Source-grounded recipe · Video 9

Sheet Pan Crunchwrap Supreme

Name: Sheet Pan Crunchwrap Supreme
Ingredients: 8 Burrito-size tortillas; 2 lb Ground beef; 1 cup Beef broth; 6 tbsp Taco seasoning; 1 1/2 cups Shredded cheddar cheese; 6 Tostadas; 2 cups Shredded lettuce; 2 Tomatoes; 1 cup Sour cream; 3 tbsp Butter; Optional: 1 Onion (optional); Optional: 6 cloves Garlic (optional); Chilli powder, cumin, garlic powder, paprika, onion powder, oregano, salt, pepper — amount not stated

A source-grounded recipe from Video 9.

Variants: 1
Serves: Not stated
Source cue: 0s

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Ingredients

8 Burrito-size tortillas
2 lb Ground beef
1 cup Beef broth
6 tbsp Taco seasoning
1 1/2 cups Shredded cheddar cheese
6 Tostadas
2 cups Shredded lettuce
2 Tomatoes
1 cup Sour cream
3 tbsp Butter
Optional: 1 Onion (optional)
Optional: 6 cloves Garlic (optional)
Chilli powder, cumin, garlic powder, paprika, onion powder, oregano, salt, pepper — amount not statedAmount not stated

Method

01
Arrange tortillas around the edges of a sheet pan so their centers sit on the rim; lay one tortilla flat in the middle. Spread about 3/4 cup sour cream over them.
02
Brown the beef in a skillet with taco seasoning and broth until the liquid is absorbed. Optionally add diced onion and minced garlic.
03
Layer the beef, cheddar, tostadas, lettuce and tomatoes over the sour cream.
04
Place another tortilla in the center with the remaining 1/4 cup sour cream. Fold the overhanging tortillas over the top to enclose the filling.
05
Brush with melted butter and place a second baking sheet on top.
06
Bake at 420°F / 215°C for 20 minutes. Remove the top sheet and bake 7 minutes more, until golden and crisp.
07
Invert onto a cutting board, slice and serve.