Crunchwrap Supreme Casserole Recipe

Introduction

The Crunchwrap Supreme Casserole captures all the flavors and textures of the classic Crunchwrap Supreme in a convenient, shareable dish. It’s layered with seasoned beef, melted cheese, crunchy tostadas, and creamy sour cream, baked to golden perfection. Perfect for family dinners or casual gatherings.

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 tortillas)
• 2 cups shredded cheddar cheese (optional)
• 1 ½ cups deseeded, diced tomatoes (about 3 Roma tomatoes, plus additional 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

1. Step 1: Preheat your oven to 375 degrees Fahrenheit.
2. 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 and cook for another few minutes until no pink remains, about 7-10 minutes total.
3. Step 3: Drain the grease from the skillet. Add 1 packet of taco seasoning and ⅓ cup water, then reduce heat to medium-low. Cook for 2-3 minutes until the sauce thickens.
4. Step 4: Use about half of the melted butter to brush the sides and bottom of a 9 x 13-inch baking dish. Lay out 4-5 flour tortillas so they overlap and hang over the sides, then place one tortilla on the bottom to cover any gaps.
5. Step 5: Spread 2 cups shredded cheddar cheese evenly over the tortillas, followed by 1 ½ cups diced tomatoes and 1 cup sour cream. For even spreading, a squeeze bottle or plastic bag works well for the sour cream.
6. Step 6: Layer 6 tostada shells evenly over the sour cream, breaking them as needed to fill any gaps.
7. Step 7: Spread the cooked beef mixture over the tostada shells, then pour 1 jar of nacho cheese sauce evenly on top.
8. Step 8: Place the remaining 1-2 tortillas over the beef and cheese layers, then fold the hanging tortillas over the top, pressing down to eliminate gaps. Brush the top with the remaining melted butter.
9. Step 9: Bake for 20-25 minutes, or until the top tortillas are golden brown and crisp.
10. Step 10: Let the casserole rest for about 5 minutes before carefully inverting it onto a large cutting board.
11. Step 11: Top with shredded lettuce, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy experience.

Tips & Variations

• For extra flavor, add a layer of cooked black beans or corn between the layers.
• Use pepper jack cheese instead of cheddar for a spicy kick.
• To keep tortillas from drying out before baking, cover them with a damp towel while assembling.
• For a vegetarian version, substitute the ground beef with sautéed mushrooms or textured vegetable protein.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat portions in the oven at 350 degrees Fahrenheit for about 10-15 minutes to restore crispiness. Avoid microwaving if possible, as it may make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and keep it covered in the refrigerator. Bake it just before serving to keep the tortillas crisp.

Can I freeze the Crunchwrap Supreme Casserole?

It’s best enjoyed fresh. Freezing may affect the texture of the tortillas and toppings. If you must freeze, wrap tightly and thaw overnight in the refrigerator before reheating in the oven.

Crunchwrap Supreme Casserole Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Crunchwrap Supreme Casserole is a hearty, layered Tex-Mex dish that combines seasoned ground beef, cheese, and crunchy tostada shells wrapped in flour tortillas and baked to golden perfection. Inspired by the popular fast-food item, this casserole version delivers the same crunch and creamy textures with the convenience of a one-pan meal, perfect for family dinners or gatherings.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

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Meat & Seasoning

• 1 pound lean ground beef
• ⅔ cup diced onion (about half a medium onion)
• 1 (1-ounce) packet taco seasoning
• ⅓ cup water

Butter & Tortillas

• 3 tablespoons melted salted butter, divided
• 8 large flour tortillas (burrito sized)
• 6 tostada shells (more if needed)

Dairy & Toppings

• 2 cups shredded cheddar cheese (optional)
• 1 cup sour cream (plus additional for topping)
• 1 cup shredded lettuce

Vegetables & Sauces

• 1 ½ cups deseeded, diced tomatoes (about 3 Roma tomatoes, plus additional for topping)
• 1 (15-ounce) jar nacho cheese sauce
• Guacamole, hot sauce (optional toppings)

Instructions

1. Preheat: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the perfect temperature while you prepare the other ingredients.
2. Brown the beef: In a large 14-inch skillet over medium heat, add the ground beef and cook until most of the pink disappears. Add the diced onion and continue cooking for about 7-10 minutes until the beef is fully browned and onions are softened. Drain the excess grease.
3. Season the beef: Stir in the taco seasoning packet and ⅓ cup of water. Reduce heat to medium-low and simmer for 2-3 minutes until the mixture thickens and the flavors meld together nicely.
4. Prepare baking dish: Brush about half of the melted butter onto the bottom and sides of a 9 x 13-inch baking dish. Lay 4-5 flour tortillas overlapping each other, letting them hang over the sides. Place an additional tortilla on the bottom to cover any gaps or holes.
5. Layer cheese and produce: Evenly spread the shredded cheddar cheese over the tortillas, followed by the diced tomatoes, then spread the sour cream evenly over the tomatoes. Using a squeeze bottle or plastic bag helps with an even layer of sour cream.
6. Add tostada shells: Lay the tostada shells evenly over the sour cream layer, breaking them as needed to fill any gaps for consistent crunch.
7. Spread beef and cheese sauce: Evenly spread the seasoned beef mixture over the tostada shells. Then, pour and spread the jarred nacho cheese sauce over the beef layer.
8. Top with tortillas and butter: Place the remaining 1-2 tortillas on top, then fold the overhanging tortillas inward, pressing down to seal the casserole and remove gaps. Brush the remaining melted butter over the top tortilla layer to help it brown beautifully.
9. Bake: Bake the casserole in the preheated oven for 20-25 minutes or until the top tortillas turn golden brown, forming a crispy crust.
10. Serve: Allow the casserole to rest for about 5 minutes before carefully inverting it onto a large cutting board. Garnish with shredded lettuce, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately to enjoy the authentic crunchy Crunchwrap Supreme experience.

Notes

• Ensure you drain the grease after browning the meat to avoid excess fat in the casserole.
• If you want extra crispiness, feel free to add more tostada shells or lightly toast them before layering.
• Use a squeeze bottle or plastic bag to spread sour cream evenly and neatly across layers.
• Let the casserole rest before inverting to help it set and hold together for easy slicing.
• Optional toppings like guacamole and hot sauce add fresh flavor and spice but can be omitted based on preference.
• Use low-fat sour cream or cheese substitutes for a lighter version if desired.

Keywords: Crunchwrap Supreme, Tex-Mex casserole, taco casserole, layered casserole, baked Mexican dish, ground beef casserole