@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/crunchwrap-casserole/#recipe
headline
nameCrunchwrap Casserole
descriptionNo wrappers or drive-thru required.
urlhttps://12tomatoes.com/crunchwrap-casserole
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
  1. 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.
  2. 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.
  3. 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.
  4. Add 1-2 more tortillas on top and fold the hanging tortillas over the edge so the whole top is covered.
  5. Brush with remaining butter and bake for 30 minutes or until browned on top. Allow to cool for 5 minutes.
  6. Carefully turn dish upside down on large cutting board. Cut into squares to serve and top with guacamole, lettuce, and hot sauce if desired.
No wrappers or drive-thru required.
Course: Dinner
Allergen(s): Corn, Wheat, Gluten, Milk, Corn, Wheat, Gluten, Milk

Recipe adapted from All Recipes.

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Crunchwrap Casserole

Crunchwrap Casserole

5 from 1 votes
Cuisine: American
Servings: Serves 8-10
Calories: 508kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Add 1-2 more tortillas on top and fold the hanging tortillas over the edge so the whole top is covered.
  5. Brush with remaining butter and bake for 30 minutes or until browned on top. Allow to cool for 5 minutes.
  6. Carefully turn dish upside down on large cutting board. Cut into squares to serve and top with guacamole, lettuce, and hot sauce if desired.