Crunchwrap Casserole

Recipe View Preheat oven to 375°F (190°C). Gather all ingredients. (5 minutes)

Recipe View Heat a large skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon, until browned, about 2 minutes. Add onion and cook until softened, about 5 minutes. Season with taco seasoning and stir to coat.

Recipe View Pour in water, scraping up any browned bits, and cook for 2 minutes until the mixture thickens slightly. Remove from heat.

Recipe View Lightly brush a 9x13 baking dish with melted butter. Arrange 5 tortillas along the edges and bottom of the pan, overlapping to cover completely. (5 minutes)

Recipe View Spread shredded cheddar cheese over the tortillas. Top evenly with cilantro (if using) and then diced tomatoes. Spoon sour cream into a plastic bag, snip a corner, and drizzle over the tomatoes. (7 minutes)

Recipe View Arrange tostada shells over the sour cream, overlapping to fit. Spread nacho cheese sauce over the tostadas. (5 minutes)

Recipe View Pour the cooked beef mixture over the cheese sauce, spreading into an even layer. (3 minutes)

Recipe View Place the remaining tortilla in the center of the beef mixture. Wrap the overhanging tortillas over the top tortilla, pressing gently to secure. (5 minutes)

Recipe View Brush the casserole with the remaining melted butter, pressing down any loose ends. (2 minutes)

Recipe View Bake in the preheated oven until golden brown and lightly toasted, about 30 minutes.

Recipe View Let stand for 5 minutes before carefully inverting the casserole onto a serving board.

Recipe View Cut into desired servings using a large serrated knife. Top with shredded lettuce, sour cream, guacamole, and hot sauce as desired. (5 minutes)