Sheet Pan Crunchwrap Supreme
Directions
- 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.
- 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.
- 5Layer shredded cheese over the beef.
- 6Layer tostadas over the cheese.
- 7Layer shredded lettuce over the tostadas.
- 8Layer diced tomatoes over the lettuce.
- 9Add a tortilla with sour cream in the middle.
- 10Fold the tortillas over the top to fully enclose everything.
- 11Brush with melted butter.
- 12Top with another baking sheet.
- 13Bake at 420°F for 20 minutes.
- 14Remove the top sheet.
- 15Bake for another 7 minutes until golden and crispy.
- 16While the crunchwrap cooks, mix together Greek yogurt, mayo, milk, lime, and spices to make a creamy dipping sauce.
- 17Add all creamy taco sauce ingredients to a bowl.
- 18Whisk until smooth and fully combined.
- 19Let sit for 15–30 minutes in the fridge if you have time.
- 20Once it's done baking, flip the crunchwrap out onto a cutting board.
- 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.
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