A few years ago I put up a recipe for Homemade Crunchwrap, and it's been one of the most pinned and shared recipes.
If you're a fan of Taco Bell and like Crunchwraps, you may want to give it a try.
So think about a crunchwrap but in a sheet pan, where you can just cut it up into small individual pieces. What could be better than that? I'm actually thinking this would be a great dish to serve at get togethers and potlucks.
The recipe comes from Tasty and I adapted it to our taste.
Sheet Pan Crunchwrap
2 pounds ground beef
1 package taco seasoning
7 Large Flour tortillas
5 Corn tostadas
Shredded Cheddar Cheese (I didn't measure, just eyeballed and added as much as I liked)
Diced tomatoes and lettuce
Preheat oven to 375.
Generously spray a sheet tray with non stick spray.
Brown the ground beef over medium heat, when done, drain excess oil and add the taco seasoning packet. I added in a tiny amount of water just so it wasn't so dry.
Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
Spread the ground beef over the cheese, then scoop on some nacho cheese over the beef. Place the corn tostadas on top and lastly, sprinkle on some diced tomatoes and lettuce. Sprinkle more cheddar and mozzarella cheese on top, then fold over the flour tortillas so they cover the filling and touch the center tortilla.
Place another baking tray on top of the crunchwrap and then weigh it down with a cast iron skillet, or something else that is heavy.
Bake for 20 minutes, then remove the skillet and the baking tray, and bake for another 10 minutes or until the tortillas are nice and brown.
Let sit for about 5 minutes, and slice into smaller rectangles. Enjoy :)