Reimagine the classic fast-food favorite with this sheet pan crunchwrap supreme recipe. This is perfect for meal prep or serving for game day and large parties too!

Start by gathering and prepping all your ingredients. Be sure to full preheat your oven and gather two baking sheets for this recipe as well. 

Cook 2 lbs. of ground beef with taco seasoning according to the package directions. Drain and grease and let the beef cool a bit before using. 

Butter a baking sheet and then lay down several flour tortillas, leaving some of the tortilla to hang over the sides of the pan. This will allow you fold it over to make the crunchwrap.

The first layer is an even spread of nacho cheese sauce. Use whichever brand you like, I buy a large jar and it fits perfect in the base of this pan.

After the nacho cheese, add and evenly spread the warm ground taco meat mixture. Then add 6 tostada shells (cover each one with sour cream before adding to the pan for ease). 

Finish off the filling with a generous amount of shredded lettuce, diced tomatoes, green onions, and lots of high quality shredded cheese. 

Place two more flour tortillas over the top into the center. Then wrap the sides around so the filling is covered. Brush with butter and place a baking sheet down over the top and into the oven. 

Bake for 20-25 minutes. Remove the top baking sheet and let the top get golden brown (you can broil for a few minutes but watch closely). Remove and let it cool for 10 min.

Once slightly cooled, slice into the sheet pan crunchwrap to create 15 servable portions. Add extra sauces, salsa, or guacamole on the side to serve with and enjoy!

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