Ingredients

1 pound lean ground beef

⅔ cup diced onion (about half a medium onion)

1 (1-ounce) packet taco seasoning

⅓ cup water

3 tablespoons melted salted butter

8 large flour tortillas (burrito sized tortillas)

2 cups shredded cheddar cheese (optional)

1 ½ cups deseeded, diced tomatoes (about 3 Roma tomatoes, additional for topping)

1 cup sour cream (additional for topping)

6 tostada shells (more if needed)

1 (15-ounce) jar nacho cheese sauce

1 cup shredded lettuce

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit.

Step 2: In a large 14-inch skillet, brown the ground beef over medium heat. When most of the pink is gone, add the diced onion and cook for 7-10 minutes until no pink remains.

Step 3: Drain the excess grease from the skillet. Stir in the taco seasoning and water, then reduce heat to medium-low and cook for 2-3 minutes until thickened.

Step 4: Brush half of the melted butter on the sides and bottom of a 9 x 13-inch baking dish. Layer 4-5 flour tortillas in the dish, overlapping and letting them hang over the edges. Place one tortilla on the bottom to cover any gaps.

Step 5: Evenly spread the shredded cheddar cheese over the tortillas, followed by the diced tomatoes and sour cream. Spread sour cream evenly, using a squeeze bottle or plastic bag if needed.

Step 6: Layer the tostada shells evenly over the sour cream, breaking them if necessary to fill any gaps.

Step 7: Spread the seasoned beef over the tostada shells. Pour and spread the nacho cheese sauce evenly over the beef layer.

Step 8: Cover the beef and cheese with the remaining 1-2 tortillas. Fold the hanging tortillas inward, pressing to seal and remove gaps. Brush the top with the remaining melted butter.

Step 9: Bake for 20-25 minutes until the top tortillas turn golden brown.

Step 10: Let the casserole rest for about 5 minutes, then invert it onto a large cutting board. Top with shredded lettuce, diced tomatoes, sour cream, guacamole, and hot sauce if desired. Serve immediately.

Tips & Variations

For extra flavor, add a layer of black beans or corn between the beef and tostadas.

Use pepper jack cheese instead of cheddar for a spicy kick.

If you want a vegetarian version, substitute the ground beef with seasoned mushrooms or meatless crumbles.

To keep the sour cream layer smooth, use a plastic bag with the corner snipped for easy spreading.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day ahead, keep it covered in the refrigerator, and bake it when ready. Add the fresh toppings after baking to keep them crisp.

Can I freeze the Crunchwrap Supreme Casserole?

While it’s best enjoyed fresh, you can freeze the baked casserole for up to 1 month. Wrap tightly with foil and plastic wrap. Thaw in the refrigerator overnight and reheat in the oven until hot.