, diced, and drained
8 ounces sour cream, plus more for serving
8 tostada shells
1 (15 oz.) can nacho cheese
1/2 cup shredded lettuce, or to taste
2 tablespoons guacamole, or to taste
1 teaspoon hot sauce, or to taste (optional)
Instructions
- Preheat the oven to 375°F (190°C) and gather all the ingredients.
- In a large skillet over medium-high heat, cook ground beef for 2 minutes, breaking it up. Add onions and continue cooking until beef is browned and onion is soft, about 5 minutes. Stir in taco seasoning.
- Add water to the skillet and cook for another 2 minutes, scraping up any browned bits. Remove from heat.
- Brush melted butter on a 9×13-inch baking dish. Line the pan with 5 tortillas, allowing them to overlap and cover the bottom and sides completely.
- Sprinkle shredded Cheddar cheese over the tortillas. Add cilantro and diced tomatoes. Pipe sour cream over the tomatoes using a plastic bag with the tip cut off.
- Arrange tostada shells over the sour cream, overlapping as needed. Spread nacho cheese sauce over the tostadas.
- Evenly spread the cooked beef mixture over the nacho cheese layer.
- Place the remaining tortilla on top and fold the overhanging tortillas over to seal the top.
- Brush the top with the remaining melted butter, pressing down loose edges.
- Bake for 30 minutes or until golden brown and crisp on top.
- Let stand for 5 minutes, then invert onto a cutting board.
- Slice and serve topped with shredded lettuce, sour cream, guacamole, and hot sauce if desired.
Notes
Use ground turkey or chicken for a lighter alternative to beef.
To make vegetarian, replace beef with black or refried beans.
Adjust spice by adding more or less hot sauce or a spicier taco seasoning.
Try cheese variations like Monterey Jack or Pepper Jack for a flavor twist.
Store leftovers in the fridge for up to 3 days; reheat in microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
