Sheet Pan Crunchwrap Supreme

27m
Serves 1
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Directions

  1. 1Layer 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.
  2. 2Spread about ¾ cup sour cream across the tortillas.
  3. 3In a skillet, cook the ground beef with taco seasoning and beef broth until browned and the liquid is absorbed.
  4. 4Add the beef over the sour cream.
  5. 5Layer shredded cheese over the beef.
  6. 6Layer tostadas over the cheese.
  7. 7Layer shredded lettuce over the tostadas.
  8. 8Layer diced tomatoes over the lettuce.
  9. 9Add a tortilla with sour cream in the middle.
  10. 10Fold the tortillas over the top to fully enclose everything.
  11. 11Brush with melted butter.
  12. 12Top with another baking sheet.
  13. 13Bake at 420°F for 20 minutes.
  14. 14Remove the top sheet.
  15. 15Bake for another 7 minutes until golden and crispy.
  16. 16While the crunchwrap cooks, mix together Greek yogurt, mayo, milk, lime, and spices to make a creamy dipping sauce.
  17. 17Add all creamy taco sauce ingredients to a bowl.
  18. 18Whisk until smooth and fully combined.
  19. 19Let sit for 15–30 minutes in the fridge if you have time.
  20. 20Once it's done baking, flip the crunchwrap out onto a cutting board.
  21. 21Slice it up.

Ingredients

  • 8 burrito-size tortillas
  • 2 lb ground beef
  • 1 cup beef broth
  • 6 tbsp taco seasoning
  • 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
  • 0.33 cup mayonnaise
  • 0.33 cup milk or water
  • 1 lime juice
  • 1 tbsp taco seasoning
  • 1 tbsp dried parsley
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder

Equipment

sheet panskilletcutting boardbaking sheetbowlwhisk

Tips

  • For extra flavor, add 1 diced onion and 6 cloves of minced garlic to the ground beef.
  • Let the creamy taco sauce sit for 15–30 minutes in the fridge if you have time.