Crunchwrap Casserole

A comforting, shareable twist on the beloved Taco Bell Crunchwrap Taco Casserole, packed with seasoned beef, nacho cheese sauce, and crispy tostada shells in one cozy bake.

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Prep Time 20

Cook Time 25

Resting Time 10

Total Time 45

Servings: 6 servings

Course: Main Dish

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb ground beef 85/15 lean is ideal
1 small yellow onion finely chopped
2 cloves garlic minced
1 packet taco seasoning
2/3 cup water
1 can nacho cheese sauce (15 oz)
6 large flour tortillas (10-inch)
6 tostada shells
1/2 cup sour cream
2 cups shredded Mexican blend cheese

For Topping (Optional but Recommended)

2 cups shredded iceberg lettuce
1 cup diced Roma tomatoes
extra sour cream for dolloping
sliced black olives or jalapeños

Equipment

9x13-inch baking dish,
Large skillet,
- Mixing bowls

Method

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook, breaking the meat apart with a spoon, until it's beautifully browned and the onion has softened, usually about 5 to 7 minutes. Drain off any excess fat from the skillet.
Return the skillet to the heat and stir in the minced garlic, cooking for just another minute until fragrant. Be careful not to let it burn. Sprinkle the taco seasoning over the meat, pour in the water, and stir everything together. Let it simmer gently, allowing the sauce to thicken and the flavors to marry, which takes about 3 to 4 minutes. Once it's done, set it aside.
Place 3 of the flour tortillas in the bottom of your prepared baking dish, overlapping them as needed to completely cover the base. You might need to trim them a bit to get a good fit, and that's perfectly okay.
Spread half of the warm nacho cheese sauce evenly over the tortillas. Next, arrange the 6 tostada shells in a single layer on top of the cheese.
Spoon the seasoned Beef Crunchwrap Casserole filling evenly over the tostada shells. Spread the sour cream over the beef, followed by the remaining half of the nacho cheese sauce.
Cover the filling with the remaining 3 flour tortillas, once again trimming to fit. Sprinkle the entire top with the shredded Mexican cheese blend. Bake, uncovered, for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are golden brown. Let it rest for 10 minutes before slicing and serving.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 22gFat: 24gSaturated Fat: 10gCholesterol: 65mgSodium: 870mgPotassium: 380mgFiber: 3gSugar: 4gVitamin A: 350IUVitamin C: 10mgCalcium: 180mgIron: 2.5mg

Notes

This is a great dish to prep in advance. Assemble the entire casserole up to 24 hours ahead of time. Cover it tightly and store in the refrigerator. When ready to eat, pop it into the preheated oven and bake for 20–25 minutes (may take a few extra minutes if starting from cold).

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