Description
This Crunchwrap Supreme Casserole is a delicious, layered twist on the classic fast-food favorite, combining seasoned ground beef, melted cheese, crispy tostada shells, and creamy toppings baked into a golden tortilla casserole. Perfect for a crowd-pleasing dinner or a fun family meal with all the bold flavors of a taco packed into a comforting casserole.
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef
- ⅔ cup diced onion (about half a medium onion)
- 1 (1-ounce) packet taco seasoning
- ⅓ cup water
Tortillas & Base
- 3 tablespoons melted salted butter (divided)
- 8 large flour tortillas (burrito sized tortillas)
Layers & Toppings
- 2 cups shredded cheddar cheese (optional)
- 1 ½ cups deseeded, diced tomatoes (about 3 Roma tomatoes, plus additional for topping)
- 1 cup sour cream (plus additional for topping)
- 6 tostada shells (more if needed)
- 1 (15-ounce) jar nacho cheese sauce
- 1 cup shredded lettuce
- Guacamole (optional for topping)
- Hot sauce (optional for topping)
Instructions
- Preheat: Preheat your oven to 375 degrees Fahrenheit to ensure it is ready for baking the casserole.
- Brown the beef: In a large 14-inch skillet over medium heat, add the ground beef and cook until most of the pink has disappeared. Add the diced onion and continue cooking until the beef is fully browned and onions are softened, about 7-10 minutes total. Drain any excess grease.
- Season the beef: Stir in the taco seasoning packet and ⅓ cup water. Reduce the heat to medium-low and simmer for 2-3 minutes until the mixture thickens and is well combined.
- Prepare the baking dish: Brush half of the melted butter over the sides and bottom of a 9 x 13-inch baking dish. Lay 4-5 tortillas in the dish overlapping and allowing them to hang over the edges. Place one tortilla on the bottom to cover any holes or gaps.
- Layer cheese, tomatoes, and sour cream: Evenly spread shredded cheddar cheese over the tortillas, followed by the diced tomatoes. Spread the sour cream evenly on top; using a squeeze bottle or plastic bag can help distribute it smoothly.
- Add tostada shells: Layer the tostada shells evenly over the sour cream, breaking pieces as necessary to fill in gaps for complete coverage.
- Top with beef and cheese sauce: Spread the seasoned ground beef mixture evenly over the tostada shells, then pour and spread the jar of nacho cheese sauce on top of the beef.
- Finish with tortillas and butter: Place the remaining 1-2 tortillas on top, then fold the edges of the overlapping tortillas over the filling, pressing down to seal and remove gaps. Brush the top with the remaining melted butter.
- Bake: Bake the assembled casserole in the preheated oven for 20-25 minutes or until the top tortillas turn golden brown and crispy.
- Serve: Remove from the oven and let the casserole rest for about 5 minutes. Carefully invert it onto a large cutting board to serve. Garnish the top with shredded lettuce, additional diced tomatoes, sour cream, guacamole, and hot sauce to taste. Serve immediately for the best texture and flavor experience.
Notes
- For best results, use fresh Roma tomatoes and ensure to deseed them to reduce excess moisture.
- Breaking the tostada shells helps fill all gaps and adds crunch to every bite.
- Butter on the tortillas helps create a crisp, golden crust during baking.
- Feel free to customize toppings such as adding guacamole or hot sauce for extra flavor.
- If you want a vegetarian version, substitute ground beef with seasoned textured vegetable protein or beans.
- Let the casserole rest before serving to help it set and make inversion easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: Crunchwrap Supreme, Taco Casserole, Mexican Casserole, Ground Beef Casserole, Baked Crunchwrap, Tex-Mex Recipe
