Introduction

The Crunchwrap Supreme Casserole captures all the delicious layers of the classic fast-food favorite in an easy-to-make, family-friendly dish. Layers of seasoned beef, cheese, crispy tostadas, and fresh toppings come together in a baked tortilla stack that’s perfect for weeknight dinners or casual gatherings.

A stack of three triangular quesadilla slices sits on a white plate, each layer showing a mix of melted golden cheese, cooked ground beef with a brown texture, and bits of diced red tomatoes and green lettuce. The top slice is garnished with shredded lettuce, more tomato pieces, and a dollop of white sour cream. The quesadilla tortillas are light brown and crispy on the edges, with some layers slightly folded. The plate is placed on a white marbled surface and a grey cloth napkin is partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef

⅔ cup diced onion (about half a medium onion)

1 (1-ounce) packet taco seasoning

⅓ cup water

3 tablespoons melted salted butter

8 large flour tortillas (burrito sized)

2 cups shredded cheddar cheese (optional)

1 ½ cups deseeded, diced tomatoes (about 3 Roma tomatoes, plus extra for topping)

1 cup sour cream (plus additional for topping)

6 tostada shells (more if needed)

1 (15-ounce) jar nacho cheese sauce

1 cup shredded lettuce

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit.

Step 2: In a large 14-inch skillet, brown 1 pound of lean ground beef over medium heat. When most of the pink is gone, add ⅔ cup diced onion. Continue cooking until no pink remains, about 7-10 minutes total, then drain the grease.

Step 3: Stir in 1 (1-ounce) packet taco seasoning and ⅓ cup water. Reduce heat to medium-low and cook for 2-3 minutes until the mixture thickens.

Step 4: Brush half of the melted salted butter onto the sides and bottom of a 9 x 13-inch baking dish. Lay 4-5 of the large flour tortillas in the dish, overlapping and allowing tortillas to hang over the sides. Cover any gaps with an additional tortilla on the bottom.

Step 5: Evenly spread 2 cups shredded cheddar cheese over the tortillas. Top with 1 ½ cups diced, deseeded tomatoes and 1 cup sour cream. For easy spreading, use a squeeze bottle or a plastic bag with the corner cut off to distribute the sour cream evenly.

Step 6: Layer 6 tostada shells evenly over the sour cream, breaking them if necessary to fill gaps.

Step 7: Spread the seasoned beef mixture over the tostada shells, then pour 1 jar (15 ounces) of nacho cheese sauce evenly on top of the beef.

Step 8: Place the remaining 1-2 tortillas on top of the cheese and beef layer. Fold the tortillas hanging over the edges inward, pressing them down to seal and remove gaps. Brush the top layer with the remaining melted butter.

Step 9: Bake for 20-25 minutes or until the top tortillas turn golden brown.

Step 10: Allow the casserole to rest for about 5 minutes. Carefully invert it onto a large cutting board. Garnish with shredded lettuce, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunch.

Tips & Variations

For a spicier kick, add jalapeños or hot sauce layers inside the casserole or as a topping.

Swap cheddar cheese for pepper jack to add a smoky flavor.

Use turkey or chicken instead of ground beef for a lighter version.

If preferred, substitute sour cream with Greek yogurt for a tangy twist.

Make it vegetarian by replacing beef with seasoned beans or sautéed mushrooms.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it uncovered. Add the final butter brushing before baking to ensure a golden crust.

What can I use if I don’t have tostada shells?

If tostada shells aren’t available, you can use extra flour tortillas baked until crispy or crispy corn tortilla chips layered in place of the tostadas.