Crunchwrap Casserole is a simple, layered taco bake that’s perfect for busy weeknights. With seasoned ground beef, melted cheese, crispy tostadas, and fresh toppings, it delivers all the flavor of a Crunchwrap Supreme without the hassle of assembling individual wraps. Everyone will love how cheesy, crunchy, and satisfying this casserole is!
Crunchwrap Casserole
Ingredients to make this Crunchwrap Casserole
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1 lb lean ground beef
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1 cup chopped onion
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1 package taco seasoning
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1/3 cup water
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3 tbsp butter, melted, divided
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6 (10-inch) flour tortillas
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2 cups shredded Cheddar cheese
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1/2 cup chopped cilantro (optional)
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3 medium ripe tomatoes, seeded, diced, and drained
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8 oz sour cream, plus more for serving
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8 tostada shells
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1 (15 oz) can nacho cheese
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1/2 cup shredded lettuce (or to taste)
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2 tbsp guacamole (or to taste)
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1 tsp hot sauce (optional)
Nacho cheese
Tostada shells
Ground beef
Directions
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Preheat and prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Cook the beef: In a large skillet over medium heat, cook the ground beef with chopped onion until fully browned and the onions are soft. Drain excess fat. Stir in the taco seasoning and water, simmering for 3–4 minutes until thickened.
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Tortilla prep: Brush each flour tortilla lightly with 1 tablespoon of melted butter. Cut two of the tortillas into strips if you’d like to sprinkle them on top for extra crunch.
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Build the casserole:
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Spread 1 tablespoon of melted butter in the bottom of your baking dish.
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Layer 3 flour tortillas, slightly overlapping.
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Spread half of the beef mixture over the tortillas, followed by half of the nacho cheese, sour cream, tomatoes, lettuce, guacamole, and cilantro.
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Crumble 4 tostada shells on top for added crunch.
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Repeat the layers with the remaining ingredients.
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Bake: Drizzle the remaining melted butter on top. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, or until the cheese is melted and the top is golden.
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Serve: Let the casserole rest for 5 minutes. Slice into squares and serve with extra sour cream and hot sauce if desired.
Nutrition (per serving, 8 servings) about this Crunchwrap Casserole
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Calories: 480 kcal
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Protein: 25 g
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Fat: 28 g
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Carbs: 38 g
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Fiber: 3 g
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Sugar: 4 g
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Sodium: 900 mg
Prep Time
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Prep: 20 minutes
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Cook: 35 minutes
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Total: 55 minutes
FAQ
Q: Can I make this ahead of time?
A: Absolutely! Assemble the Crunchwrap Casserole and store it in the fridge for up to 24 hours before baking.
Q: Can I freeze it?
A: Yes. Freeze it before baking for up to 2 months. Bake from frozen at 375°F for 50–60 minutes.
Q: Can I substitute chicken for beef?
A: Sure! Cooked shredded chicken works beautifully with the same taco seasonings.
Q: How can I make it spicier?
A: Add diced jalapeños or a few extra dashes of hot sauce to the beef layer.
Source: www.allrecipes.com
