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Crunchwrap Supreme Casserole

A TikTok-viral twist on Taco Bell’s Crunchwrap Supreme! This cheesy, crunchy casserole layers all your Tex-Mex favorites into one easy, family-sized dish.
Prep Time25 minutes
Cook Time45 minutes
resting time5 minutes
Total Time1 hour 15 minutes
Course: Dinner, entree, lunch, Main Course, main dish
Cuisine: American, Mexican, Mexican American, Tex Mex, texmex
Keyword: copycat crunchwrap, crunchwrap casserole, crunchwrap casserole recipe, crunchwrap supreme, crunchwrap supreme recipe, taco bell crunchwrap, taco bell crunchwrap casserole, taco bell crunchwrap casserole recipe, viral crunchwrap casserole
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish

Ingredients

  • 1 pound lean ground beef
  • ⅔ cup diced onion about half a medium onion
  • 1 (1-ounce) packet taco seasoning
  • ⅓ cup water
  • 3 tablespoons melted salted butter
  • 8 large flour tortillas burrito sized tortillas
  • 2 cups shredded cheddar cheese optional
  • 1 ½ cups deseeded, diced tomatoes about 3 Roma tomaties, additional for topping
  • 1 cup sour cream additional for topping
  • 6 tostada shells more if needed
  • 1 (15-ounce) jar nacho cheese sauce
  • 1 cup shredded lettuce

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Add 1 pound lean ground beef to a large 14-inch skillet and brown over medium heat. Add ⅔ cup diced onion once most of the pink is gone and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total.
  • Drain the grease before adding 1 (1-ounce) packet taco seasoning and ⅓ cup water. Reduce the heat to medium-low and cook for 2-3 minutes until thickened.
  • Meanwhile, use about half of the 3 tablespoons melted salted butter to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the 8 large flour tortillas on it. Lay the tortillas out so they overlap each other and hang over the sides, then place a tortilla on the bottom of the pan to cover any holes or gaps.
  • Spread 2 cups shredded cheddar cheese evenly over the tortillas, followed by 1 ½ cups deseeded, diced tomatoes, and 1 cup sour cream. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.
  • Layer 6 tostada shells evenly over the sour cream, breaking them as needed to fill any gaps.
  • Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce over the beef.
  • Lay the remaining 1-2 tortillas over the beef and cheese, then fold the hanging tortillas over, pressing them down to eliminate any gaps. Brush the top with the remaining half of the melted butter. Bake for 20-25 minutes, or until the top tortillas are golden brown.
  • Let the casserole sit for about 5 minutes before inverting it onto a large cutting board. Top with 1 cup shredded lettuce, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap experience!

Notes

    • Make Ahead: Not ideal to bake in advance, but you can prep the filling (beef, cheese, toppings) up to 24 hours ahead and assemble before baking.
    • Storing Leftovers: Store in an airtight container in the fridge for 3–4 days.
    • Reheating:  Warm in the air fryer at 350ºF, or microwave portions for 30–45 seconds. It won’t be as crunchy, but it still tastes amazing.

Nutrition

Calories: 609kcal | Carbohydrates: 39g | Protein: 31g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1143mg | Potassium: 560mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1606IU | Vitamin C: 9mg | Calcium: 395mg | Iron: 4mg

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