Sheet Pan Crunch Wrap Supreme

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Sheet pan crunch wrap supreme has everything you love about the Taco Bell version! This quick and easy method is ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Calories: 877kcal

Ingredients

1.5 pounds ground beef
1 onion finely diced
1 ounce package taco seasoning (about 3 tablespoons)
1 tablespoon vegetable oil
9 large burrito sized tortillas
6 tostada shells
12 ounce can nacho cheese sauce
6 ounces shredded lettuce
1 cup chopped tomatoes
1 cup shredded cheddar cheese

Instructions

Preheat the oven to 425˚F.
In a large skillet, over medium high heat, brown the ground beef and onion. Break up the beef as you cook until no longer pink, about 5 minutes.
Drain the beef then add taco seasoning and ¼ water and stir to coat the meat for 2-3 minutes.
Brush half of the oil on the bottom of a large sheet pan. Lay 6 tortillas around the edge of the sheet pan hanging, each hanging half way off the side (so it can be folded over.) Lay two tortillas to cover the middle.
Spread the meat mixture over the tortillas, then drizzle cheese sauce evenly over the meat.
Lay tostada shells over the meat mixture, then add lettuce, tomato and shredded cheddar cheese.
Note: Make sure to put the lettuce on top of the shells, closest to the middle to avoid cooking it as much as possible.
Place a tortilla in the middle of the pan, then fold each of the edge tortillas over the crunch wrap mixture to cover the top of the crunch wrap.
Brush the top of the tortillas with the remaining oil. then place a second sheet pan on top to weigh it down and help the top to brown.
Note: I place foil in between the sheet pan and the quesadilla so I don't have to wash two pans.
Bake for 15 minutes on the middle rack. Remove the top pan and bake an additional 3-4 minutes if you want additional browning (may not be necessary.)
Once done, slice into 6 pieces and serve with your choice of sour cream, guacamole, or salsa.

Notes

Substitutions: Swap out the ground beef for shredded chicken or refried beans; you can also use Mexican blend shredded cheese instead of cheddar.

How to Store: Refrigerate leftovers for 3 to 4 days. These crunch wraps will not freeze well.

How to Reheat: Reheat in a nonstick skillet on the stovetop to re-crisp the outside. You can also use the microwave, but the crunch wraps won’t be as crispy.

How to Scale: To scale up this recipe, you’ll need to use another sheet pan for the second batch.

Nutrition