Sheet Pan Crunchwrap Supreme Recipe

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

Cook Time 25

Servings

Calories 319kcal

Author Bon Appeteach

Equipment

2 Baking Sheets
Cast Iron Pan (as a weight)

Ingredients

2 lbs Ground Beef
2 Packets Taco Seasoning
2 tbsp. Butter melted
10 large Flour Trotillas
6 Tostada Shells
1 jar Nacho Cheese Sauce
3/4 cup Sour Cream
1 cup Diced Tomatoes seeds removed
4 cups Shredded Iceberg Lettuce
1 bunch Green Onions sliced thin
16 oz. Shredded Cheese I 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!

Nutrition