How to Make Crunchwrap Casserole

Ingredients

• 1 lb Ground Beef (80% lean, rendered to remove excess fat)
• 1 medium Yellow Onion (Diced)
• 2 Tbsp Water (For deglazing the pan)
• 5 Large Flour Tortillas (10‑inch burrito‑size, overlapping to line dish)
• 2 cups Shredded Mexican Cheese Blend (Cheddar and Monterey Jack mix, shredded)
• 1/4 cup Fresh Cilantro (Chopped leaves only)
• 1 cup Diced Tomatoes (Fresh or canned (drained))
• 1 can Nacho Cheese Sauce (15‑oz can, ready‑made)
• 4 Tbsp Unsalted Butter (Melted, for brushing tortillas)
• 1/2 cup Sour Cream (For topping after baking)
• 1 cup Shredded Lettuce (Iceberg or romaine, for garnish)
• to taste Hot Sauce (Optional, for serving)

Instructions

1. Render Fat and Cook Taco Meat

   Heat the skillet over medium‑high heat, add the ground beef and break it up. Cook, stirring occasionally, until the fat renders and the meat is browned, about 8‑10 minutes. Drain excess fat if desired, then add the diced onion and a splash of water; sauté until the onion is translucent.

   Time: PT10M

2. Prepare Baking Dish with Buttered Tortillas

   Preheat the oven to 375°F. Melt the butter and brush the bottom and sides of the 9x13‑inch baking dish. Lay the large tortillas overlapping each other to fully cover the bottom of the dish, trimming any excess if needed.

   Time: PT5M

   Temperature: 375°F

3. Add First Cheese Layer and Fresh Veggies

   Sprinkle the shredded Mexican cheese blend evenly over the tortilla base, then scatter the chopped cilantro and diced tomatoes on top.

   Time: PT2M

4. Spread Nacho Cheese Sauce

   Pour the canned nacho cheese sauce over the cheese‑vegetable layer, spreading it with a spatula to cover evenly.

   Time: PT1M

5. Layer Cooked Ground Beef

   Evenly distribute the cooked ground beef over the nacho cheese sauce.

   Time: PT1M

6. Top with Second Tortilla and Fold Edges

   Place another large tortilla on top of the beef layer. Fold the overhanging edges inward, sealing the entire casserole like a giant Crunchwrap.

   Time: PT2M

7. Brush Top with Remaining Butter

   Brush the exposed top tortilla with the remaining melted butter for a golden, crispy finish.

   Time: PT1M

8. Bake the Casserole

   Place the dish in the preheated oven and bake for 30 minutes, or until the top tortilla is golden brown and the cheese is bubbling.

   Time: PT30M

   Temperature: 375°F

9. Cool Slightly

   Remove from oven and let the casserole rest for 4 minutes to set, making it easier to invert.

   Time: PT4M

10. Invert and Garnish

    Using a large plate, carefully flip the casserole onto the plate so the tortilla crust is on top. Dollop sour cream, sprinkle shredded lettuce, and drizzle hot sauce if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

18g

Fiber

2g