TikTok-viral Crunchwrap Casserole takes Taco Bell’s iconic Crunchwrap Supreme and flips it into a cheesy, crunchy casserole. It takes everything you love about the Crunchwrap and layers it into one big, family sized dish!
Why This Recipe Beats the Drive-Thru
- Family-Sized Favorite: Instead of making individual Crunchwraps, one pan feeds the whole crew for way less money and time!
- Customizable Layers: Load it up with your favorite proteins, veggies, or extra cheese to make it totally your own.
- Weeknight Friendly: Simple prep and easy baking make this a dinner the whole family will get excited about!
Ingredients for Crunchwrap Casserole
- Go Full Taco Bell Mode: For that true fast food flavor, grab Taco Bell queso, taco seasoning, and don’t forget those hot sauce packets stashed in your fridge.
- Spice It Up: Add extras like sliced jalapeños or canned green chiles (just don’t pile on too much, or it won’t hold together).
- Rotel for the Win: Swap fresh tomatoes for well drained Rotel to bring in that perfect mix of diced tomatoes and green chiles.
- Doritos Crunch: You can skip the tostadas and crush in some Nacho Cheese Doritos for a fun, Doritos Locos-style twist.
How to Make Crunchwrap Casserole
Think of this as building one big Crunchwrap instead of several small ones. It’s cheaper and faster than making everyone their own. Just follow the steps below and get ready to dig in!
Beef
- Cook Beef and Onions: Preheat the oven to 375ºF, then add ground beef to a large 14-inch skillet and brown over medium heat. Once most of the pink is gone, add diced onion and continue to cook for a few more minutes until no pink remains, about 7-10 minutes total.
- Add Seasoning: Drain the grease before adding taco seasoning and water. Reduce the heat to medium-low and cook for 2-3 minutes until thickened.
Crunchwrap Casserole Layering
- Grease Pan: Meanwhile, use about half the melted butter to brush the sides and bottom of a 9 x 13-inch baking dish before laying 4-5 of the flour tortillas on it. Lay them 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. This keeps all the layers together and prevents leaks.
- Layer: Spread shredded cheddar cheese evenly over the tortillas, followed by diced tomatoes and sour cream. Spread the sour cream as evenly as possible; using a squeeze bottle or plastic bag helps.
- Add Tostada Shells: Layer shells evenly over the sour cream, breaking them as needed to fill any gaps.
- Add the Beef: Spread the beef mixture evenly over the tostada shells.
- Add Nacho Cheese: Spread the nacho cheese evenly over the beef. Then, lay the remaining tortilla on top and fold the hanging tortillas over, pressing them down to eliminate any gaps.
- Butter, Bake, and Serve: Brush the top with the remaining half of the melted butter, then bake for 20-25 minutes, or until the top tortillas are golden brown. Let the casserole sit for about 5 minutes before flipping it onto a large cutting board. Top with lettuce, diced tomatoes, sour cream, guacamole, and hot sauce as desired. Serve immediately for the best crunchy crunchwrap casserole experience!
Alyssa’s Pro Tip
Keep It Crunchy! De-seed and pat tomatoes dry to cut out excess moisture. This helps the tostadas stay crisp and crunchy after baking.
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.
Servings 6 servings
Calories 609kcal
Equipment
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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
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Preheat the oven to 375 degrees Fahrenheit.
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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.
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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.
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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.
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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.
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Layer 6 tostada shells evenly over the sour cream, breaking them as needed to fill any gaps.
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Spread the beef mixture over the tostada shells, then evenly spread 1 (15-ounce) jar nacho cheese sauce over the beef.
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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.
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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
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- 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
More Mexican Casserole Recipes
Love this Crunchwrap casserole? You’ll want to try more fun Mexican bake dishes! They are easy to make, full of bold taste, and perfect for a weeknight meal or a big family dinner. Grab some cheese, spice, and beans, and watch them disappear fast!
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