A sheet pan version of the iconic Crunchwrap Supreme that layers seasoned ground beef, nacho cheese sauce, crunchy tostadas, and fresh toppings, then bakes until golden. It's designed for easy assembly and shareable portions.
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In a skillet, cook the ground beef with taco seasoning according to package directions. Drain any excess grease.
Arrange 8 large flour tortillas on a baking sheet, overlapping them so they cover the bottom and hang over the sides.
Spread the nacho cheese sauce evenly over the tortillas.
Sprinkle the cooked taco meat over the nacho cheese.
Spread sour cream on one side of each of the 4 tostada shells and place them sour cream-side down onto the taco meat.
Top with shredded lettuce, diced tomatoes, sliced green onions, and shredded cheese.
Place 2 more large tortillas in the center to cover the fillings. Fold the overhanging edges of the bottom tortillas over the top to enclose everything.
Brush the top with melted butter.
Place a second baking sheet on top and press down firmly to flatten.
Bake for 20-25 minutes. For the last 5 minutes of baking, remove the top baking sheet to allow the top to get crispy and golden brown.
Let cool slightly, then slice into squares.
Garnish with your favorite toppings like sour cream, guacamole, pico de gallo, and sliced jalapeños. Serve with lime wedges and enjoy.
Cover and refrigerate leftovers up to 3 days. Reheat covered at 350°F for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes.
18 × 13-inch sheet pan · oven
Yes. Assemble the sheet pan up to 4 hours ahead, cover with plastic wrap, refrigerate, then bake when ready. Add 5–10 minutes to bake time if starting from cold.
A standard 18 × 13-inch half sheet pan works best for layering 10 large flour tortillas with even coverage.
Yes. Use the same amount (1 lb) of ground turkey or chicken, seasoned with the same taco seasoning packet. The bake time and texture will be similar.
Assemble just before baking and avoid over-saturating with nacho cheese or sour cream. Baking at 375°F until golden locks in crispness.
Halve all ingredients and use a 9 × 13-inch baking dish instead. Reduce bake time by 5–10 minutes.
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