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THSheet Pan Crunchwrap Supreme 🌮🔔
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This is the easiest way to make crunchwraps at home. It feeds a whole family, costs way less than takeout, and tastes even better.
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Ingredients
Crunchwrap
• 8 burrito-size tortillas
• 2 lb ground beef
• 1 cup beef broth
• 6 tbsp taco seasoning (or homemade: 3 tbsp chili powder, 3 tbsp cumin, 2 tbsp garlic powder, 2 tbsp paprika, 1 tbsp onion powder, 1 tbsp oregano, 1 tbsp salt, 1 tbsp black pepper)
• 1½ cups shredded cheddar cheese
• 6 tostadas
• 2 cups shredded lettuce
• 2 tomatoes, diced
• 1 cup sour cream
• 3 tbsp butter, melted
Creamy Taco Sauce
• ⅓ cup sour cream or Greek yogurt
• ⅓ cup mayonnaise
• ⅓ cup milk or water
• Juice of 1 lime
• 1 tbsp taco seasoning
• 1 tbsp dried parsley
• ½ tsp paprika
• ½ tsp garlic powder
Instructions
1. Lay the tortillas around the edges of a sheet pan so the centers sit on the lip of the pan, then place one tortilla flat in the middle. Spread about ¾ cup sour cream across the tortillas.
2. In a skillet, cook the ground beef with taco seasoning and beef broth until browned and the liquid is absorbed. Optional: For extra flavor, add 1 diced onion and 6 cloves of minced garlic.
3. Add the beef over the sour cream, then layer shredded cheese, tostadas, shredded lettuce, and diced tomatoes.
4. Add a tortilla with the remaining 1/4 cup sour cream in the middle. Fold the tortillas over the top to fully enclose everything, then brush with melted butter.
5. Top with another baking sheet and bake at 420°F for 20 minutes. Remove the top sheet and bake for another 7 minutes until golden and crispy.
Sauce
1. Add all ingredients to a bowl.
2. Whisk until smooth and fully combined.
3. Let sit for 15–30 minutes in the fridge if you have time.
#easydinners #crunchwrap
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