Crunchwrap Casserole with Seasoned Beef and Cheese
Cheesy, hearty, and loaded with flavor, this Crunchwrap Casserole with Seasoned Beef and Cheese is a fun, easy twist on a Tex-Mex favorite. Layers of savory, spiced beef, gooey melted cheese, and crispy tortilla pieces come together in a baked, one-pan dish that’s perfect for family dinners or game day.
Ingredients
- For the Beef Layer
- 1 1/2 lbs (680g) ground beef
- 1 packet taco seasoning (or homemade mix)
- 1/2 cup water
- 1 small onion, finely diced
- 1–2 cloves garlic, minced
- For the Casserole Layers
- 6 large flour tortillas (10-inch)
- 5–6 crispy tostada shells
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1 cup nacho cheese sauce (optional, for extra creaminess)
- 1 cup sour cream
- For Serving
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeños
- Salsa or pico de gallo
- Guacamole
Instructions
- Step 1: Cook the Beef : In a large skillet over medium heat, cook ground beef until browned (about 6–8 minutes), breaking it apart as it cooks.Add diced onion and garlic; cook 2–3 minutes until softened.Stir in taco seasoning and water. Simmer 3–4 minutes until thickened. Remove from heat.
- Step 2: Assemble the Casserole : Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Place 1–2 flour tortillas in the bottom, overlapping to cover the base.Spread half the seasoned beef over tortillas.Sprinkle 1/3 of shredded cheeses over beef.Add a layer of crispy tostadas (breaking to fit).Spread sour cream evenly over tostadas, then drizzle nacho cheese sauce if using.Repeat layers: tortillas → beef → cheese → tostadas → sour cream.Finish with tortillas on top, then the remaining shredded cheese.
- Step 3: Bake the Casserole :Cover with foil and bake for 15 minutes.Remove foil and bake another 10–15 minutes until cheese is melted and bubbly. Let rest 5 minutes before slicing.