Sheet Pan Crunchwrap Supreme Recipe
A delicious and easy-to-make sheet pan crunchwrap that combines seasoned beef, cheese, and fresh toppings for a satisfying meal.
Ingredients
Meat and Seasonings
- 2 lbs Ground Beef
- 2 packets Taco Seasoning
Dairy and Condiments
- 2 tbsp Butter (melted)
- 1 jar Nacho Cheese Sauce
- 3/4 cup Sour Cream
Vegetables and Toppings
- 1 cup Diced Tomatoes (seeds removed)
- 4 cups Shredded Iceberg Lettuce
- 1 bunch Green Onions (sliced thin)
- 16 oz Shredded Cheese (Mexican Blend)
Carbohydrates and Shells
- 10 large Flour Tortillas
- 6 tostada shells Tostada Shells
Instructions
- Preheat oven to 425°F (220°C). Cook ground beef with taco seasoning, drain, and set aside.
- Brush a sheet pan with melted butter. Arrange 8 tortillas around the edges and 2 in the center.
- Spread nacho cheese over tortillas, add cooked beef, then layer tostadas with sour cream, tomatoes, green onions, and cheese.
- Top with remaining tortillas, fold edges inward, brush with butter, then cover with a second pan and weight. Bake for 20 minutes, broil for 5 minutes.
- Cool for 5-10 minutes, then slice and serve with lettuce, sour cream, and sauces.
Notes
For best results, prepare all ingredients beforehand and keep an eye on broiling to prevent burning.