Sheet-Pan Crunchwraps with Taco Dip
Loaded with seasoned ground beef, sharp cheddar, fresh lettuce, tomatoes, and a crunchy tostada layer—all baked until golden and crispy in the oven.
Servings: 8 servings
Equipment
- 2 Large baking sheet
Ingredients
- 1 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 1 lb lean ground beef
- 1 bell pepper chopped
- 1 small yellow onion chopped
- 2 cups lettuce shredded
- 1/2 cup tomatoes chopped
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 9 large flour tortillas
- 6 tostadas
- 1½ cups sharp cheddar cheese
Taco Dip
- 1 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp taco seasoning
- 1/4 tsp cumim
- 1/4 tsp coriander
- 1 lime juiced
Instructions
- Begin by preheating your oven to 375°F.
- In a large frying pan over medium-high heat, add the olive oil. Once hot, sauté the diced bell peppers and yellow onion for 3 to 5 minutes, or until softened. Then add in the minced garlic and let cook for an additional minute.
- Next, add the ground beef, breaking it up with a wooden spoon, and cook for about 5 minutes until browned and no longer pink.If there’s excess fat, tilt the pan and soak it up with paper towels. Season with chili powder, smoked paprika, cumin, coriander, salt, and black pepper. Stir and remove from heat.
- On a sheet pan, lay 6 tortillas around the edges so half hangs over the sides, and place one tortilla in the centre on the pan so that you can't see any of the bottom of the pan. Depending on your pan size, you may need to add an extra tortilla.
- Spread the cooked beef evenly over the bottom of the torilla wraps, then top with the shredded cheddar cheese and tomatoes.
- Evenly place the tostadas in a single layer ontop of the beef mixture.Then place the last 2 tortillas side by side in the center, right on top of the tostadas.
- Fold the edges inward toward the center, gently pressing the tortillas into the middle—kind of like wrapping a package. Then place a second baking sheet on top and press down gently to secure the crunchwrap.
- Bake for 15 minutes, remove the top sheet, and bake another 15 minutes until golden and crispy.
- While the crunchwrap is baking, prepare the taco dip by mixing everything together until well combined.
- Garnish with the shredded lettuce then slice, serve and enjoy.
Nutrition
Calories: 443kcal | Carbohydrates: 31g | Protein: 22g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 716mg | Potassium: 449mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1262IU | Vitamin C: 25mg | Calcium: 261mg | Iron: 3mg
