This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div><\/div>\nTikTok-viral Crunchwrap Casserole takes Taco Bell\u2019s iconic Crunchwrap Supreme and flips it into a cheesy, crunchy<\/strong> casserole. It takes everything you love about the Crunchwrap and layers it into one big, family<\/strong> sized dish<\/strong>!<\/p>\n\n\n\n<\/figure>\n\n\n\n\nWhy This Recipe Beats the Drive-Thru<\/h2>\n\n\n\n\nFamily-Sized Favorite:<\/strong>\u00a0Instead of making individual Crunchwraps, one pan feeds the whole crew for way less money and time!<\/li>\n\n\n\nCustomizable Layers:<\/strong>\u00a0Load it up with your favorite proteins, veggies, or extra cheese to make it totally your own.<\/li>\n\n\n\nWeeknight Friendly:<\/strong> Simple prep and easy baking make this a dinner the whole family will get excited about!<\/li>\n<\/ul>\n\n<\/div>\n\n\n\nIngredients for Crunchwrap Casserole<\/h3>\n\n\n\n<\/figure>\n\n\n\n\nGo Full Taco Bell Mode:<\/strong>\u00a0For that true fast food flavor, grab Taco Bell queso, taco seasoning<\/a>, and don\u2019t forget those hot sauce packets stashed in your fridge.<\/li>\n\n\n\nSpice It Up:<\/strong>\u00a0Add extras like sliced jalape\u00f1os or canned green chiles (just don\u2019t pile on too much, or it won\u2019t hold together).<\/li>\n\n\n\nRotel for the Win:<\/strong>\u00a0Swap fresh tomatoes for well drained Rotel to bring in that perfect mix of diced tomatoes and green chiles.<\/li>\n\n\n\nDoritos Crunch:<\/strong>\u00a0You can skip the tostadas and crush in some Nacho Cheese Doritos for a fun, Doritos Locos-style twist.<\/li>\n<\/ul>\n\n<\/div><\/div><\/div> \n\n\nHow to Make Crunchwrap Casserole<\/h2>\n\n\n\nThink of this as building one big Crunchwrap instead of several small ones. It\u2019s cheaper and faster than making everyone their own. Just follow the steps below and get ready to dig in!<\/p>\n\n\n\nBeef<\/h4>\n\n\n\n\nCook Beef and Onions:<\/strong> Preheat the oven to 375\u00baF, then add\u00a0ground beef\u00a0to a large 14-inch skillet and brown over medium heat. Once most of the pink is gone, add diced onion and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total.\u00a0<\/li>\n\n\n\nAdd Seasoning:<\/strong> Drain the grease before adding\u00a0taco seasoning\u00a0and <\/strong>water. Reduce the heat to medium-low and cook for 2-3 minutes until thickened.\u00a0<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nCrunchwrap Casserole Layering<\/h4>\n\n\n\n\nGrease Pan:<\/strong> Meanwhile, use about half the <\/strong>melted butter\u00a0to brush the sides and bottom of a 9 x 13-inch baking dish<\/a> before laying 4-5 of the\u00a0flour tortillas\u00a0on it. Lay them out so they overlap each other and hang over the sides. Then, place a tortilla on the bottom of the pan to cover any holes or gaps.\u00a0This keeps all the layers together and prevents leaks.<\/li>\n\n\n\nLayer:<\/strong> Spread\u00a0shredded cheddar cheese\u00a0evenly over the tortillas, followed by diced tomatoes\u00a0and\u00a0sour cream. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAdd Tostada Shells:<\/strong> Layer\u00a0shells\u00a0evenly over the sour cream, breaking them as needed to fill any gaps.\u00a0<\/li>\n\n\n\nAdd the Beef:<\/strong> Spread\u00a0the beef mixture evenly over the tostada shells.\u00a0<\/li>\n\n\n\nAdd Nacho Cheese:<\/strong> Spread the nacho cheese<\/a> evenly over the beef. Then, lay the remaining tortilla on top and fold the hanging tortillas over, pressing them down to eliminate any gaps.<\/li>\n\n\n\nButter, Bake, and Serve:<\/strong> Brush the top with the remaining half of the melted butter, then bake for 20-25 minutes, or until the top tortillas are golden brown. Let the casserole sit for about 5 minutes before flipping it onto a large cutting board. Top with\u00a0lettuce, diced tomatoes, sour cream, guacamole<\/a>, and hot sauce<\/a> as desired. Serve immediately for the best crunchy crunchwrap casserole experience!<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nKeep It Crunchy!<\/strong> De-seed and pat tomatoes dry to cut out excess moisture. This helps the tostadas stay crisp and crunchy after baking.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. <\/span><\/p><\/li>Add 1 pound lean ground beef<\/span> to a large 14-inch skillet and brown over medium heat. Add \u2154 cup diced onion<\/span> once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total. <\/span><\/p><\/li>Drain the grease before adding 1 (1-ounce) packet taco seasoning<\/span> and \u2153 cup water<\/span>. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. <\/span><\/p><\/li>Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
TikTok-viral Crunchwrap Casserole takes Taco Bell\u2019s iconic Crunchwrap Supreme and flips it into a cheesy, crunchy<\/strong> casserole. It takes everything you love about the Crunchwrap and layers it into one big, family<\/strong> sized dish<\/strong>!<\/p>\n\n\n\n<\/figure>\n\n\n\n\nWhy This Recipe Beats the Drive-Thru<\/h2>\n\n\n\n\nFamily-Sized Favorite:<\/strong>\u00a0Instead of making individual Crunchwraps, one pan feeds the whole crew for way less money and time!<\/li>\n\n\n\nCustomizable Layers:<\/strong>\u00a0Load it up with your favorite proteins, veggies, or extra cheese to make it totally your own.<\/li>\n\n\n\nWeeknight Friendly:<\/strong> Simple prep and easy baking make this a dinner the whole family will get excited about!<\/li>\n<\/ul>\n\n<\/div>\n\n\n\nIngredients for Crunchwrap Casserole<\/h3>\n\n\n\n<\/figure>\n\n\n\n\nGo Full Taco Bell Mode:<\/strong>\u00a0For that true fast food flavor, grab Taco Bell queso, taco seasoning<\/a>, and don\u2019t forget those hot sauce packets stashed in your fridge.<\/li>\n\n\n\nSpice It Up:<\/strong>\u00a0Add extras like sliced jalape\u00f1os or canned green chiles (just don\u2019t pile on too much, or it won\u2019t hold together).<\/li>\n\n\n\nRotel for the Win:<\/strong>\u00a0Swap fresh tomatoes for well drained Rotel to bring in that perfect mix of diced tomatoes and green chiles.<\/li>\n\n\n\nDoritos Crunch:<\/strong>\u00a0You can skip the tostadas and crush in some Nacho Cheese Doritos for a fun, Doritos Locos-style twist.<\/li>\n<\/ul>\n\n<\/div><\/div><\/div> \n\n\nHow to Make Crunchwrap Casserole<\/h2>\n\n\n\nThink of this as building one big Crunchwrap instead of several small ones. It\u2019s cheaper and faster than making everyone their own. Just follow the steps below and get ready to dig in!<\/p>\n\n\n\nBeef<\/h4>\n\n\n\n\nCook Beef and Onions:<\/strong> Preheat the oven to 375\u00baF, then add\u00a0ground beef\u00a0to a large 14-inch skillet and brown over medium heat. Once most of the pink is gone, add diced onion and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total.\u00a0<\/li>\n\n\n\nAdd Seasoning:<\/strong> Drain the grease before adding\u00a0taco seasoning\u00a0and <\/strong>water. Reduce the heat to medium-low and cook for 2-3 minutes until thickened.\u00a0<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nCrunchwrap Casserole Layering<\/h4>\n\n\n\n\nGrease Pan:<\/strong> Meanwhile, use about half the <\/strong>melted butter\u00a0to brush the sides and bottom of a 9 x 13-inch baking dish<\/a> before laying 4-5 of the\u00a0flour tortillas\u00a0on it. Lay them out so they overlap each other and hang over the sides. Then, place a tortilla on the bottom of the pan to cover any holes or gaps.\u00a0This keeps all the layers together and prevents leaks.<\/li>\n\n\n\nLayer:<\/strong> Spread\u00a0shredded cheddar cheese\u00a0evenly over the tortillas, followed by diced tomatoes\u00a0and\u00a0sour cream. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAdd Tostada Shells:<\/strong> Layer\u00a0shells\u00a0evenly over the sour cream, breaking them as needed to fill any gaps.\u00a0<\/li>\n\n\n\nAdd the Beef:<\/strong> Spread\u00a0the beef mixture evenly over the tostada shells.\u00a0<\/li>\n\n\n\nAdd Nacho Cheese:<\/strong> Spread the nacho cheese<\/a> evenly over the beef. Then, lay the remaining tortilla on top and fold the hanging tortillas over, pressing them down to eliminate any gaps.<\/li>\n\n\n\nButter, Bake, and Serve:<\/strong> Brush the top with the remaining half of the melted butter, then bake for 20-25 minutes, or until the top tortillas are golden brown. Let the casserole sit for about 5 minutes before flipping it onto a large cutting board. Top with\u00a0lettuce, diced tomatoes, sour cream, guacamole<\/a>, and hot sauce<\/a> as desired. Serve immediately for the best crunchy crunchwrap casserole experience!<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nKeep It Crunchy!<\/strong> De-seed and pat tomatoes dry to cut out excess moisture. This helps the tostadas stay crisp and crunchy after baking.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. <\/span><\/p><\/li>Add 1 pound lean ground beef<\/span> to a large 14-inch skillet and brown over medium heat. Add \u2154 cup diced onion<\/span> once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total. <\/span><\/p><\/li>Drain the grease before adding 1 (1-ounce) packet taco seasoning<\/span> and \u2153 cup water<\/span>. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. <\/span><\/p><\/li>Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Think of this as building one big Crunchwrap instead of several small ones. It\u2019s cheaper and faster than making everyone their own. Just follow the steps below and get ready to dig in!<\/p>\n\n\n\n
Keep It Crunchy!<\/strong> De-seed and pat tomatoes dry to cut out excess moisture. This helps the tostadas stay crisp and crunchy after baking.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. <\/span><\/p><\/li>Add 1 pound lean ground beef<\/span> to a large 14-inch skillet and brown over medium heat. Add \u2154 cup diced onion<\/span> once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total. <\/span><\/p><\/li>Drain the grease before adding 1 (1-ounce) packet taco seasoning<\/span> and \u2153 cup water<\/span>. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. <\/span><\/p><\/li>Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Pin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. <\/span><\/p><\/li>Add 1 pound lean ground beef<\/span> to a large 14-inch skillet and brown over medium heat. Add \u2154 cup diced onion<\/span> once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total. <\/span><\/p><\/li>Drain the grease before adding 1 (1-ounce) packet taco seasoning<\/span> and \u2153 cup water<\/span>. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. <\/span><\/p><\/li>Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 375 degrees Fahrenheit. <\/span><\/p><\/li>Add 1 pound lean ground beef<\/span> to a large 14-inch skillet and brown over medium heat. Add \u2154 cup diced onion<\/span> once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total. <\/span><\/p><\/li>Drain the grease before adding 1 (1-ounce) packet taco seasoning<\/span> and \u2153 cup water<\/span>. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. <\/span><\/p><\/li>Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Preheat the oven to 375 degrees Fahrenheit. <\/span><\/p><\/li>Add 1 pound lean ground beef<\/span> to a large 14-inch skillet and brown over medium heat. Add \u2154 cup diced onion<\/span> once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total. <\/span><\/p><\/li>Drain the grease before adding 1 (1-ounce) packet taco seasoning<\/span> and \u2153 cup water<\/span>. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. <\/span><\/p><\/li>Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Add 1 pound lean ground beef<\/span> to a large 14-inch skillet and brown over medium heat. Add \u2154 cup diced onion<\/span> once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total. <\/span><\/p><\/li>Drain the grease before adding 1 (1-ounce) packet taco seasoning<\/span> and \u2153 cup water<\/span>. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. <\/span><\/p><\/li>Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Drain the grease before adding 1 (1-ounce) packet taco seasoning<\/span> and \u2153 cup water<\/span>. Reduce the heat to medium-low and cook for 2-3 minutes until thickened. <\/span><\/p><\/li>Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Meanwhile, use about half of the 3 tablespoons melted salted butter<\/span> to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas<\/span> on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps. <\/span><\/p><\/li>Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Spread 2 cups shredded cheddar cheese<\/span> evenly over the tortillas, followed by 1 \u00bd cups deseeded, diced tomatoes<\/span>, and 1 cup sour cream<\/span>. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.<\/span><\/p><\/li>Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Layer 6 tostada shells<\/span> evenly over the sour cream, breaking them as needed to fill any gaps. <\/span><\/p><\/li>Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce<\/span> over the beef. <\/span><\/p><\/li>Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.<\/span><\/p><\/li>Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce<\/span>, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\n\n\n\nMake Ahead:<\/strong> Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.<\/span>\n<\/li>\n\nStoring Leftovers:<\/strong> Store in an airtight container in the fridge for 3\u20134 days.<\/span>\n<\/li>\n\nReheating:<\/strong>\u00a0 Warm in the air fryer at 350\u00baF, or microwave portions for 30\u201345 seconds. It won\u2019t be as crunchy, but it still tastes amazing.<\/span>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/span>\n<\/span><\/div><\/div>\n\t\n\t\tCalories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Calories: <\/span>609<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>39<\/span>g<\/span><\/span>Protein: <\/span>31<\/span>g<\/span><\/span>Fat: <\/span>37<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>1143<\/span>mg<\/span><\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>1606<\/span>IU<\/span><\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span>Calcium: <\/span>395<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Mexican Casserole Recipes<\/h2>\n\n\n\nLove this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
Love this Crunchwrap casserole? You\u2019ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!<\/p>\n\n<\/div><\/header><\/section><\/div>
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