Sheet Pan Crunchwrap Supreme
Directions
- 1Lay the tortillas around the edges of a sheet pan so the centers sit on the lip of the pan, then place one tortilla flat in the middle.
- 2Spread about ¾ cup sour cream across the tortillas.
- 3In a skillet, cook the ground beef with taco seasoning and beef broth until browned and the liquid is absorbed.
- 4Add the beef over the sour cream, then layer shredded cheese, tostadas, shredded lettuce, and diced tomatoes.
- 5Add a tortilla with the remaining 1/4 cup sour cream in the middle.
- 6Fold the tortillas over the top to fully enclose everything.
- 7Brush with melted butter.
- 8Top with another baking sheet.
- 9Bake at 420°F for 20 minutes.
- 10Remove the top sheet and bake for another 7 minutes until golden and crispy.
- 11Add all creamy taco sauce ingredients to a bowl.
- 12Whisk until smooth and fully combined.
- 13Let sit for 15–30 minutes in the fridge if you have time.
Ingredients
- 8 burrito-size tortillas
- 2 lb ground beef
- 1 cup beef broth
- 6 tbsp taco seasoning
- 3 tbsp chili powder
- 3 tbsp cumin
- 2 tbsp garlic powder
- 2 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp oregano
- 1 tbsp salt
- 1 tbsp black pepper
- 1.5 cups shredded cheddar cheese
- 6 tostadas
- 2 cups shredded lettuce
- 2 tomatoes, diced
- 1 cup sour cream
- 3 tbsp butter, melted
- 0.33 cup sour cream or Greek yogurt
- 0.33 cup mayonnaise
- 0.33 cup milk or water
- 1 Juice of lime
- 1 tbsp taco seasoning
- 1 tbsp dried parsley
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 1 diced onion
- 6 cloves minced garlic
Equipment
sheet panskilletbaking sheetbowl
Tips
- For extra flavor, add 1 diced onion and 6 cloves of minced garlic.
- Let the creamy taco sauce sit for 15–30 minutes in the fridge if you have time.
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