Crunch Wrap Casserole

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Ingredients

  • 1 lb lean ground beef
  • 1 medium onion, chopped (1 cup)
  • 1 (1-oz) pack taco seasoning
  • 1/3 cup water
  • 3 Tbsp butter, melted
  • 6 (10-inch) flour tortillas
  • 2 cups shredded cheddar cheese (8 oz) plus more for serving
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 3 medium tomatoes, seeded, diced and drained (3 cups)
  • 1 cup sour cream, plus more for serving
  • 8 tostada shells
  • 1 (15-oz) can nacho cheese sauce
  • 1/2 cup shredded lettuce
  • 2 Tbsp purchased guacamole
  • 1 tsp hot sauce (optional)

Steps

  1. Preheat oven to 375°. Heat a large skillet over medium-high heat. Cook ground beef, stirring and breaking up lumps, 2 minutes. Add onion; cook, stirring frequently, until meat is browned and onion has softened, about 5 minutes.
  2. Add taco seasoning and water; cook, stirring constantly and using a wooden spoon or spatula to scrape up any browned bits from bottom of pat, until bubbly and thickened, about 2 minutes. Remove from heat.
  3. Lightly coast a 9 x 13 inch baking dish with some of the melted butter. Arrange 5 tortillas in dish, allowing excess to hang over sides and overlapping to completely cover bottom of dish. Spread cheese over tortillas. Layer evenly with cilantro and tomatoes. Gently spread sour cream evenly over tomatoes.
  4. Arrange tostada shells over sour cream, overlapping as needed to fit. Spread nacho cheese sauce over tostadas. Spoon beef mixture over cheese sauce; spread into an even layer. Put remaining tortilla on center of beef mixture. Fold overhanging tortillas up and over the top. Brush casserole with remaining melted butter, pressing down on tortillas as needed to enclose filling.
  5. Bake until top is golden brown and lightly toasted, about 30 minutes. Let stand 5 minutes. Carefully invert casserole onto a serving board or cutting board. Using a large serrated knife, cut casserole into 10 squares. Serve with lettuce, guacamole, hot sauce (if using), and additional sour cream and cheese. Garnish with cilantro.

Source

All Recipes magazine

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