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A family-sized take on the classic crunchwrap, this sheet pan version layers taco-seasoned beef, nacho cheese, and crispy tostadas inside a giant, oven-baked tortilla parcel. Serve with a creamy dipping sauce for the ultimate Taco Tuesday dinner.
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Preheat your oven to 400°F (200°C). In a skillet, cook the ground beef until browned. Drain the fat, then stir in the taco seasoning mix and water according to package directions. Set aside.
Grease a large sheet pan. Arrange 5 large tortillas around the edges and in the center, overlapping them to completely cover the bottom and sides of the pan.
Spread the cooked taco meat evenly over the tortillas.
Drizzle the nacho cheese sauce over the meat.
Arrange the 6 tostada shells in a single layer on top of the cheese sauce.
Spread 1/2 cup of sour cream evenly over the tostada shells.
Top with shredded lettuce and diced tomatoes.
Sprinkle the shredded Colby Jack cheese over the toppings.
Place the final tortilla in the center on top of all the fillings.
Fold the overhanging edges of the bottom tortillas over the top, creating a large rectangular parcel that completely encloses the fillings.
Brush the top of the crunchwrap with melted butter.
Place a second sheet pan on top to press everything down.
Bake for 20-25 minutes, or until the top is golden brown and crispy, and the filling is heated through.
While the crunchwrap bakes, prepare the dipping sauce. In a small bowl, combine the mayonnaise, 1/4 cup sour cream, taco seasoning, and mild taco sauce. Stir until well combined.
Remove the crunchwrap from the oven. Let it rest for a few minutes before slicing into squares. Serve immediately with the dipping sauce.
