For fans of Tex-Mex Taco Bell is the ultimate fast food joint. Their easy-to-eat dishes have been classics for decades and it’s how many people became acquainted with tacos and tortillas back in the old days. If you’ve been a fan of their Crunchwrap Supreme then you might be interested to learn how to make a casserole version for the ultimate dinner experience right at home- no wrappers or drive-thru required!
Now if it isn’t obvious from what I’ve said so far this certainly isn’t health food. In fact I’d say this is the definition of a cheat meal. But, you’ve gotta live a little sometimes!
What I love about this recipe is that you get a lot of servings in one pan, without standing over the stove assembling things.
A generous amount of melted butter ensures that the flour tortillas on the outside crisp up to a gorgeous golden brown. Once you get it out of the oven carefully flip it over onto a large cutting board.
The corn tostadas in the middle stay a bit crispy even after being baked with tomatoes, beef, and a generous amount of nacho cheese. The trick to getting it to stay together is all in how you lay out the tortillas. Make sure each one is overlapping so that there are no holes. This forms the shell of the whole thing.
Cut it into squares and each piece is a serving of this yummy, layered corn and wheat creation. I found that the corner pieces were the easiest to eat with your hands as they had the most structure, but each section of the casserole was scrumptious.
If you’ve had a hankering for some Crunchwraps now you can make a family-size one at home!
Crunchwrap Casserole
Ingredients
- 1 lb ground beef
- 1 (1 oz) package taco seasoning
- 1/3 cup water
- 3 tablespoons butter, melted and divided
- 8 (10”) flour tortillas
- 2 cups shredded cheddar cheese
- 3 medium tomatoes, diced
- 8 oz 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
- 1 teaspoon hot sauce, or to taste
Preparation
- Heat large skillet over medium heat Add beef and onion and cook until meat is no longer pink- about 8 minutes. Add taco seasoning and water. Cook until most of water has evaporated. Set aside.
- Preheat oven to 375˚F Brush a 9”x13” baking dish with half the melted butter. Line edges of casserole dish with 6 tortillas, ensuring the bottom is covered and that there is plenty of tortilla hanging over the edge.
- Spread cheese on top of tortillas, followed by tomatoes and sour cream. Lay tostada shells over sour cream and then spread nacho cheese on top. Add beef-onion mixture on top of nacho cheese.
- Add 1-2 more tortillas on top and fold the hanging tortillas over the edge so the whole top is covered.
- Brush with remaining butter and bake for 30 minutes or until browned on top. Allow to cool for 5 minutes.
- Carefully turn dish upside down on large cutting board. Cut into squares to serve and top with guacamole, lettuce, and hot sauce if desired.
Recipe adapted from All Recipes.