Sheet Pan Crunch Wrap
Sheet Pan Crunch Wrap
Ingredients
For the Beef Filling
- 1 1/2 pounds ground beef, 80/20 lean
- 2 packets taco seasoning, mild or preferred spice level
For the Assembly
- 8 large burrito shells, 10-inch or larger flour tortillas
- 2 cups shredded cheese, sharp cheddar or preferred variety
- 2 cups white corn tortilla chips, lightly crushed
- 2 cups shredded lettuce, from a bag
- 1/2 cup sour cream, full-fat or light
For Serving
- Taco Bell hot sauce, as needed
Instructions
- 1
In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease. Stir in the two packets of taco seasoning according to package directions, ensuring the meat is thoroughly coated.
⏱️ 10 min
- 2
Preheat your oven to 420°F. Line a large baking sheet with parchment paper for easier cleanup. Arrange six large burrito shells around the edges of the baking sheet, overlapping them slightly to create a continuous base. Place one more large burrito shell in the center of the base.
⏱️ 5 min•🌡️ 420
- 3
Evenly spread the seasoned ground beef mixture over the entire tortilla base. Generously sprinkle the shredded cheese over the beef layer. Scatter the lightly crushed white corn tortilla chips over the cheese, then top with the shredded lettuce.
⏱️ 5 min
- 4
Take the last large burrito shell and spread a thin layer of sour cream on one side. Carefully place this sour cream-covered tortilla (sour cream side down) in the very center of the crunch wrap, on top of the lettuce. Gently fold the overlapping outer tortillas inward, over the center tortilla and fillings, to seal the entire wrap.
⏱️ 5 min
- 5
Place a second, empty baking sheet directly on top of the folded crunch wrap to press it down during baking. Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 420
- 6
After 20 minutes, carefully remove the top baking sheet. Continue baking for another 5 minutes to allow the top tortilla to crisp up and achieve a golden brown color.
⏱️ 5 min•🌡️ 420
- 7
Once baked, remove the crunch wrap from the oven. Place a large cutting board or serving platter on top of the baking sheet and carefully flip the entire crunch wrap onto it. Allow to cool slightly, then cut into individual portions using a sharp knife. Serve immediately with Taco Bell hot sauce or other desired toppings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Crunch Wrap
Ingredients
For the Beef Filling
- 1 1/2 pounds ground beef, 80/20 lean
- 2 packets taco seasoning, mild or preferred spice level
For the Assembly
- 8 large burrito shells, 10-inch or larger flour tortillas
- 2 cups shredded cheese, sharp cheddar or preferred variety
- 2 cups white corn tortilla chips, lightly crushed
- 2 cups shredded lettuce, from a bag
- 1/2 cup sour cream, full-fat or light
For Serving
- Taco Bell hot sauce, as needed
Instructions
- 1
In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease. Stir in the two packets of taco seasoning according to package directions, ensuring the meat is thoroughly coated.
⏱️ 10 min - 2
Preheat your oven to 420°F. Line a large baking sheet with parchment paper for easier cleanup. Arrange six large burrito shells around the edges of the baking sheet, overlapping them slightly to create a continuous base. Place one more large burrito shell in the center of the base.
⏱️ 5 min•🌡️ 420 - 3
Evenly spread the seasoned ground beef mixture over the entire tortilla base. Generously sprinkle the shredded cheese over the beef layer. Scatter the lightly crushed white corn tortilla chips over the cheese, then top with the shredded lettuce.
⏱️ 5 min - 4
Take the last large burrito shell and spread a thin layer of sour cream on one side. Carefully place this sour cream-covered tortilla (sour cream side down) in the very center of the crunch wrap, on top of the lettuce. Gently fold the overlapping outer tortillas inward, over the center tortilla and fillings, to seal the entire wrap.
⏱️ 5 min - 5
Place a second, empty baking sheet directly on top of the folded crunch wrap to press it down during baking. Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 420 - 6
After 20 minutes, carefully remove the top baking sheet. Continue baking for another 5 minutes to allow the top tortilla to crisp up and achieve a golden brown color.
⏱️ 5 min•🌡️ 420 - 7
Once baked, remove the crunch wrap from the oven. Place a large cutting board or serving platter on top of the baking sheet and carefully flip the entire crunch wrap onto it. Allow to cool slightly, then cut into individual portions using a sharp knife. Serve immediately with Taco Bell hot sauce or other desired toppings.
⏱️ 5 min