Sheet Pan Crunchwrap Supreme

Ingredients

• 8 burrito-size flour tortillas
• 2 lb ground beef
• 1 cup beef broth
• 6 tbsp taco seasoning (Or use the homemade blend: 3 tbsp chili powder, 3 tbsp cumin, 2 tbsp garlic powder, 2 tbsp paprika, 1 tbsp onion powder, 1 tbsp oregano, 1 tbsp salt, and 1 tbsp black pepper.)
• 0.75 cup sour cream (For spreading over the tortillas.)
• 1.5 cups shredded cheddar cheese
• 6 tostadas
• 2 cups shredded lettuce
• 2 tomatoes (Diced.)
• 0.25 cup sour cream (For 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.)
• 0.333 cup mayonnaise (For the creamy taco sauce.)
• 0.333 cup milk or water (For the creamy taco sauce.)
• 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.)

Steps

1. 1

   Arrange the 8 tortillas around the edges of a sheet pan so their centers rest on the rim, leaving the middle open. Place one tortilla flat in the center.

2. 2

   Spread about ¾ cup sour cream across the tortillas.

3. 3

   Cook the ground beef in a skillet with the taco seasoning and beef broth until the beef is browned and the liquid has been absorbed. For extra flavor, optionally add the diced onion and minced garlic while cooking.

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 a tortilla in the middle over the filling and spread the remaining ¼ cup sour cream on it.

7. 7

   Fold the tortillas from the edges over the top tortilla to fully enclose the filling. Brush the top with melted butter.

8. 8

   Cover the assembled crunchwrap with another baking sheet and bake at 420°F for 20 minutes.

9. 9

   Remove the top baking sheet and bake for another 7 minutes, until the crunchwrap is golden and crispy.

10. 10

    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.

11. 11

    Whisk the sauce until smooth and fully combined. If desired, let it sit in the refrigerator for 15–30 minutes.

12. 12

    Transfer the baked crunchwrap to a cutting board, slice it, and serve with the creamy taco sauce.

Notes

The source does not specify whether the oven should be preheated, but baking is stated at 420°F. The sauce may be served immediately or refrigerated for 15–30 minutes if time allows.

Nutrition per serving

• main
• Mexican-inspired
• sheet-pan
• baked
• beef
• crispy
• family dinner
• taco