The Crunchwrap Casserole is an irresistible twist on the beloved Taco Bell classic, bringing all those crunchy, cheesy, and spicy layers into one easy-baked dish. Instead of folding tortillas into perfect wraps, you simply layer them with flavourful fillings for a no-fuss, family-friendly meal that’s both comforting and fun to eat.
Crunchwrap Casserole:
This recipe captures the same bold Tex-Mex flavors you love—seasoned beef, creamy cheese sauce, and crunchy tortilla chips—but in a warm, bubbly casserole that’s perfect for dinner parties or weeknight meals. It’s fast, satisfying, and guaranteed to disappear from the table.
History of Casserole:
The original Crunchwrap Supreme was introduced by Taco Bell in 2005 as a handheld meal that combined tacos and burritos. Its layered structure—soft tortilla outside, crispy tostada inside—inspired countless homemade versions. The Crunchwrap Casserole takes that idea further by baking it all together, creating a hearty, shareable dish that celebrates the Tex-Mex tradition of layering flavor and texture in every bite.
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Crunchwrap Casserole
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix
- ½ cup water
- 1 cup nacho cheese sauce
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup diced tomatoes
- 1 cup shredded lettuce (for serving)
- 5 large flour tortillas
- 2 cups crushed tortilla chips or tostadas
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil.
- Cook beef. In a skillet, brown the ground beef over medium heat. Add taco seasoning and water. Simmer for 5 minutes until thickened.
- Layer tortillas. Place 2 tortillas at the bottom of the dish, overlapping slightly.
- Add layers. Spread half the beef, half the cheese sauce, and a layer of crushed chips. Repeat with another set of tortillas, remaining beef, cheese sauce, and chips.
- Top with cheese. Spread sour cream and sprinkle shredded cheddar on top.
- Bake uncovered for 20–25 minutes or until golden and bubbly.
- Garnish with tomatoes, lettuce, and your favorite toppings before serving.
Notes
- Use ground turkey for a leaner option.
- You can swap cheese sauce for queso or melted Velveeta.
- Add black beans or corn for extra texture.
- Use gluten-free tortillas if needed.
- For a spicier version, add diced jalapeños or hot salsa.
Tips for Crunchwrap:
- Let the casserole rest for 5 minutes before cutting—it sets better.
- Crush the chips lightly so they keep some crunch.
- Make it ahead and refrigerate for up to 24 hours before baking.
- Serve with guacamole or pico de gallo for extra flavour.
- Double the recipe for parties—it’s a crowd-pleaser!
FAQs for Crunch:
Q: Can I make this vegetarian?
Yes! Replace beef with seasoned black beans or plant-based meat.
Q: Can I freeze Crunchwrap Casserole?
Yes, wrap tightly and freeze for up to 2 months. Thaw and reheat in the oven.
Q: What can I use instead of nacho cheese?
You can use shredded cheese mixed with a bit of milk for creaminess.
Q: How do I keep the crunch?
Add a layer of fresh tortilla chips on top right before serving.
Q: Can I use corn tortillas?
Yes, though they’ll give a slightly different flavor and texture.
Conclusion:
The Crunchwrap Casserole is the perfect marriage of convenience and bold Tex-Mex flavor. It’s cheesy, crunchy, and loaded with layers of seasoned goodness that make every bite unforgettable. Whether for family dinners, potlucks, or game nights, this dish is a guaranteed hit.