Sheet Pan Crunchwrap Supreme
This easy Sheet Pan Crunchwrap Supreme takes everything you love about a classic Crunchwrap and turns it into one family-sized dinner. Seasoned ground beef, creamy queso, crispy tostadas, and melted cheese are layered between flour tortillas and baked until golden and crunchy. Cut it into squares and pile on shredded lettuce, pico de gallo, and Greek yogurt for an easy Taco Bell-inspired dinner the whole family will love.
Equipment
- 2 sheet pans
Ingredients
- 1-1.5 lbs ground beef
- Kinder's Taco Seasoning to taste
- 1–1½ cups Tostitos Salsa con Queso
- 4-6 tostada shells
- 1 pkg flour tortillas I used about 15 regular sized tortillas
- 1.5 cups shredded Mexican-style cheese
- 1 cup plain greek yogurt
- cooking spray
For Serving
- shredded lettuce
- pico de gallo
- plain greek yogurt
- taco sauce optional
- salsa optional
- avocado or guacamole optional
Instructions
- Preheat oven to 420°F. Lightly spray a large sheet pan with cooking spray.
- Brown the ground beef in a skillet, breaking it apart as it cooks. Drain well. Season generously with Kinder’s Taco Seasoning.
- Arrange the flour tortillas on the sheet pan, overlapping them so the bottom of the pan is completely covered and plenty of tortilla hangs over the edges for folding over the filling.
- Spread the salsa con queso over the beef.
- Spoon the seasoned ground beef evenly over the tortillas.
- Sprinkle the shredded Mexican cheese evenly over ground beef.
- Spread the plain greek yogurt on the tostada shells before arranging them over the meat, covering as much space as you can.
- Fold the overhanging tortillas toward the center to completely cover the filling. Use an additional tortilla to cover any gap in the center if needed.
- Place a second sheet pan on top to weigh everything down. Bake for 20 minutes.
- Remove the top sheet pan and bake uncovered for another 5 minutes, or until the tortillas are golden and crisp.
- Let the Crunchwrap rest for 5–10 minutes before cutting. The queso will be VERY hot. (We learned this the hard way.)
- Cut into squares and top with shredded lettuce, pico de gallo and a dollop of Greek yogurt. Serve with a fork and add any other taco toppings you love.
Notes
Keep the lettuce and pico out of the oven and pile them on after baking. You get a hot, crispy, cheesy Crunchwrap with fresh, cold toppings instead of warm, wilted lettuce.
Make it your own: We used Mission Carb Balance tortillas, Kirkland Mexican-style shredded cheese, Tostitos Salsa con Queso, Guerrero tostadas and Kirkland plain nonfat Greek yogurt, but equivalent products work perfectly.
Calories are estimated and will vary based on ingredients used.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!