Sheet Pan Crunchwrap Supreme

Ingredients

• 8 burrito-size flour tortillas
• 2 lb ground beef
• 1 cup beef broth
• 6 tbsp taco seasoning (Alternatively, use the homemade seasoning blend listed below.)
• 1.5 cup shredded cheddar cheese
• 6 tostadas
• 2 cup shredded lettuce
• 2 tomatoes (Diced.)
• 1 cup sour cream (About ¾ cup is spread in the first layer and the remaining ¼ cup is used in the center tortilla.)
• 3 tbsp butter (Melted, for brushing.)
• 1 onion (Optional; diced.)
• 6 cloves garlic (Optional; minced.)
• 0.333 cup sour cream or Greek yogurt (For the creamy taco sauce; use one or the other.)
• 0.333 cup mayonnaise (For the creamy taco sauce.)
• 0.333 cup milk or water (For the creamy taco sauce; use one or the other.)
• 1 lime juice (Juice of 1 lime.)
• 1 tbsp taco seasoning (For the creamy taco sauce.)
• 1 tbsp dried parsley (For the creamy taco sauce.)
• 0.5 tsp paprika (For the creamy taco sauce.)
• 0.5 tsp garlic powder (For the creamy taco sauce.)
• 3 tbsp chili powder (Use only if making the homemade taco seasoning.)
• 3 tbsp ground cumin (Use only if making the homemade taco seasoning.)
• 2 tbsp garlic powder (Use only if making the homemade taco seasoning.)
• 2 tbsp paprika (Use only if making the homemade taco seasoning.)
• 1 tbsp onion powder (Use only if making the homemade taco seasoning.)
• 1 tbsp dried oregano (Use only if making the homemade taco seasoning.)
• 1 tbsp salt (Use only if making the homemade taco seasoning.)
• 1 tbsp black pepper (Use only if making the homemade taco seasoning.)

Steps

1. 1

   Arrange 7 tortillas around the edges of a sheet pan so their centers rest on the rim, leaving the middle open. Place the eighth tortilla flat in the center.

2. 2

   Spread about ¾ cup of the sour cream over the tortillas, covering the base of the crunchwrap.

3. 3

   In a skillet, cook the ground beef with the taco seasoning and beef broth until the beef is browned and the liquid has been absorbed. If desired, add the diced onion and minced garlic for extra flavor.

4. 4

   Spread the cooked beef over the sour cream layer.

5. 5

   Layer the shredded cheddar cheese, tostadas, shredded lettuce, and diced tomatoes over the beef.

6. 6

   Place one tortilla over the filling in the center and spread it with the remaining ¼ cup sour cream.

7. 7

   Fold the tortillas extending from the edges of the pan over the top, fully enclosing the filling. Brush the folded tortillas with the melted butter.

8. 8

   Place a second baking sheet on top to weigh down the crunchwrap.

9. 9

   Bake at 420°F for 20 minutes.

10. 10

    Remove the top baking sheet and continue baking for 7 minutes, until the tortilla is golden and crispy.

11. 11

    While the crunchwrap bakes, add the sour cream or Greek yogurt, mayonnaise, milk or water, lime juice, taco seasoning, dried parsley, paprika, and garlic powder to a bowl.

12. 12

    Whisk the sauce until smooth and fully combined.

13. 13

    If time allows, refrigerate the sauce for 15–30 minutes before serving.

14. 14

    Transfer the baked crunchwrap to a cutting board and slice it into portions. Serve with the creamy taco sauce for dipping.

Notes

The source does not specify how to mix the homemade taco seasoning blend before using it; combine its listed spices if choosing that alternative. The transcript mentions flipping the baked crunchwrap onto a cutting board before slicing, while the written instructions do not specify a flipping technique.

Nutrition per serving

• main
• Mexican-inspired
• family dinner
• baked
• sheet-pan
• weeknight
• budget-friendly