Sheet Pan Crunchwraps

 Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a sheet pan.
2. In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
3. Add taco seasoning and water, then simmer for 2–3 minutes until thick and flavorful.
4. Arrange tortillas around the sheet pan with edges hanging over the sides. Place one tortilla in the center to fully cover the bottom.
5. Spread the seasoned beef evenly over the tortillas.
6. Drizzle cheese sauce on top and sprinkle with shredded cheese.
7. Layer tostada shells across the top for that signature crunch.
8. Add sour cream, diced tomatoes, and shredded lettuce.
9. Fold the hanging tortilla edges toward the center and place another tortilla on top if needed to fully seal.
10. Brush the top with melted butter for a golden crispy finish.
11. Bake for 20–25 minutes until crispy and golden brown.
12. Slice and serve hot with salsa, guacamole, or extra sour cream 

 Tips

• Add jalapeños for extra heat 
• Swap beef for shredded chicken or steak
• Serve with nachos and queso for the ultimate taco night