Crunchy Taco Crunchwrap Casserole

• 1 pound ground beef
• 1 packet taco seasoning
• 1 cup frozen corn
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1 cup shredded cheddar cheese
• 1/2 cup crushed tortilla chips
• 8 small flour tortillas
• 1/2 cup sour cream
• 1/4 cup salsa
• 1/4 cup chopped onions
• 2 cups shredded Mexican blend cheese
• 1/4 cup vegetable oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Brown ground beef in a skillet, drain fat, and season with taco seasoning.
3. 3 Stir in frozen corn and diced tomatoes; set aside.
4. 4 Brush a 9x13 inch baking dish with vegetable oil.
5. 5 Layer half of the tortillas, followed by half of the beef mixture, crushed tortilla chips, lettuce, onions, and cheddar cheese.
6. 6 Repeat layers ending with cheese.
7. 7 Bake for 30 minutes or until bubbly and edges are golden.
8. 8 Let stand 5 minutes before serving with sour cream and salsa drizzled on top.

Equipment

• 9x13 inch baking dish
• skillet

Variations

• Add black beans for extra protein or use ground turkey for a leaner option.

Substitutions

• Use corn tortillas for a gluten-free option.
• Substitute Greek yogurt for sour cream.

Pairings

• Mexican rice
• refried beans
• fresh lime wedges

Nutrition

Tips

• For extra crunch, toast the tortillas slightly before layering.
• Customize with your favorite taco toppings!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Serve with a side of guacamole and a refreshing Mexican beer.

FAQ