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Crunchwrap Casserole
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Ingredients
1 lb
lean ground beef
1 cup
chopped onion
1 pkt
Taco seasoning
3 tbsp
butter, melted
6
flour tortillas (10-inch)
2 cups
shredded cheddar cheese
1/2 cup
chopped cilantro
3
tomatoes, diced
8 oz
sour cream
8
tostada shells
1 can
nacho cheese (15 oz)
1 cup
shredded lettuce
1 cup
more sour cream
1 cup
guacamole
1 cup
hot sauce
Instructions
1
Heat skillet. Cook ground beef until browned. Add onion, sauté until soft. Stir in taco seasoning.
2
Add water, cook for 2 minutes, scraping any browned bits. Remove from heat.
3
Brush melted butter to coat a baking dish. Arrange tortillas, overlapping, at the bottom.
4
Spread shredded cheese over tortillas. Top with cilantro and tomatoes. Squeeze sour cream over the tomatoes.
5
Arrange tostada shells over sour cream. Spread nacho cheese over tostadas.
6
Pour cooked beef mixture evenly over cheese sauce.
7
Place remaining tortilla on top. Wrap overhanging tortillas around the top.
8
Brush the casserole with remaining butter. Press down loose ends.
9
Bake for about 30 minutes until golden and toasted.
10
Let stand for 5 minutes. Invert casserole on a serving board.
11
Cut into servings. Top with lettuce, sour cream, and guacamole if desired.
Notes
Nutrition Facts
(per serving)
Calories:
657 calories
Servings:
8 servings
Carbohydrates:
42 g
Fat:
40 g
Fiber:
4 g
Protein:
33 g
Sugar:
5 g
Meal Effort
Preparation:
20 minutes
Cook:
40 minutes
Total:
1 hrs