Crunchwrap Casserole
The Crunchwrap Casserole transforms the handheld crunchwrap into a layered oven dish with seasoned beef, melty cheese, tortillas, and crunchy chips. It’s creamy, crispy, and loaded with flavor in every bite—an easy dinner win for all ages.
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.