Crunchwrap Casserole Recipe

Name: Crunchwrap Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 65 min
Yield: 8
Ingredients: 1 lb. lean ground beef; 1 cup chopped onion; 1 pkt. Taco seasoning; 1/3 cup water; 3 tablespoons butter, melted, divided; 6 10-inch flour tortillas; 2 cups shredded cheddar cheese; ½ cup finely chopped cilantro (optional); 3 medium ripe tomatoes, seeded, diced and drained on paper towels; 8 oz. sour cream; 8 tostada shells; 1(15 oz.) can nacho cheese; shredded lettuce; guacamole; hot Sauce

Cook Time: 40 minutes

Ingredients:

1 pound lean ground beef
1 cup chopped onion
1 package Taco seasoning
1/3 cup water
3 tablespoons butter, melted, divided
6 (10-inch) flour tortillas
2 cups shredded Cheddar cheese
1/2 cup chopped cilantro (optional)
3 medium ripe tomatoes, seeded, diced, and drained on paper towels
8 ounces sour cream, plus more for serving
8 tostada shells
1 (15 oz.) can nacho cheese
1/2 cup shredded lettuce, or to taste
2 tablespoons guacamole, or to taste
1 teaspoon hot sauce, or to taste (Optional)

Directions:

Preheat the oven to 375F (190C).
In a large skillet, heat over medium-high. Add ground beef and cook for 2 minutes, crumbling with a wooden spoon. Stir constantly.
Add chopped onion and cook until the meat is browned and the onion is soft, about 5 minutes. Stir often.
Season the beef mixture with taco seasoning. Stir to coat evenly.
Pour in water and cook for another 2 minutes, stirring constantly and scraping up any browned bits from the bottom. Remove from heat and set aside.
Lightly brush the bottom and sides of a 9x13-inch baking dish with melted butter.
Arrange 5 tortillas along the bottom and edges of the pan, allowing excess to hang over the sides. Overlap them to fully cover the pan.
Spread 1 cup of shredded Cheddar cheese evenly over the tortillas.
Sprinkle chopped cilantro over the cheese, followed by diced tomatoes.
Spoon sour cream into a plastic bag and squeeze it over the tomatoes.
Place tostada shells on top of the sour cream, overlapping them to fit the shape of the pan.
Spread the nacho cheese sauce evenly over the tostada shells.
Carefully spoon the beef mixture over the nacho cheese sauce and spread it into an even layer.
Place the remaining tortilla in the center of the casserole over the beef mixture.
Wrap the overhanging tortillas around the top tortilla to enclose the casserole.
Brush the top of the casserole with the remaining melted butter, pressing down on any loose tortilla ends.
Bake the casserole in the preheated oven for about 30 minutes, or until golden brown and lightly toasted.
Remove from the oven and let the casserole stand for 5 minutes.
Carefully invert the casserole onto a serving board or cutting board. Slice using a serrated knife into desired servings.
Top with shredded lettuce, additional sour cream, guacamole, and hot sauce, if desired.

Nutrition Facts (per serving):

Calories: 656
Total Fat: 40g (51% DV)
Saturated Fat: 20g (98% DV)
Cholesterol: 130mg (43% DV)
Sodium: 1234mg (54% DV)
Total Carbohydrate: 42g (15% DV)
Dietary Fiber: 4g (13% DV)
Total Sugars: 5g
Protein: 33g (65% DV)
Vitamin C: 10mg (11% DV)
Calcium: 610mg (47% DV)
Iron: 4mg (22% DV)
Potassium: 701mg (15% DV)

Crunchwrap Casserole Recipe

History of the Crunchwrap Casserole

The Crunchwrap Casserole is a modern evolution of the iconic fast-food Crunchwrap, originally popularized in the early 2000s. Home cooks began experimenting with layered baked versions as a way to serve the same bold flavors to a larger crowd. By combining elements of Tex-Mex cuisine with classic American casserole traditions, this dish quickly found its place in family kitchens and online cooking communities.

Regional Influences

While inspired by Mexican flavors, the casserole reflects strong Southwestern and Tex-Mex influences. Regions like Texas and New Mexico often incorporate bolder spices, roasted chiles, or homemade tostadas, while Midwestern variations lean on generous layers of cheese and creamy fillings. Each adaptation highlights the local preference for heat, crunch, or richness, making the dish flexible across different culinary traditions.

How It Differs from Similar Dishes

Unlike enchilada bakes or taco casseroles, the Crunchwrap Casserole maintains its signature texture by layering tostada shells within the tortillas. This creates a crisp interior that sets it apart from softer tortilla-based casseroles. The addition of nacho cheese sauce also gives the dish a distinct fast-food twist, creating a combination of creaminess and crunch not typically found in traditional Mexican casseroles.

Where It Is Commonly Served

This casserole is most often featured in home kitchens as a crowd-pleasing dinner, especially for gatherings like game nights or potlucks. Because it slices neatly and holds its shape, it is also popular for meal-sharing events and casual parties. Some modern diners and fusion cafs have begun introducing their own versions, offering it as a playful take on familiar Tex-Mex comfort food.

Interesting Facts

One fun detail is that many cooks customize the casserole to mimic their favorite restaurant orders, swapping in chicken, pork, or vegetarian fillings. Another unique aspect is the flip stepturning the entire dish out onto a boardwhich gives it a dramatic presentation similar to a giant hand-held wrap. Its adaptability has made it a social-media favorite, with countless variations appearing in videos and cooking blogs.

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FAQ about Crunchwrap Casserole Recipe

To prevent sogginess, make sure to brown the tortillas before layering them in the casserole. You can also try using a metal pan and greasing it lightly with butter or oil to help create a barrier. If the casserole does get soggy, reheating leftovers in the oven at 350°F for 30 minutes can help crisp them up again.

Yes, you can prepare the casserole a day in advance. Simply follow the recipe up to the point of baking, cover it with foil, and refrigerate. When you're ready to bake, preheat your oven and bake as directed, adding a few extra minutes if needed to heat through.

Leftover Crunchwrap Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the oven at 350°F for 20-25 minutes or in the microwave for 1-2 minutes per serving.

Yes, you can substitute gluten-free tortillas for the flour tortillas if needed. Just be sure to check that your gluten-free tortillas are large enough to cover the casserole properly, and ensure they're cooked thoroughly to avoid sogginess.

Yes, you can substitute cooked chicken (such as rotisserie chicken or grilled chicken breast) for ground beef. Just season the chicken with taco seasoning, and make sure it's cooked through before adding it to the casserole.

To add more heat, you can include diced jalapeños in the beef mixture, use a spicier taco seasoning, or top the casserole with hot sauce or sliced fresh chilies before serving.

Yes, you can freeze the Crunchwrap Casserole. Assemble the casserole without baking it, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. To reheat, bake from frozen at 350°F for 45 minutes or until heated through.

If you prefer not to use sour cream, you can substitute it with Greek yogurt, or a dairy-free option like coconut yogurt or cashew cream for a similar creamy texture.

Yes, you can easily make this casserole vegetarian by using a plant-based protein, such as crumbled tofu, tempeh, or lentils, and substituting vegetarian-friendly cheese and sour cream.

For clean slices, it's best to use a large serrated knife. Let the casserole rest for about 5 minutes after baking to allow it to set before cutting into servings.

Comments

Benjamin Lopez

10/26/2023 05:50:01 AM

How can I prevent the bottom tortillas from getting soggy?

Thomas Perez

08/15/2022 02:18:36 PM

Incredible! I included refried beans and opted for homemade Pico de Gallo with fresh cilantro and tomatoes. Such a fantastic combination! I also toasted the tortillas first to prevent them from becoming soggy. Thank you - this recipe is definitely a keeper.

Patrick Lopez

09/06/2023 08:20:18 PM

I had a pound of ground pork in the freezer that needed to be used, so I decided to make some tacos. I mixed in 1/2 can of SIETE Refried Black Beans with the meat after browning it. For seasoning, I used 1/2 package of SIETE Taco Seasoning. Instead of canned "Nacho Cheese", I opted for Ragu Double Cheese Sauce from a small box, which is the same sauce I use for making Crunch Wraps. Surprisingly, my sister, who loves the regular Crunch Wraps, enjoyed this variation as well. We now have a new dish for Taco Tuesday! Due to my Celiac Disease, I've started making my own burrito-sized tortillas, although I buy gluten-free ones when they are on sale since store-bought ones can be costly. Despite running out of butter, I used Butter Flavored Coconut Oil, which worked perfectly and gave the tacos a crispy, browned finish. While I usually have fresh avocados on hand, I didn't this time, but I think sliced avocado would make a great addition to the tacos. I saw a comment about someone getting a "Soggy Bottom" on their tacos. To avoid this, make sure to preheat the oven and use a metal pan lined with parchment paper. Greasing the pan with butter or oil can also help. I started with firm tomatoes and drained off any excess juice to prevent sogginess since using the meatier parts of the tomatoes works best for this recipe. Overall, it's a great recipe that allows for customization to suit individual preferences.

Jonathan Roberts

09/07/2024 11:15:53 AM

I prepared this dish with rotisserie chicken that I shredded with a fork. I cooked the onions separately, then added the chicken and taco seasoning. I also browned the tortillas first to prevent sogginess, and only added the sour cream when serving.

David Allen

04/06/2023 04:40:35 AM

This recipe is quite dated and lacks originality as it can be found all over the internet. While it is decent, it doesn't offer anything fresh or innovative. I was hoping for more new and unique recipes, so I'm disappointed to discover that they are simply copied from others.

Margaret Rivera

06/23/2024 04:43:11 AM

I'm surprised by the reviews calling this casserole bland because my experience was quite the opposite. I followed the recipe closely, but added some black beans and corn to the hamburger mixture. I took the extra step to deep-fry the corn tortillas for a crunchy texture, sourcing them locally for better quality. Although I enjoyed the dish, my husband wasn't a fan of the nacho cheese due to its spicy kick. While the outer layer was crunchy, the tostados inside turned chewy from absorbing the filling. It was a bit messy to pick up and eat like in the video. I would make this again, but with a different canned cheese that's less overpowering. I'd also use less cheese than the recipe suggests and skip the step of inverting the dish onto a platter for easier serving and storage. Overall, I'd give this casserole a 5-star rating; if it was served in a restaurant, I'd leave satisfied.

Patrick Miller

05/25/2025 11:52:34 PM

Super simple and delicious recipe! I substituted a small can of Rotel for fresh tomatoes and skipped the cheese sauce or dip, opting for extra shredded cheese instead. Topped it off with lettuce, guacamole, and taco sauce. Delicious!

Jack Williams

04/24/2025 05:33:53 PM

Discovered this recipe on your TikTok a few months back and it's been a favorite ever since! It's quick and simple to whip up. I typically stick to the original recipe, but sometimes I like to mix the guacamole 50/50 with sour cream or swap out fresh tomatoes for Rotel.

Patrick Davis

06/09/2023 12:57:18 PM

Outstanding recipe! I enhanced it by including a cup of cooked rice with cilantro mixed in, adding some jalapeño to the meat mixture, and using additional tortillas to accommodate the extra ingredients. I blended the rice with the meat mixture before assembling the layers. Served with extra sour cream and avocado slices, this dish was a huge hit with both my family and friends!!! It's definitely a recipe worth keeping!

Sarah Clark

08/16/2023 10:07:34 AM

Review rewritten: This dish is incredible! It turned out just right and tastes even better than the offerings at Taco Bell (their use of light sour cream always tastes off to me). I paired it with their selection of store-bought hot sauces. We were so eager to dig in that I forgot to snap a photo of the inside - we were too hungry! Lol

George Wright

07/10/2024 06:23:44 PM

This dish was absolutely delicious! It has quickly become my favorite Mexican recipe to cook and share with friends. I'm thinking of trying it with chicken next time; any suggestions for seasoning the chicken to keep it moist and flavorful?

Diane Rivera

10/07/2022 10:53:49 AM

Absolutely loved this recipe! Both my husband and our friends enjoyed it immensely. After reading the reviews, I decided to use a can of Rotel fire-roasted tomatoes with chiles and white queso dip instead of nacho cheese. Apart from that, I followed the recipe to a tee. It's quite simple to make and a hit with a crowd!

Lisa Flores

08/07/2024 03:39:33 PM

Yesterday was my first time making this dish for my partner and myself. The flavors were delicious, and the top was crispy, but unfortunately, the bottom turned out soggy. I followed the recipe exactly as instructed. I used margarine instead of butter on the bottom of the dish, but I don't think that was the issue. I would appreciate some assistance in solving this problem. Has anyone else experienced this issue? Thank you, Amy.

Jason Diaz

08/31/2022 06:13:25 PM

I improvised a bit with this recipe since I didn't have the correct tortillas, but I was still able to enjoy it using a fork and a knife. Substituting cilantro with fresh basil and using a butter flavored cooking spray did the trick. The tortillas turned out crunchy and delicious. Next time, I'll make sure to use the right size tortillas and melt some butter for an even better result, but I will definitely be making this dish again.

Charles Martin

05/14/2024 11:42:36 AM

This is a must-try for Mexican food enthusiasts! Absolutely delicious and consistently turns out amazing every time.

William Phillips

05/16/2024 02:39:45 PM

Wonderful! This recipe is so simple to follow. I included black beans and replaced the nacho cheese sauce with queso.

Thomas Gonzalez

08/01/2022 05:53:25 PM

So cheesy! It was delicious, even my six-year-old preferred it with Sriracha on top. I might definitely make it again.

Nancy Hill

04/29/2024 05:35:32 PM

Amazing recipe! The only change I made was adding a can of black beans to the hamburger mixture.

Jessica Walker

11/09/2023 11:40:09 PM

Followed the recipe precisely and it turned out fantastic.

Cook Time: 180 minutes