This Crunch Wrap Casserole has golden, toasted tortilla on the outside and layers of seasoned beef, melty nacho cheese, and all your favorite taco toppings on the inside. It turns your favorite drive-thru order into a shareable dinner.
It’s a total hit for taco night, game day, or any time you want a fun twist on classic Tex-Mex flavors. Plus, you can pile on lettuce, guacamole, and hot sauce right at the table, so everyone gets to build their own perfect bite. It slices up beautifully too, which makes it just as good for feeding a crowd as it is for weeknight leftovers.
Helpful Tips
- Let the beef mixture cool slightly: Adding the taco meat while it’s still very hot can make the tortillas soggy before baking, so give it a few minutes to cool before layering.
- Drain your tomatoes well: Seeding and draining the tomatoes on paper towels keeps extra moisture out of the casserole, so your layers stay distinct instead of getting watery.
- Press down firmly when folding: Folding the tortilla edges up and pressing them into the butter helps everything seal together and toast up golden instead of flopping open while baking.
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Crunch Wrap Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 package taco seasoning
- 1/3 cup water
- 3 tablespoons butter melted, divided
- 6 10-inch flour tortillas
- 2 cups cheddar cheese shredded
- 1/2 cup cilantro chopped
- 3 medium ripe tomatoes seeded, diced, and drained on paper towels
- 8 ounces sour cream
- 8 tostada shells
- 1 can nacho cheese 15 oz
- 1/2 cup lettuce shredded
- 2 tablespoons guacamole
- 1 teaspoon hot sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a large skillet over medium-high heat. Add the ground beef and cook 2 minutes, crumbling with a wooden spoon. Add the onion and cook, stirring often, until the meat is browned and the onion is soft, about 5 minutes. Stir in the taco seasoning to coat.
- Add the water and cook 2 minutes, scraping up any browned bits. Remove from heat and set aside.
- Brush a 9×13 baking dish with melted butter. Line the bottom and sides with 5 tortillas, overlapping them, and letting the excess hang over the edges. Sprinkle with shredded cheese, then top with cilantro and tomatoes. Spoon sour cream into a plastic bag and squeeze it over the tomatoes.
- Arrange the tostada shells over the sour cream, overlapping to fit. Spread with nacho cheese sauce.
- Pour the beef mixture over the cheese sauce in an even layer.
- Place the remaining tortilla on top, then fold the overhanging tortillas up and over to enclose it. Brush with the remaining butter and press down any loose ends.
- Bake until golden brown and toasted, about 30 minutes.
- Let stand 5 minutes, then carefully invert onto a serving board or cutting board. Cut into squares. Serve with lettuce, guacamole, and hot sauce.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.