Reimagine the classic fast-food favorite with this sheet pan crunchwrap supreme recipe. Crispy tortillas envelop a savory filling of seasoned meat, melted cheese, and fresh veggies, all baked to perfection on a single sheet pan for a convenient and delicious meal. Perfect for weeknight dinners or when you're craving a Tex-Mex treat
Course 30 minute meals, Appetizer, Main Dishes
Cuisine American, Mexican, tex mex
Keyword Sheet Pan Crunch Wrap Supreme
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 15
Calories 319kcal
Author Bon Appeteach
Equipment
2 Baking Sheets
Cast Iron Pan (as a weight)
Ingredients
2lbsGround Beef
2PacketsTaco Seasoning
2tbsp.Buttermelted
10large Flour Trotillas
6Tostada Shells
1jarNacho Cheese Sauce
3/4cupSour Cream
1cupDiced Tomatoes seeds removed
4cupsShredded Iceberg Lettuce
1bunchGreen Onionssliced thin
16oz.Shredded CheeseI used a Mexican Blend
Instructions
Preheat the oven to 425 F.
In a skillet, cook the ground beef with the taco seasoning packets. Drain excess fat and set aside to cool slightly.
In a large sheet pan, brush the bottom and sides with 1 tbsp. of melted butter.
Use 8 of the flour tortillas (6 around the sides and 2 for the middle) to place into the sheet pan. Lay them around the edges to start so about half the tortilla is hanging over the sides of the pan (this allows you to fold it over the top- see the video and pictures for reference). Place two tortillas to fill the gap in the middle.
Pour the jar of room temperature nacho cheese sauce over the flour tortillas and spread in an even layer, then cover the cheese with the cooked ground beef.
Next, place 2 tbsp of sour cream over each tostada. Add 6 tostadas (sour cream side up) over the ground beef layer.
Finish the crunchwrap layers off by adding the shredded lettuce, tomato, green onion, and shredded cheese over the top.
Place the remaining two flour tortillas into the center of the filling mixture, slightly overlapping. Carefully fold the edges of the tortilla towards the middle of the pan so they cover the edges of the two middle tortillas. Then brush the top with the remaining melted butter.
Use a second sheet pan and place it over the crunchwrap to press it down and add weight. You can add a baking dish or small cast iron pan onto the top baking sheet as well to add weight.
Bake for 20 minutes in the oven covered and then uncover and broil for 5 minutes (watch carefully so it doesn't burn).
Remove from the oven and cool 5-10 minutes before slicing into pieces. Serve with extra sour cream or your favorite taco sauces and enjoy!
Notes
The squares can be frozen and individually wrapped. Defrost in the fridge or in the oven and enjoy all over again!